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

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  • Eggs Benedict

    • nadiam1000 on February 26, 2017

      I used both the Hollandaise sauce recipe and his method to poach eggs and both were less than successful. I used my Vita Mix to make the sauce and I found it to be a little too lemony, otherwise ok. The poached eggs were a bust - I do not know if it was my eggs, or lack of experience, but even with draining the whites, my egg whites were a mess - strands thgroughout the pot and mostly yolk with a tiny bit of white attached. I may try a different method next time.

  • Michael Pardus's bibimbap

    • bwhip on April 29, 2017

      Really tasty! Fairly easy prep. Great flavor in the sauce, and the crispy fried egg is the perfect complement. The only thing I'll do differently next time is just cook the jasmine rice per the package instructions, as the author's recommended water amount was a little vague (and wound up being too little in my case). I learned an excellent technique (from another similar recipe) for cutting the flank steak super thin before marinating - freeze it for an hour before slicing. Worked perfectly!

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  • ISBN 10 0316254061
  • ISBN 13 9780316254069
  • Linked ISBNs
  • Published Apr 08 2014
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Little Brown and Company
  • Imprint Little Brown and Company

Publishers Text

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.

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. He 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 Ruhlman's 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. A removable illustrated flowchart is included with the book.

Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

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