Ruhlman, Michael,  1963- <br/><br/>
Egg :  a culinary exploration of the world's most versatile ingredient / 
Michael Ruhlman ; photography by Donna Turner Ruhlman. 
 - 1st ed. 
 - New York :  Little Brown & Co,  2014. 
 - xix, 235 pages :  color illustrations ;  26 cm +  1 poster (23 x 20 cm folded) 
<br/><br/> Includes index.  Includes removable illustrated flowchart. 
<br/><br/>Introduction -- Egg/whole/cooked in shell -- Egg/whole/cooked out of shell -- Egg/whole/cooked out of shell/blended -- Egg/as ingredient/the dough-batter continuum -- Egg/separated/the yolk -- Egg/separated/the white -- Egg/separated but used together. 
<br/><br/> Offers over one hundred recipes for dishes featuring eggs, from simple techniques for making poached and scrambled eggs, to reci 
<br/><br/><label>ISBN: </label>9780316254069 0316254061 
<br/><br/><label>LCCN: </label>2013948058 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking (Eggs)<br/>Eggs.<br/>Cooking (Eggs)<br/>Eggs.<br/>Cooking (Eggs)<br/>Eggs.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Cookbooks.<br/>Cookbooks.<br/>Cookery.
<br/><br/><label>LC Class. No.: </label>TX745  / .R83 2014 
<br/><br/><label>Dewey Class. No.: </label>641.675