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Michael Ruhlman 

When: Wed., April 9, 7:30 p.m. 2014
Michael Ruhlman is one of the most reliable voices on the culinary scene; his cookbooks combine a thorough understanding of food science with a chef's flair for innovation. His new book, Egg: A Culinary Exploration of the World's Most Versatile Ingredient, is an ingenious exploration of the egg's many uses: Poach it, fry it, or shirr it; use it as a binding agent or to give texture to desserts; bake it into a quiche, or into brioche for a distinctly textured bread. Taken together, recipes in Egg are thematically unified yet surprisingly varied. ALISON HALLETT

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