Egg : a culinary exploration of the world's most versatile ingredient / Michael Ruhlman
Material type:
TextPublication details: New York : Little, Brown and Company, c2014Description: xix, 235 pages : illustrations ; 26 cmISBN: - 9780316254069
- TX 745 .R84 2014
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 745 .R84 2014 (Browse shelf(Opens below)) | c.1 | Available | NULIB000014428 |
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| GC TX 740 .T44 2008 Tapas : full of delicious authentic recipes / | GC TX 745 .C37 2013 D'lish deviled eggs : a collection of recipes from creative to classic / | GC TX 745 .R68 2005 Eggs / | GC TX 745 .R84 2014 Egg : a culinary exploration of the world's most versatile ingredient / | GC TX 747 .F37 2012 Fish : Joanna Farrow | GC TX 747 .F57 2005 Fish and seafood cookbook : the cook's guide to preparing and cooking delicious fish and seafood. | GC TX 747 .F57 2012 Fish : perfectly prepared to enjoy every day. |
Includes index.
PART ONE: Egg / Whole / Cooked in Shell -- PART TWO: Egg / Whole / Cooked out of Shell -- PART THREE: Egg / Whole / Cooked out of Shell / Blended -- PART FOUR: Egg / As Ingredient / The Dough-Batter Continuum -- PART FIVE: Egg / Separated / The Yolk -- PART SIX: Egg / Separated / The White -- PART SEVEN: Egg / Separated but Used Together.
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