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Egg, a culinary exploration of the world's most versatile ingredient
by
Marie Rayner
Calificación: 4.0
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%20to%20the%20sophisticated%20(Seafood%20Roulade%20with%20Scallops%20and%20Crab.)%3C/p%3E%3Cp%3EMultiple%20photographs%20guide%20the%20reader%20through%20this%20extraordinary%20journey%20which%20unlocks%20the%20secrets%20of%20the%20egg%20for%20the%20home%20cook.%3C/p%3E%3Cp%3EAlso%20included%20is%20a%20removable%20four-colour%20poster%20of%20Ruhlman's%20innovative%20flowchart,%20showcasing%20the%20wide%20range%20of%20techniques%20and%20recipes%20that%20rely%20on%20the%20egg.%3C/p%3E%3Cp%3EThis%20a%20unique%20framework%20which%20begins%20with%20the%20whole%20egg%20at%20the%20top%20and%20branches%20out%20to%20describe%20its%20many%20uses%20and%20preparations%20--%20boiled,%20pressure-cooked,%20poached,%20fried,%20coddled,%20separated,%20worked%20into%20batters%20and%20doughs,%20and%20more.%3C/p%3E%3Cp%3EThis%20book%20is%20beautiful%20and%20chock%20full%20of%20useful%20information%20that%20the%20recipes%20almost%20seem%20superfluous.%20His%20method%20for%20making%20hard%20boiled%20eggs%20gave%20perfect%20results.%20%20It%20truly%20is%20a%20gorgeous%20book%20and%20I%20know%20that%20I%20will%20refer%20to%20it%20often.%3C/p%3E%3Cp%3EAs%20you%20know%20I%20always%20like%20to%20try%20out%20a%20recipe%20in%20the%20books%20I%20show%20you%20because%20I%20believe%20that%20the%20proof%20of%20the%20pudding%20is%20in%20the%20eating.%20%20This%20time%20I%20chose%20%20Creme%20Brulee%20with%20excellent%20results!%3C/p%3E%3Cp%3E*Creme%20Brulee*%3C/p%3E%3Cp%3EServes%204%3C/p%3E%3Cp%3EA%20delicious%20recipe%20adapted%20from%20the%20recipe%20in%20%22Egg%22%20by%20Michael%20Ruhlman.%3C/p%3E%3Cp%3Ethe%20cream%20mixture%20into%20the%20uolks,%20while%20whisking%20constantly.%3C/p%3E%3Cp%3EPour%3C/p%3E%3Cp%3Ethe%20custard%20into%20the%20ramekins.%20%20Cover%20each%20with%20a%20piece%20of%20parchmet%3C/p%3E%3Cp%3Epaper,%20followed%20by%20foil%20and%20put%20them%20in%20the%20water%20bath.%20%20Cook%20the%3C/p%3E%3Cp%3Ecustards%20until%20just%20set,%20about%2030%20minutes.%20%20%20Uncover%20them%20and%20allow%20to%3C/p%3E%3Cp%3Ecool.%20%20(If%20you%20plan%20on%20using%20them%20the%20next%20day,%20cover%20them%20again%20once%3C/p%3E%3Cp%3Ecold%20and%20refrigerate%20them;%20remove%20from%20the%20refrigerator%20for%20several%3C/p%3E%3Cp%3Ehours%20prior%20to%20serving%20to%20allow%20them%20to%20come%20to%20room%20temperature.)%3C/p%3E%3Cp%3ETop%3C/p%3E%3Cp%3Eeach%20custard%20with%20enough%20of%20the%20remaining%2050g%20(1/4%20cup)%20of%20sugar%20to%3C/p%3E%3Cp%3Ecoate%20the%20entire%20surface%20and%20pour%20off%20any%20excess.%20%20With%20a%20blow%20torch,%3C/p%3E%3Cp%3Eheat%20the%20sugar%20until%20it%20melts,%20bubbles%20and%20caramelizes.%20%20When%20it%20is%3C/p%3E%3Cp%3Ecool,%20the%20browned%20sugar%20should%20create%20a%20delicate%20crust.%20%20Serve%3C/p%3E%3Cp%3Eimmediately.%3C/p%3E%3Cp%3EIf%20you%20have%20a%20keen%20foodie%20on%20your%20Christmas%20list,%20this%20book%20would%20make%20a%20lovely%20gift.%3C/p%3E%3Cp%3EMichael%20Ruhlman%20started%20writing%20about%20the%20lives%20of%20chefs%20twenty%20yeras%20ago,%20and%20he%20soon%20became%20interested%20in%20training%20as%20a%20chef%20himself.%20%20%20His%20groundbreaking%20and%20successful%20food%20reference%20books%20include%20The%20Book%20of%20Schmaltz,%20Ruhlman's%20Twenty,%20Ratio,%20The%20Elements%20of%20Cooking%20and%20Charcuterie%20(with%20Brian%20Polycyn),%20and%20he%20co-wrote%20Thomas%20Keller's%20The%20French%20Laundry%20Cookbook,%20Ad%20Hoc%20at%20Home%20and%20Bouchon%20cookbooks.%20%20He%20lives%20in%20Cleveland,%20USA,%20with%20his%20wife,%20Donna%20Turner%20Ruhlman,%20who%20has%20done%20the%20photography%20for%20many%20of%20his%20books%20and%20is%20the%20sole%20photographer%20for%20his%20blog,%20ruhlman.com.%3C/p%3E%3Cp%3EEgg%3C/p%3E%3Cp%3EA%20Culinary%20Explortion%20of%20the%3C/p%3E%3Cp%3EWorld's%20Most%20Versatile%20Ingredient%3C/p%3E%3Cp%3Eby%20Michael%20Ruhlman%3C/p%3E%3Cp%3EISBN%20978-1-909342-85-9%3C/p%3E%3Cp%3EHardback%20236%20pages%3C/p%3E%3Cp%3Ecolour%20photographs%3C/p%3E%3Cp%3EUK%20%C2%A325.00%3C/p%3E%3Cp%3EPublished%20by%20Jacqui%20Small%20Llp%3C/p%3E%3Cp%3ENote%20-%20although%20I%20was%20sent%20a%20book%20for%20review%20for%20free,%20any%20and%20all%20opinions%20are%20my%20own.%3C/p%3E){kind=link}