1pm | The Fearrington House
Join us for a Cooks & Books luncheon prepared by Chef Colin Bedford at The Fearrington House featuring Michael Ruhlman’s newest cookbook EGG: A Culinary Exploration of the World’s Most Versatile Ingredient!
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 an emulsifier in a mayonnaise to enriching pasta, from adhering a crust onto a cutlet to supporting the airy texture of meringue, from binding meatballs to making the miracle that is pate a choux as well as cakes, quiches, and even eggnog and much, much more.
In Michael Ruhlman’s new book, EGG: A Culinary Exploration of the World’s Most Versatile Ingredient the bestselling food writer and culinary visionary 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.
Curried Egg Salad with Coconut Cappuccino
Pork Ramen with Sous-vide Egg and Scallions
“Surf & Turf”
Seafood Roulade and cured Bacon “Carbonara” with Truffle
Chocolate Mocha Cake with caramel & Honeycomb Semifreddo
Michael Ruhlman started writing about the lives of chefs twenty years ago, and he soon became interested in training as a chef himself. His innovative and successful food reference books include Ratio, The Elements of Cooking, and Charcuterie and he co-wrote The French Laundry Cookbook and Ad hoc at Home with Thomas Keller. Ruhlman has appeared on food television shows numerous times, notably as a judge on Iron Chef America and as a featured guest on Anthony Bourdain’s No Reservations. He lives in Cleveland with his wife, Donna Turner Ruhlman, the photographer for many of his books.
“The chart alone is genius.” —Michael Symon, chef, author, and co-host of The Chew
Price is $75, includes cookbook, lunch, service fee and tax.
About Cooks & Books
This series was founded with a premise that there’s no better way to explore a new cookbook than by talking with the author, and sampling and delving into those dishes with seriously fun and delicious discussion. It is a collaboration between Fearrington’s Executive Chef Colin Bedford and Keebe Fitch of McIntyre’s Books, one of the South’s most celebrated independent bookstores, with an amazing cookbook selection. Learn more about the series here.