- 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: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 227.739 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Egg: A Culinary Exploration of the World's Most Versatile Ingredient (Englisch) Gebundene Ausgabe – 8. April 2014
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"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.
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.