Egg: A Culinary Exploration of the World’s Most Versatile Ingredient
The Gemperle Family is excited about this innovative cookbook entitled Egg: A Culinary Exploration of the World’s Most Versatile Ingredient by the award winning chef and author Michael Ruhlman. Never have we seen a cookbook dedicated to our most precious food, the egg! Our Gemperle kitchen will be buzzing with new Gemperle Family recipes.
We have always wondered how anything could be accomplished in the kitchen without eggs. Now Ruhlman has verified that the egg indeed is a magic food that can transform itself into so many dishes, as well as perform so many functions in the kitchen.
In his book Ruhlman starts with the perfect poached and scrambled eggs and then goes into brioche, Italian meringue, mayonnaise, pasta, custards, quiches, cakes, and other foods that are transformed by the egg.
One of the unique aspects of the book is the egg flow chart which starts with the whole egg at the top and branches out to describe different aspects of how to use the egg such as poaching, frying, boiling, separated, in batters and doughs. View the chart here.
Dozens of step-by-step photographs as well as thoughtfully prepared recipes assist any cook on their culinary journey.
Ruhlman is as poetic with his words as with his cooking. He writes:
“In the kitchen, the egg is neither ingredient nor finished dish, but rather a singularity with 1,000 ends. Scrambled eggs and angel food cake and ice cream and aioli and popovers and gougeres and macaroons and a gin fizz aren’t separate entities. They’re all part of the egg continuum. They are all one thing. The egg is a lens through which to view the entire craft of cooking. By working our way through the egg, we become powerful cooks. ”
To hear more about Ruhlman’s view on egg cooking listen to this recent NPR interview on our egg recipe page.
Have fun cooking with eggs and exploring their many uses. Ruhlman’s book will be getting lots of use the kitchen of the Gemperle Family.
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