| ISBN: | 9780316254076 |
| Publisher: | Little, Brown and Company |
| Published: | 8 April, 2014 |
| Format: | Hardcover Book |
| Editions: |
4 other editions
of this product
|
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 e
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