Egg, Ruhlman, Michael, New, Hardcover
Jacqui Small LLP
Review \u2018A lovingly compiled tribute...near flawless\u2019 (Mens Fitness) \u2018an informative and enjoyable cookery book\u2026Rulhman keeps the reader entertained with a stream of anecdotal chatter\u2019 (The Caterer) ive been waiting for someone to write a book like this for ages (Bee Wilson The Sunday Times)\nProduct Description James Beard Award-winning author Michael Ruhlman explains why the egg is the key ingredient to the craft of cooking 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 For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it\u2019s how anything could be accomplished in the kitchen without the magic of the common egg. Ruhlman starts with perfect poached and scrambled eggs, and builds up to brioche and Italian meringue. Along the way, readers learn to make their own mayonnaise, pasta, custards, m
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