Egg: A Culinary Exploration of the World's Most Versatile Ingredient by Michael Ruhlman

Low stock: 8 left

259mm x 209mm x 24mm

Pages: 235

American 'home cook' Michael Ruhlman believes the egg is our most versatile ingredient, and that if we understand how to use it we can become much better cooks. Starting with simple methods for cooking perfect poached and scrambled eggs, the book progresses through custards, quiches, pasta, cakes and meringues to the more challenging techniques required for recipes such as Seafood Roulade and Brioche.