Egg: A Culinary Exploration of the World's Most Versatile Ingredient, (Hardcover)

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If for some reason you find yourself in possession of a large amount of eggs then this just might give you some ideas with what to do with it. Each chapter deals with a different way to make the eggs, some sections are recipes for only part of the egg and some with white and yolk used separately....

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This is now one the best cookbooks I have, and one of the few I've actually read, rather than just speed past the "filler" stories and just get to the recipes. Mr Ruhlman actually imparts basic ratios and techniques. Explains why he does the recipe this way and then advises on how you can go off ...

from

This is now one the best cookbooks I have, and one of the few I've actually read, rather than just speed past the "filler" stories and just get to the recipes. Mr Ruhlman actually imparts basic ratios and techniques. Explains why he does the recipe this way and then advises on how you can go off ...