In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.
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 books The 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 including Ratio, 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's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
"Egg explores eggs' diversity while focusing on the
basics."--Debbie Arrington, The Sacramento Bee
"Eggis a book that could serve as a useful primer for novices but
will especially appeal to avid cooks who are curious about why and
how recipes work."--Heller McAlpin, The Christian Science
Monitor
"As useful as it is elegant, as comforting as it is revelatory, Egg
elevates its humble subject to well-deserved heights, providing
detailed (and delicious) instructions along the way."--Dan Barber,
executive chef and co-owner of Blue Hill and Blue Hill at Stone
Barns
"Even the most devoted fan of the humble egg can gain a new
perspective on the ingredient in Michael Ruhlman's new book."
--Rebekah Denn, The Seattle Times
"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)
"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
"Michael Ruhlman has a new cookbook that will likely change the way
you think about the egg."--NPR, The Salt
"Ruhlman leaves no yolk unturned."--Amanda Gold, The San Francisco
Chronicle
"Ruhlman's cookbook makes you appreciate anew just how integral
eggs are to the spectrum of cooking and baking."--Greg Morago, The
Houston Chronicle
"The chart alone is genius."--Michael Symon, chef, author, and
co-host of The Chew
"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
"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
In [Egg], Michael Ruhlman shows how a single ingredient plus a
battery of fundamental techniques equals infinite possibilities in
the kitchen."--The Wall Street Journal
--David Lebovitz
--Dorie Greenspan
--Mark Knoblauch
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