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

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

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

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From Booklist

*Starred Review* If there is a single indispensable ingredient in cooking, it has to be the egg. It binds together the humble meatloaf, gives dramatic height to an elegant soufflé, renders a hollandaise sauce silky on the tongue, and clarifies a cloudy broth. It appears at every daily meal, from breakfast omelet to pasta lunch to dinner shrimp tempura, and in every meal course, from appetizer deviled egg through entrée chicken fricassee to floating-island dessert. Ruhlman deftly analyzes the egg’s culinary role, deconstructing it into white and yolk and cooking it by itself as, say, a poached egg or combining it with seafood in a sophisticated roulade. Sharp photographs by the author’s wife illustrate techniques and demystify such complexities as braiding a loaf of challah, and they guide the cook to successful culinary results almost as well as if Ruhlman himself were standing at elbow. A must-purchase for cookbook collections, this book invites the reader to understand as much as to execute. --Mark Knoblauch

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Review

"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"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"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

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Product details

Hardcover: 256 pages

Publisher: Little, Brown and Company; Har/Chrt edition (April 8, 2014)

Language: English

ISBN-10: 0316254061

ISBN-13: 978-0316254069

Product Dimensions:

8.2 x 1.1 x 10.4 inches

Shipping Weight: 3 pounds (View shipping rates and policies)

Average Customer Review:

4.7 out of 5 stars

67 customer reviews

Amazon Best Sellers Rank:

#79,942 in Books (See Top 100 in Books)

Thus far, Ruhlman has never steered me wrong in a recipe. I am a firm fan of "Twenty" and cook from it several times a month.I can see that i will be adding "Egg" to that rotation.I love eggs in general, and get some splendid ones from a local farm... and now I have SO many options for using them!Tonight I made the lemon curd, and it was a splendid sauce for a dessert for a really rich dinner. We spooned it over fruit salad, and it was just perfect. I liked that it was not 100% egg yolks- it was easier to make, and also was lighter that the 100% yolk versions, but just as flavorful.I am still searching for the perfect method to make hard-cooked eggs, but after reading this, I know far more of the guidelines, and it's helping me to narrow in on a rpocedure that really works for me, here and now.These are 2 areas I'm personally focused on... but the book has so much more! I look forward to trying really new techniques and approaches to this wonderful ingredient.

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.

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?

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.

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!

This is a great cookbook! The definitive guide. Contains everything from classic dishes to Asian to pasta -you name it! He is a brilliant chef. I have read/watched him for years even when he was traveling with Anthony Bourdain. If you want to know about eggs, get this book.

Great book and a fastinating must read for anyone who likes cooking. The egg so simple and so complex. A key ingredient in millions of things we depend on today. A basic building block of life in a naturally simple design.

I LOVE this cookbook! Its visually appealing with the gorgeous photos. He gives a great intro on how important eggs are. Each chapter of all the different ways eggs are utilized & prepared makes me want to try every recipe in the book. My friend's chickens started laying eggs & I gave her this cookbook for her birthday. She was so excited to start using her fresh eggs to try out all the great recipes.

This is literally the best cooking book I've ever bought.I love eggs in the morning (or anytime) and this has so much great foundational information on cooking eggs, plus some great recipes.If you like eggs, you'll like this book.

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