In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.
For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He 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, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg.
A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book.
Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.
About the Author
Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books "The Making of a Chef, The Soul of a Chef "and "The Reach of a Chef, "he has more recently taken his own skills in cooking to write innovative and successful food reference books including "Ratio," "The Elements of Cooking," and "Charcuterie." Ruhlman has also appeared on food television numerous times, notably as a judge on" Iron Chef" and as a featured guest on Anthony Bourdain's "No Reservations." He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
"We're obsessed with Michael Ruhlman's new cookbook Egg, and know that you're going to love it as much as we do."—Alessandra Bulow, Epicurious
"As useful as it is elegant, as comforting as it is revelatory, Egg elevates its humble subject to well-deserved heights, providing detailed (and delicious) instructions along the way."—Dan Barber, executive chef and co-owner of Blue Hill and Blue Hill at Stone Barns
"Home cooks and professionals will embrace this useful resource, which includes a pull-out flow chart measuring over four feet long."—Publisher's Weekly (starred review)
"The chart alone is genius."—Michael Symon, chef, author, and co-host of The Chew
"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, author, television host, producer
"With his keen understanding of cooking techniques and ingredients, Michael Ruhlman cracks opens the world of eggs, one of my all-time favorite foods. And I can't think of a better companion than Egg to explore their versatility, with spot-on recipes for everything from a fluffy omelet to start the day to the final flourish of a lofty soufflé to cap off dinner."—David Lebovitz, author of My Paris Kitchen
"It would be easy to say that this book contains everything you've ever wanted to know about eggs, but Michael Ruhlman has included so much that most of us probably never realized we wanted -- and absolutely needed -- to know. Delving into one of the most primal and necessary ingredients in the kitchen, Michael's sharp thinking and keen culinary skills unlock secrets and open new ways for us to do more. A must for all of us who love to cook and bake."—Dorie Greenspan, author of Around My French Table
"A must-purchase for cookbook collections, this book invites the reader to understand as much as to execute."—Mark Knoblauch, Booklist
"Michael Ruhlman has a new cookbook that will likely change the way you think about the egg."—NPR, The Salt
"Egg is a book that could serve as a useful primer for novices but will especially appeal to avid cooks who are curious about why and how recipes work."—Heller McAlpin, The Christian Science Monitor
"Egg explores eggs' diversity while focusing on the basics."—Debbie Arrington, The Sacramento Bee