Egg: A Culinary Exploration of the World's Most Versatile Ingredient

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Product Details

$40.00  $37.20
Little Brown and Company
Publish Date
8.1 X 1.1 X 10.1 inches | 2.95 pounds
BISAC Categories:

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About the Author

Michael Ruhlman is the bestselling and James Beard Award-winning author of many classic culinary books, including The Making of a Chef, Egg, Ratio, The Elements of Cooking, and Charcuterie. He lives in Cleveland, Ohio.


"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
"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
"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