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Egg: A Culinary Exploration of the World's Most Versatile Ingredient [Anglais] [Relié]

Michael Ruhlman

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Descriptions du produit

Revue de presse

"As useful as it is elegant, as comforting as it is revelatory, Egg elevates its humble subject to well-deserved heights, providing detailed (and delicious) instructions along the way."—Dan Barber, executive chef and co-owner of Blue Hill and Blue Hill at Stone Barns

"We're obsessed with Michael Ruhlman's new cookbook Egg, and know that you're going to love it as much as we do."—Alessandra Bulow, Epicurious

"The subtitle is no exaggeration, and Ruhlman, with great panache, proves it on page after page of his master class...You'll never see eggs in the same way again."—William Grimes, The New York Times Book Review

"Home cooks and professionals will embrace this useful resource, which includes a pull-out flow chart measuring over four feet long."—Publisher's Weekly (starred review)

"The chart alone is genius."—Michael Symon, chef, author, and co-host of The Chew

"I am, notoriously, an egg slut. This book has everything you need to know about the ingredient that gives in so many ways. And keeps on giving."—Anthony Bourdain, author, television host, producer

Présentation de l'éditeur

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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Couverture | Copyright | Table des matières | Extrait | Index
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Commentaires en ligne 

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Amazon.com: 4.5 étoiles sur 5  21 commentaires
20 internautes sur 22 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Eggcellent! 10 avril 2014
Par Sondra McClendon - Publié sur Amazon.com
Format:Relié
As a true culinary visionary, Michael Ruhlman asks of the kitchen staple the egg, "What can't it do?!"

Recipes in Egg include Italian meringue, quiche, custards, and even condiments like mayonnaise. One of the most intriguing facets of Ruhlman's book is his flowchat that depicts the many uses and ways of preparing eggs. This helpful sheet is removable (!) for easy pinning on the fridge. Since I am trying to incorporate more of this healthy and affordable protein into my weekly menu, this is a huge plus.

Other reasons I recommend this book...
- Nearly 100 recipes organized into easy groupings
- Step-by-step photographs guide you along the way
- Everything you wanted to know about buying eggs
- Recipes that put a new spin on traditional favorites, for as he says, "there is nothing that isn't improved when you put a well-cooked egg on top of it"

On a final note - its good to get the good word from an expert like Ruhlman! He has studied cooking for over 20 years and written many successful cookbooks like The Making of a Chef as well as a great non-food related expose Wooden Boats. While it may not be the most diverse book about eggs on the market or as specific as The Art of Cooking Omelettes, Ruhlman's new book about "this really fabulous, versatile ingredient" is defintely helpful for those who want to crack into eggs in a new way.
26 internautes sur 30 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great Cookbook, But Not My Favorite Ruhlman Cookbook. 13 avril 2014
Par E. Smith - Publié sur Amazon.com
Format:Relié|Achat vérifié
I love Ruhlman's Twenty. Naturally, when I saw that he had a new cookbook being released, I pre-ordered it months in advance. Ruhlman and I, a novice home-cook, think alike: eggs are cheap and easy to cook. Naturally, I was very excited to receive Egg.

I appreciate the finer cooking points on how to poach an egg properly and reminding me to coddle my eggs. However, I don't consider coddled eggs with truffle butter a true recipe. I tried the new technique for scrambled eggs (in a water bath). The technique is great and I would recommend it for brunch or dieters. The cakes look great (I haven't had a chance to make one yet, but I look forward to it). The quiche looks like my favorite quiche from Jane in San Francisco. I can't wait to make the marshmallows (Jane adds a marshmallow to their mochas).

Ruhlman is a great author. I really appreciate all the tips and tricks he adds to his cookbooks, including Egg. All in all, I took off one star because I like pictures. Egg is lacking pictures. I love all of Ruhlman's Twenty pictures.

Would I buy Egg again? Yes. Would I buy Egg for a friend? Yes. Do I enjoy cooking from Egg? Yes. However, Ruhlman's Twenty is still my favorite cookbook.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Beautiful and useful 21 mai 2014
Par joanne fiddler - Publié sur Amazon.com
Format:Relié|Achat vérifié
I raise my own chickens and was looking for a good cookbook that focuses on eggs...here it is! The pictures are beautiful and all the recipes I've tried to date have been great.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Much more than just a cookbook 13 mai 2014
Par Lea Rowe - Publié sur Amazon.com
Format:Relié|Achat vérifié
Mr. Ruhlman obviously loves his subject. This book is well written, informative and entertaining to boot. I have read through it several times - the first time enjoying learning all about eggs and looking at the photos, then going back for recipes and techniques. The recipes are clear, beautifully presented, with excellent illustration. The chart is a nice addition. Framed, it will make a nice addition to my kitchen wall.
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 No wonder that all started Ab Ovo 14 avril 2014
Par Denis Vukosav - Publié sur Amazon.com
Format:Relié
‘Egg’ written by Michael Ruhlman is a story about the ingredient from which all started as the old Latins were saying, an ingredient that you can eat alone or as part of particular recipe for which is always an inevitable ingredient, but no matter how it’s precisely the world's most versatile ingredient as author called his book.

On 250 pages the author offered almost 100 recipes such as custards, quiche and mayonnaise that were grouped in meaningful categories with many high-quality photos that follow the whole preparation process; inside can also be found some additional innovative ideas about enriching traditional dishes with eggs which though at first glance can look like a small difference can provide a new level of culinary skill.

Along with recipes, Michael Ruhlman offers additional useful information about eggs, such as tips for its buying or flowcharts that show many ways of eggs preparation which can be easily removed from the book and attach somewhere where they will be constantly in sight.

This is my first encounter with this author, because although I'm not a great cook, until recently, I loved to eat anything, so I bought a lot of cookbooks to motivate my wife to experiment. Although, unfortunately, since recently I cannot eat anything I would like, not even the eggs in quantities that I loved and used to before, this cookbook will certainly be of great benefit to my wife and children who daily eat eggs in different variants.

Using ‘Egg’ even those who thought they knew all the recipes that contain eggs will find that this simple ingredient offers a truly amazing number of possibilities - therefore no wonder that all started Ab Ovo.
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