World’s Most Versatile Ingredient: Eggs | Omnivore Books On Food
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Omnivore Books on Food | 3885a Cesar Chavez St, San Francisco, CA
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Saturday, April 12, 2014
Michael Ruhlman | Events at Omnivore Books On Food
In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.
For 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 common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way, readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg.
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