There is nothing I like more than a new cookbook and I was really pleased to receive this latest one for review. It is entitled Egg, a culinary exploration of the worlds most versatile ingredient, and is written by Michael Ruhlman, with photographs by Donna Turner Ruhlman, and is published by Jacqui Small.
A James Beard Award-winning author, Michael Ruhlman explains why the egg is the key to the craft of cooking.
For culinary wizard Ruhlman, the question is not whether the chicken or the egg came first; it's how anything could be accomplished in the kitchen without the magic of the everyday egg.
In this ground breaking book, he explains how to make perfect poached and scrambled eggs and builds up to recipes for brioche and souffles.
Readers learn how to make their own mayonnaise, custards, quiches and cakes, mastering foods from sweet to savoury, from light as air meringues to hearty bread and homemade pasta.
More than 100 recipes are grouped by technique and range from simple (Egg salad with Tarragon and Chives) to the sophisticated (Seafood Roulade with Scallops and Crab.)
Multiple photographs guide the reader through this extraordinary journey which unlocks the secrets of the egg for the home cook.
Also included is a removable four-colour poster of Ruhlman's innovative flowchart, showcasing the wide range of techniques and recipes that rely on the egg.
This a unique framework which begins with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more.
This book is beautiful and chock full of useful information that the recipes almost seem superfluous. His method for making hard boiled eggs gave perfect results. It truly is a gorgeous book and I know that I will refer to it often.
As you know I always like to try out a recipe in the books I show you because I believe that the proof of the pudding is in the eating. This time I chose Creme Brulee with excellent results!
If you have a keen foodie on your Christmas list, this book would make a lovely gift.
Michael Ruhlman started writing about the lives of chefs twenty yeras ago, and he soon became interested in training as a chef himself. His groundbreaking and successful food reference books include The Book of Schmaltz, Ruhlman's Twenty, Ratio, The Elements of Cooking and Charcuterie (with Brian Polycyn), and he co-wrote Thomas Keller's The French Laundry Cookbook, Ad Hoc at Home and Bouchon cookbooks. He lives in Cleveland, USA, with his wife, Donna Turner Ruhlman, who has done the photography for many of his books and is the sole photographer for his blog, ruhlman.com.
A Culinary Explortion of the
World's Most Versatile Ingredient
by Michael Ruhlman
Hardback 236 pages
Published by Jacqui Small Llp
Note - although I was sent a book for review for free, any and all opinions are my own.