Egg : a culinary exploration of the world's most versatile ingredient /
Ruhlman, Michael
Egg : a culinary exploration of the world's most versatile ingredient / Michael Ruhlman - New York : Little, Brown and Company, c2014 - xix, 235 pages : illustrations ; 26 cm.
Includes index.
PART ONE: Egg / Whole / Cooked in Shell -- PART TWO: Egg / Whole / Cooked out of Shell -- PART THREE: Egg / Whole / Cooked out of Shell / Blended -- PART FOUR: Egg / As Ingredient / The Dough-Batter Continuum -- PART FIVE: Egg / Separated / The Yolk -- PART SIX: Egg / Separated / The White -- PART SEVEN: Egg / Separated but Used Together.
9780316254069
COOKING -- EGGS
TX 745 .R84 2014
Egg : a culinary exploration of the world's most versatile ingredient / Michael Ruhlman - New York : Little, Brown and Company, c2014 - xix, 235 pages : illustrations ; 26 cm.
Includes index.
PART ONE: Egg / Whole / Cooked in Shell -- PART TWO: Egg / Whole / Cooked out of Shell -- PART THREE: Egg / Whole / Cooked out of Shell / Blended -- PART FOUR: Egg / As Ingredient / The Dough-Batter Continuum -- PART FIVE: Egg / Separated / The Yolk -- PART SIX: Egg / Separated / The White -- PART SEVEN: Egg / Separated but Used Together.
9780316254069
COOKING -- EGGS
TX 745 .R84 2014