of the World's Most Versatile Ingredient
Jacqui Small 2014
Hardback 256pp Illustrated 255x204mm
9781909342859   Product Code: 20512
American 'home cook' Michael Ruhlman believes the egg is our most versatile ingredient, and that if we understand how to use it we can become better cooks in a hundred different ways. He starts with simple methods for cooking perfect poached and scrambled eggs, and progresses through custards, quiches, pasta, cakes and meringues to the more challenging techniques required for recipes such as seafood roulade and brioche.