Michael Ruhlman joins us in the bookstore on Tuesday, April 8 at 7:00 p.m. to discuss his new book Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.
Eggs Benedict, Egg Flower Soup, Shirred Eggs Florentine and Seafood Roulade are but a few of the recipes in Michael Ruhlman’s new book Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. In this book, he explains why the egg is essential to the craft of cooking and shares specific techniques that bring out the best in both sweet and savory dishes. Michael Ruhlman’s many books include Ratio, The Elements of Cooking, Ruhlman’s Twenty, The Book of Schmaltz, and many more.
If you are unable to attend an author event you can call us at (206) 624-6600 or email us at firstname.lastname@example.org to request an autographed copy.