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

5.0 von 5 Sternen 1 Kundenrezension

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Produktinformation

Produktbeschreibungen

Pressestimmen

"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

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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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) (Kann Kundenrezensionen aus dem "Early Reviewer Rewards"-Programm beinhalten)

Amazon.com: 4.7 von 5 Sternen 61 Rezensionen
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A real classic 19. März 2016
Von Michael B - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A joyous exploration 19. November 2016
Von H. Wood - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Still love this book 11. Mai 2015
Von EC17 - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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 von 5 Sternen Wonderful resource and great read! 22. Mai 2017
Von Brittany W - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
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 von 1 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Amazing! 22. April 2015
Von Jones - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
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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