Egg : A Culinary Exploration of the World's Most Versatile Ingredient

Egg : A Culinary Exploration of the World's Most Versatile Ingredient
ISBN: 9781909342859
Publication Date: 1 November 2014

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.

About the Author

Michael Ruhlman has been writing about the lives of chefs for more than 20 years, and in that time has become a chef himself. His books include The Making of a Chef, The Soul of a Chef and The Reach of a Chef and, on cooking, Ratio, The Elements of Cooking and Charcuterie. The book Twenty: The Ideas and Techniques That Will Make You a Better Cook won a prestigious James Beard Foundation Award in 2012.

Ruhlman is based in Cleveland, Ohio.