The Fresh Egg Cookbook

Autor: Jennifer Trainer Thompson
Publisher: Storey Publishing
ISBN: 1603429786
File Size: 66,80 MB
Format: PDF, Kindle
Read: 428
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"Recipes for using eggs from farmers' markets, local farms, and your own backyard."


Autor: Michel Roux
Publisher: Hardie Grant Publishing
ISBN: 1787132846
File Size: 59,13 MB
Format: PDF
Read: 2209
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Eggs On Top

Autor: Andrea Slonecker
Publisher: Chronicle Books
ISBN: 145213040X
File Size: 62,78 MB
Format: PDF, Docs
Read: 2635
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This cooking primer covers the classic techniques for preparing the humble egg. From perfectly poached to softly scrambled, each method is clearly conveyed to ensure egg-cellent results. Using her skills as a cooking teacher, Slonecker suggests simple variations such as basting an egg with bacon drippings to add flavor or poaching eggs in wine. After mastering the techniques, the newly skilled can turn to more recipes that feature the egg in wonderful ways. With plenty of extra info on the anatomy of the egg, nutrition, safety issues, grades, and types (duck, quail, goose, and much more), Eggs on Top is the quintessential guide to cooking and enjoying one of the world's perfect ingredients.


Autor: Michael Ruhlman
Publisher: Little, Brown
ISBN: 031625407X
File Size: 75,51 MB
Format: PDF, Mobi
Read: 3499
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In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

Blue Eggs And Yellow Tomatoes

Autor: Jeanne Kelley
Publisher: Running Press Adult
ISBN: 0762446811
File Size: 39,72 MB
Format: PDF, Mobi
Read: 2025
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A visually stunning guide to the emerging kitchen garden culture-combining home-grown ingredients with globally influenced tastes

D Lish Deviled Eggs

Autor: Kathy Casey
Publisher: Andrews McMeel Publishing
ISBN: 1449427502
File Size: 74,15 MB
Format: PDF
Read: 1195
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D'Lish Devilled Eggs both pays homage to the classic devilled egg and dishes up creative, modern takes on tradition. And this isn't just a recipe book, its pages are packed full with everything from how to make superb hard-cooked eggs every time, to filling and garnishing picture-perfect stuffed eggs. With recipe suggestions for tasty parties and seasonal and holiday pairings, D'Lish Devilled Eggs is the ultimate kitchen companion. Full of fabulous tips, from the history of devilled eggs to collecting vintage plateware, this book will definitely "egg you on" to head to the kitchen and "get crackin."

Bakin Without Eggs

Autor: Rosemarie Emro
Publisher: Macmillan
ISBN: 0312206356
File Size: 79,69 MB
Format: PDF, Docs
Read: 1855
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Provides more than one hundred recipes for desserts that use no eggs, including perfect chocolate cupcakes, and gingerbread cookies

Allergy Cooking With Ease

Autor: Nicolette M. Dumke
Publisher: Allergy Adapt, Inc.
ISBN: 1887624104
File Size: 15,43 MB
Format: PDF, Docs
Read: 8682
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Allergy Cooking With Ease (Revised Edition) - This classic all-purpose allergy cookbook was out of print and now is making a comeback in a revised edition. It includes all the old favorite recipes of the first edition plus many new recipes and new foods. With over 300 recipes for baked goods, main dishes (even comfort foods), soups, salads, vegetables, ethnic dishes, desserts (lots of cookies), and more, it will help you make living with your food allergies easy and put some fun back into your diet. Informational sections of the book are also totally updated, including the extensive "Sources" section.

Lucky Peach All About Eggs

Autor: Rachel Khong
Publisher: Clarkson Potter
ISBN: 0804187762
File Size: 75,36 MB
Format: PDF, ePub, Docs
Read: 7917
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A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé. From the Hardcover edition.

Cured Meat Smoked Fish Pickled Eggs

Autor: Karen Solomon
Publisher: Storey Publishing
ISBN: 1612129048
File Size: 17,34 MB
Format: PDF, ePub
Read: 3366
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Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!). This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.