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Egg: A Culinary Exploration of the World's Most Versatile Ingredient Hardcover – April 8, 2014
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"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
"The subtitle is no exaggeration, and Ruhlman, with great panache, proves it on page after page of his master class...You'll never see eggs in the same way again."―William Grimes, The New York Times Book Review
"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
Top Customer Reviews
I appreciate the finer cooking points on how to poach an egg properly and reminding me to coddle my eggs. However, I don't consider coddled eggs with truffle butter a true recipe. I tried the new technique for scrambled eggs (in a water bath). The technique is great and I would recommend it for brunch or dieters. The cakes look great (I haven't had a chance to make one yet, but I look forward to it). The quiche looks like my favorite quiche from Jane in San Francisco. I can't wait to make the marshmallows (Jane adds a marshmallow to their mochas).
Ruhlman is a great author. I really appreciate all the tips and tricks he adds to his cookbooks, including Egg. All in all, I took off one star because I like pictures. Egg is lacking pictures. I love all of Ruhlman's Twenty pictures.
Would I buy Egg again? Yes. Would I buy Egg for a friend? Yes. Do I enjoy cooking from Egg? Yes. However, Ruhlman's Twenty is still my favorite cookbook.
Update 3/15: The chocolate sponge cake recipe is my go-to recipe for all chocolate sponge cakes. When I make the sponge cake, I receive many compliments on the sponge cake.
Recipes in Egg include Italian meringue, quiche, custards, and even condiments like mayonnaise. One of the most intriguing facets of Ruhlman's book is his flowchat that depicts the many uses and ways of preparing eggs. This helpful sheet is removable (!) for easy pinning on the fridge. Since I am trying to incorporate more of this healthy and affordable protein into my weekly menu, this is a huge plus.
Other reasons I recommend this book...
- Nearly 100 recipes organized into easy groupings
- Step-by-step photographs guide you along the way
- Everything you wanted to know about buying eggs
- Recipes that put a new spin on traditional favorites, for as he says, "there is nothing that isn't improved when you put a well-cooked egg on top of it"
On a final note - its good to get the good word from an expert like Ruhlman! He has studied cooking for over 20 years and written many successful cookbooks like The Making of a Chef as well as a great non-food related expose Wooden Boats. While it may not be the most diverse book about eggs on the market or as specific as The Art of Cooking Omelettes, Ruhlman's new book about "this really fabulous, versatile ingredient" is defintely helpful for those who want to crack into eggs in a new way.
In "Egg", Ruhlman takes the simple egg and demonstrates why it truly is not only "the most versatile ingredient", but also one of the most magnificent. Through the multitude of recipes, he shows how the egg can play both the lead role or the supporting character in every dish from breakfast to dessert.
Big credit must also go to Donna Ruhlman for her stunning photography highlighted throughout the book. Seriously, I challenge you to look at any picture in this book and not think (or say out loud), "oh, I gotta make that". In fact, one of my complaints about "Egg" is that while some recipes have multiple pictures, you can find yourself going through a stretch of several recipes that have none.
Another little complaint I have about "Egg" is that sometimes, it feels like there are little details omitted in his recipes. For example, in one of his soft-cooked egg recipes, he says that you can use the pressure cooker method, but only for 4 minutes. It was unclear if that meant mimicking the pressure cooker hard-cooked egg exactly, but only for 4 minutes -- so that's what I did and wound up with was still basically a hard-cooked egg. Maybe for soft-cooked, I was supposed to immediately cool the pressure cooker under cold water and then get the egg into ice water? I don't know, because he doesn't say.Read more ›
While I don't have much cookbook experience, I am very happy with this purchase.
Most Recent Customer Reviews
I LOVE this cookbook! Its visually appealing with the gorgeous photos. He gives a great intro on how important eggs are. Read morePublished 3 months ago by S. T. Bibee
An extraordinary book, my wife considers it one of the best and most insightful cookbooks she has ever read. Read morePublished 4 months ago by Michael B
Really nice book I bought for my son - a toddler who only eats eggs and crackers. Lots of creative ways to serve up eggs will keep him eating for a lifetime. Read morePublished 8 months ago by DHizzola
This is a great book for anyone. Use organic, pasture raised eggs and you'll get tasty, high protein and relatively inexpensive meals. Read morePublished 9 months ago by culturesgroup
My Executive Chef husband loved his birthday gift. Ruhlman is a no-brainer A+ gift for a chef...Published 12 months ago by Sarah Landis