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Egg : a culinary exploration of the world's most versatile ingredient / Michael Ruhlman ; photography by Donna Turner Ruhlman.
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Catalogue Record 960185
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Catalogue Record 960185
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Catalogue Information
Catalogue Record 960185
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Item Information
Shelf Location
Collection
Volume Ref.
Branch
Status
Due Date
641.67 RUH
Adult Non Fiction
Chester Hill
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Catalogue Record 960185
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Catalogue Record 960185 ItemInfo
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Catalogue Record 960185 ItemInfo
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Catalogue Information
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Details
ISBN
9781909342859 (hbk.)
1909342858 (hbk.)
Name
Ruhlman, Michael, 1963-
author.
Title
Egg : a culinary exploration of the world's most versatile ingredient / Michael Ruhlman ; photography by Donna Turner Ruhlman.
Published
London Jacqui Small, 2014.
Description
xix, 235 pages : colour illustrations ; 26 cm + +1 pull-out poster.
Notes
Includes index.
Summary
For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. Ruhlman starts with perfect poached and scrambled eggs, and builds up to brioche and Italian meringue. Along the way, readers learn to make their own mayonnaise, pasta, custards, quiches, cakes and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in an illustrated egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations - boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. Some 100 recipes are grouped by technique, and range from simple (Egg salad with tarragon and chives) to sophisticated (nougat), while step-by-step photographs guide the home cook through this remarkable culinary journey.
Subjects
Cooking (Eggs)
Genre
Cookbooks
Other Names
Turner, Donna
photographer.
Links to Related Works
Subject References:
Cookbooks
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Cooking (Eggs)
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See Also:
Cooking
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Authors:
Ruhlman, Michael, 1963-
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Turner, Donna
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