Egg

Egg

A Culinary Exploration of the World's Most Versatile Ingredient

Book - 2014
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Offers over one hundred recipes for dishes featuring eggs, from simple techniques for making poached and scrambled eggs, to recipes for brioche and soufflés, covering a wide variety of sweet and savory creations.
Publisher: New York : Little Brown & Co, 2014
Edition: 1st ed
ISBN: 9780316254069
0316254061
Branch Call Number: 641.675 RUHLMAN
Characteristics: xix, 235 p. : col. ill. ; 26 cm. + 1 poster (23 x 20 cm. folded)
Additional Contributors: Turner, Donna

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markdanley Jan 26, 2015

An excellent book. If more cooks fully understood this very common yet essential ingredient their culinary success might increase exponentially.
I loved it.

b
bweinst1
Jun 05, 2014

I thought this was a practical, uncomplicated take on a very common ingredient

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