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Egg : a culinary exploration of the world's most versatile ingredient / Michael Ruhlman

By: Contributor(s): Material type: TextTextPublication details: New York : Little, Brown and Company, c2014Description: xix, 235 pages : illustrations ; 26 cmISBN:
  • 9780316254069
Subject(s): LOC classification:
  • TX 745 .R84 2014
Contents:
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.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 745 .R84 2014 (Browse shelf(Opens below)) c.1 Available NULIB000014428

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.

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