Egg : a culinary exploration of the world's most versatile ingredient
Item details
- ISBN: 9780316254069
- ISBN: 0316254061
-
Physical Description:
print
xix, 235 pages : color illustrations ; 26 cm + 1 poster (23 x 20 cm folded) - Edition: 1st ed.
- Publisher: New York : Little Brown & Co, 2014.
Contents / Notes
General Note: | Includes index. Includes removable illustrated flowchart. |
Formatted Contents Note: | 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. |
Find similar items by subject
Subject: | Cooking (Eggs) Eggs Cooking (Eggs) Eggs Cooking (Eggs) Eggs |
Genre: | Cookbooks. Cookbooks. Cookery. |
Show Only Available Copies
Library System: Library Branch Name
|
Call Number / Copy Notes | Barcode | Shelving Location | Status | |
---|---|---|---|---|---|
Athens Regional Library System: Athens-Clarke County Library |
NONFIC 641.675 RUHLMAN (
Send Text) |
31001002735976 | NONFICTION | Available |
Electronic resources
- Related Resource: http://catdir.loc.gov/catdir/enhancements/fy1409/2013948058-b.html
- Contributor biographical information
- Related Resource: http://catdir.loc.gov/catdir/enhancements/fy1409/2013948058-d.html
- Publisher description