Egg : a culinary exploration of the world's most versatile ingredient / Michael Ruhlman
Material type:
TextPublication details: New York : Little Brown & Co., c2014Description: xix, 235 pages : illustrations ; 26 cmISBN: 9780316254069Subject(s): COOKING -- EGGSLOC classification: TX 745 .R84 2014Online resources: Publisher description | Contributor biographical information
Contents:
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.
Books
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode |
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Books
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LRC - Main | National University - Manila | Hospitality Management | General Circulation | GC TX 745 .R84 2014 (Browse shelf (Opens below)) | c.1 | Available | NULIB000014428 |
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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