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Egg: A Culinary Exploration of the World's Most Versatile Ingredient (Englisch) Gebundene Ausgabe – 8. April 2014


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Produktinformation

  • Gebundene Ausgabe: 256 Seiten
  • Verlag: Little, Brown and Company; Auflage: Har/Chrt (8. April 2014)
  • Sprache: Englisch
  • ISBN-10: 0316254061
  • ISBN-13: 978-0316254069
  • Größe und/oder Gewicht: 21 x 2,9 x 26,4 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (1 Kundenrezension)
  • Amazon Bestseller-Rang: Nr. 240.128 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)

Produktbeschreibungen

Pressestimmen

"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

Über den Autor und weitere Mitwirkende

Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.

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Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
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Die hilfreichsten Kundenrezensionen

Von Denis Vukosav TOP 1000 REZENSENT am 3. Oktober 2014
Format: Gebundene Ausgabe
‘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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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 41 Rezensionen
39 von 44 Kunden fanden die folgende Rezension hilfreich
Great Cookbook, But Not My Favorite Ruhlman Cookbook. 13. April 2014
Von E. Smith - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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.

Update 3/15: The chocolate sponge cake recipe is my go-to recipe for all chocolate sponge cakes. When I make the sponge cake, I receive many compliments on the sponge cake.
27 von 32 Kunden fanden die folgende Rezension hilfreich
Eggcellent! 10. April 2014
Von Sondra McClendon - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
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.
17 von 20 Kunden fanden die folgende Rezension hilfreich
Almost an amazing cookbook 17. April 2014
Von DarthClem - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Michael Ruhlman is a combination of who we are and who we want to be. He's a down to earth guy with a passion for cooking (who most of us are) who has become an almost unparalleled master at the culinary arts (who most of us want to be). I consider "Ruhlman's Twenty" to be one of the finest books written for an aspiring home chef, and "Egg" comes very close to being Twenty's equal.

In "Egg", Ruhlman takes the simple egg and demonstrates why it truly is not only "the most versatile ingredient", but also one of the most magnificent. Through the multitude of recipes, he shows how the egg can play both the lead role or the supporting character in every dish from breakfast to dessert.

Big credit must also go to Donna Ruhlman for her stunning photography highlighted throughout the book. Seriously, I challenge you to look at any picture in this book and not think (or say out loud), "oh, I gotta make that". In fact, one of my complaints about "Egg" is that while some recipes have multiple pictures, you can find yourself going through a stretch of several recipes that have none.

Another little complaint I have about "Egg" is that sometimes, it feels like there are little details omitted in his recipes. For example, in one of his soft-cooked egg recipes, he says that you can use the pressure cooker method, but only for 4 minutes. It was unclear if that meant mimicking the pressure cooker hard-cooked egg exactly, but only for 4 minutes -- so that's what I did and wound up with was still basically a hard-cooked egg. Maybe for soft-cooked, I was supposed to immediately cool the pressure cooker under cold water and then get the egg into ice water? I don't know, because he doesn't say.

Those minor complaints aside, "Egg" is almost worth the price just for two recipes: the above mentioned pressured cooker hard-cooked eggs (so easy to peel and the most perfect yolks ever) and double boiler scrambled eggs. I've seen Heston Blumenthal use the double boiler method but didn't try it until I got "Egg". I've never tasted such rich, moist, delicious scrambled eggs. They are well worth the additional time it takes to make them. A couple of tips on the scrambled eggs -- use truffle butter instead of regular butter (mind-blowing), and be aware that as soon as the eggs start to curdle, they progress to being done very quickly.
6 von 7 Kunden fanden die folgende Rezension hilfreich
The things I learned about the incredible egg 12. Mai 2014
Von Emily Vasquez - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I love this book! He starts with the basics, like how to choose your eggs and then provides recopies using each method of cooking. The price was more than I would usually spend on a cookbook but now I am glad I did. I love the pictures, the descriptions and how the book is arranged.. I have tried several of the recopies and they are easy to follow. I would highly recommend this book to anyone who loves eggs.
8 von 10 Kunden fanden die folgende Rezension hilfreich
Great, even for beginners 20. Mai 2014
Von Dan Klos - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I'm relatively new to the wonderful world of cooking and I'm quite certain this book will have a strong positive influence on my future cooking capabilities. I started with simple scrambled eggs--wow, what a difference proper preparation makes! Have now done soft boiled eggs and made a few simple chicken/pasta dishes that people have really enjoyed so far.

While I don't have much cookbook experience, I am very happy with this purchase.
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