| 000 | 01019nam a2200229Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520102835.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9780316254069 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 745 .R84 2014 | ||
| 100 |
_aRuhlman, Michael _eauthor |
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| 245 | 0 |
_aEgg : _ba culinary exploration of the world's most versatile ingredient / _cMichael Ruhlman |
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| 260 |
_aNew York : _bLittle, Brown and Company, _cc2014 |
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| 300 |
_axix, 235 pages : _billustrations ; _c26 cm. |
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| 365 | _bPHP580 | ||
| 504 | _aIncludes index. | ||
| 505 | _aPART 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. | ||
| 650 | _aCOOKING -- EGGS | ||
| 700 |
_aTurner, Donna _ephotographer |
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| 942 |
_2lcc _cBK |
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| 999 |
_c16669 _d16669 |
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