It has been said that the 100 pleats in a chef’s toque represent all the ways to cook an egg. A marvel of nature, the humble egg performs a dizzying number of functions in the kitchen, from emulsifying a mayonnaise to enriching pasta, from making a crust adhere to a cutlet to supporting the airy texture of
meringue, from binding meatballs to producing the miracle that is pate pâté à choux as well as cakes, quiches, eggnog, and much, much more.
In his new book, EGG: A Culinary Exploration of the World’s Most Versatile Ingredient bestselling food writer, culinary visionary and Cleveland native Michael Ruhlman explains, “The egg, as an individual food item, is excellent. As an ingredient the egg is also, to the chef, an emblem and test of a cook’s skill. . . . The egg is a lens through which to view the entire craft of cooking. By working our way through the egg, we become powerful cooks.” The question isn’t whether the chicken or the egg came first; it’s how anything could be accomplished in the kitchen without the magic of the everyday egg.
Books will be available for purchase and signing, Reservations appreciated at www.cuyahogalibrary.org
This event will fill up so don’t delay!