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Egg ─ A Culinary Exploration of the World's Most Versatile Ingredient
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ISBN13：9780316254069
出版社：Little Brown & Co
作者：Michael Ruhlman
出版日：2014/04/01
裝訂／頁數：精裝／304頁
規格：26.0cm*21.0cm*3.2cm (高/寬/厚)
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商品簡介
An award-winning author dedicates his latest work to the common egg, taking a tour of all the wonders this ordinary but powerful ingredient can help create, from poached and scrambled breakfasts, to brioche, Italian meringue, mayonnaise, custards, quiches and cakes. 50,000 first printing.
作者簡介
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 booksThe 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 includingRatio, 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'sNo Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
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