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Wednesday, April 30, 2014


Earlier image of Chef Michael Ruhlman
THANK YOU, NPR—Adding wow to the common egg is what NPR’s “The Salt” column is all about as it reports on Michael and Donna Turner Ruhlman’s egg-citing new book.

Michael is the 2012 James Beard Foundation Award winning chef.
The book is more eggy than edgy is simply called: “Egg, A Culinary Exploration of the World’s Most Versatile Ingredient.”

Chef Ruhlman points out “...We don't treat our eggs very well.” He adds, “take scrambled eggs. It's one of the most overcooked dishes in America...we kill our eggs with heat."

For NPR’s article, complete with two recipes from the book click the following:

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