Book

Egg: a culinary exploration of the world's most versatile ingredient

by  Michael Ruhlman / Donna Turner Ruhlman

Description

Offers over one hundred recipes for dishes featuring eggs, from simple techniques for making poached and scrambled eggs, to recipes for brioche and souffl??s, covering a wide variety of sweet and savory creations

Table Of Contents

  • Egg/whole/cooked in shell
  • Egg/whole/cooked out of shell
  • Egg/whole/cooked out of shell/blended
  • Egg/as ingredient/the dough-batter continuum
  • Egg/separated/the yolk
  • Egg/separated/the white
  • Egg/separated but used together

Subject

Cooking (Eggs) / Eggs

Details

Published New York : Little Brown & Co, 2014
Language English
Material xix, 235 p.
ISBN 0316254061 / 9780316254069
Location
TX 745 R933 2014
TCDC Commons Seacon - General Collection

Related To This Item

สื่ออื่นๆ ที่เกี่ยวข้อง

You May Also Like

แนะนำสื่ออื่นๆ ที่น่าสนใจ

Your Recent Views

สื่ออื่นๆ ที่คุณเพิ่งดู