Cover image for Egg : a culinary exploration of the world's most versatile ingredient
Egg : a culinary exploration of the world's most versatile ingredient
Title:
Egg : a culinary exploration of the world's most versatile ingredient
ISBN:
9780316254069
Edition:
1st ed.
Publication Information:
New York : Little Brown & Co, 2014.
Physical Description:
xix, 235 p. : col. ill. ; 26 cm.
General Note:
Includes index.
Contents:
Introduction -- Egg/whole/cooked in shell -- Egg/whole/cooked out of shell -- Egg/whole/cooked out of shell/blended -- Egg/as ingredient/the dough-batter continuum -- Egg/separated/the yolk -- Egg/separated/the white -- Egg/separated but used together.
Subject Term:

Genre:
Summary:
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.
Holds: