Egg
a culinary exploration of the world's most versatile ingredient
Edición de la obra Egg
| Autor | Michael Ruhlman |
|---|---|
| Editorial | Little Brown & Co |
| Fecha de publicación | 2014 |
| Lugar | New York |
| Idioma | inglés |
| Páginas | 235 |
| ISBN-13 | 9780316254069 |
| ISBN-10 | 0316254061 |
| OCLC | 886484424, 856053535 |
| LCCN | 2013948058 |
| Número de Cutter | R933e |
Offers over one hundred recipes for dishes featuring eggs, from simple techniques for making poached and scrambled eggs, to recipes for brioche and soufflés, covering a wide variety of sweet and savory creations.