| 000 -LEADER |
|---|
| fixed length control field |
02185nam a2200277Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
CITU |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20220713153506.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190927s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781909342859 |
| 041 ## - LANGUAGE CODE |
|---|
| Language code of text/sound track or separate title |
eng |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.675 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Preferred name for the person |
Ruhlman, Michael, |
| Dates associated with a name |
1963- |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Egg : |
| Remainder of title |
a culinary exploration of the world's most versatile ingredient |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of Publisher |
Jacqui Small |
| 264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
London : |
| Name of publisher, distributor, etc |
Jaqui Small, |
| Date of publication, distribution, etc |
2014 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xix, 235 pages : |
| Other physical details |
color illustrations ; |
| Dimensions |
26 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| Content type code |
txt |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| Media type code |
n |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type term |
volume |
| Carrier type code |
nc |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes index. |
| 505 0# - CONTENTS |
|---|
| Formatted contents note |
Introduction --<br/>Egg/whole/cooked in shell --<br/>Egg/whole/cooked out of shell --<br/>Egg/whole/cooked out of shell/blended --<br/>Egg/as ingredient/the dough-batter continuum --<br/>Egg/separated/the yolk --<br/>Egg/separated/the white --<br/>Egg/separated but used together. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.<br/><br/>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.<br/><br/>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.<br/><br/>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. |
| 526 ## - STUDY PROGRAM INFORMATION NOTE |
|---|
| -- |
600-699 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking (Eggs) |
| 942 ## - ADDED ENTRY ELEMENTS |
|---|
| Item type |
BOOK |
| Source of classification or shelving scheme |
|