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Egg: A Culinary Exploration of the World's Most Versatile Ingredient (slight shelfwear) by Michael Ruhlman
Egg: A Culinary Exploration of the World's Most Versatile Ingredient (slight shelfwear) by Michael Ruhlman
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Egg: A Culinary Exploration of the World's Most Versatile Ingredient (slight shelfwear)
Author(s): Michael Ruhlman
Pub: Jacqui Small
Pack Qty: 0 (Hardback)
ISBN: 9781909342859 - Non Mint
Subjects: Cookbooks, Food & Wine, Baking, Main Courses & Side Dishes, Breakfast
Author(s): Michael Ruhlman
Pub: Jacqui Small
Pack Qty: 0 (Hardback)
ISBN: 9781909342859 - Non Mint
Subjects: Cookbooks, Food & Wine, Baking, Main Courses & Side Dishes, Breakfast
259mm x 209mm x 24mm
Publication: 30 April 2014Pages: 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.
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