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Egg: A Culinary Exploration of the World's Most Versatile Ingredient (Anglais) Relié – 8 avril 2014

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4,7 étoiles sur 5 60 commentaires provenant des USA

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Description 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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Commentaires en ligne

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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.7 étoiles sur 5 60 commentaires
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A real classic 19 mars 2016
Par Michael B - Publié sur Amazon.com
Format: Relié Achat vérifié
An extraordinary book, my wife considers it one of the best and most insightful cookbooks she has ever read. Digs deeply into this single ingredient and shows the extraordinary versatility and key features of the egg, many of which we take for granted in day-to-day cooking. When you understand the egg, as this book allows you to do, you gain a whole new level of insight into your other recipes and into cooking in general. Have tried several delicious recipes from the book as well, they will become regulars in our cooking rotation. For the serious cook and also for anyone who wants to increase their cooking knowledge, this book is a real classic. Ruhlman writes so well that reading the book is also highly enjoyable, not in any way an instructional chore, just fascinating. Cannot recommend it highly enough.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A joyous exploration 19 novembre 2016
Par H. Wood - Publié sur Amazon.com
Format: Relié Achat vérifié
Ruhlman can tell you everything that you want to know about chicken eggs, and a tiny smattering about duck eggs, quail eggs, and even ostrich eggs. The recipes are not new or revolutionary, but they are very strong on technique. If you just want a string of recipes, you can find them online, but Ruhlman emphasizes how each recipe can best be made for ultimate results. I have a number of hens in my backyard, and I am interested in doing the best things that I can possibly do with their eggs. This book is very well worth having and Ruhlman will always improve your cooking.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Still love this book 11 mai 2015
Par EC17 - Publié sur Amazon.com
Format: Relié Achat vérifié
Still love this book! It is clearly not a read and put down book, it is a "go to" book. So I have only really just started using it but can tell already it is going to be continued to be dog-eared. My bias is that I think the egg is a miracle food in so many ways. Ruhlman's books are always informative, visually appealing and written for beginners to master chefs. It sounds corny but I am continuing to find that perfect amount of time for a hard-boiled egg which really depends on your heating mechanism, his advice in that area is very helpful. There is just tons of useful, interesting information in this book, you will not go wrong buying it. His egg salad recipes can be used for proteins other than eggs. The pictures are so gorgeous that I did go out and buy a mezzaluna to chop the eggs with. Did I say I really have only started using the book?
5.0 étoiles sur 5 Wonderful resource and great read! 22 mai 2017
Par Brittany W - Publié sur Amazon.com
Format: Relié Achat vérifié
SO much more than just your typical "how to cook an egg" book. This book artfully covers a wide array of breakfast dishes, sauces, salads, cooking techniques etc. I love how the book separates into categories for the whole egg, just the whites, and just the yolks. I've learned far more from this book than I was expecting to. It's a great resource!
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Amazing! 22 avril 2015
Par Jones - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I doubt think I've ever enjoyed reading a cookbook so much. Ruhlman's enthusiasm and nonchalant grace in presenting some of the wonder the egg humbly holds in potential is affecting. I'm excited about trying most of the recipes he presents so elegantly quite soon.
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