Ruhlman, Michael <br/><br/>
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. 
<br/><br/>Includes index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780316254069 
<br/><br/><label>Subjects--Topical Terms: </label><br/>COOKING -- EGGS
<br/><br/><label>LC Class. No.: </label>TX 745 .R84 2014