A Culinary Exploration of the World's Most Versatile IngredientBook - 2014
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
Branch Call Number: 641.675 RUHLMAN
Characteristics: xix, 235 p. : col. ill. ; 26 cm. + 1 poster (23 x 20 cm. folded)