Photo by Donna

Photo by Donna

Little, Brown, my esteemed publisher, has set up a page for pre-ordering my new book, Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.

As a bonus for pre-ordering, they’re offering a free signed flowchart, which is a visual display of the entire book on a four-and-a-half-foot piece of paper (the cover gives you something of an idea of the chart, though only an idea). Donna wrote out the original flowchart by hand, five feet of parchment paper, which served as the book proposal.

We’re all excited about this new book, which is officially published first thing in April.

egg book cover

13 Wonderful responses to “Egg Pre-Order Available Now”

  • dan

    man, this type of titles will always remind me of “rochelle, rochelle: a young woman’s journey from Milan to Minsk”

  • May

    What an elegant display for an egg! But, maybe I’m being daft, but, no scrambled?

  • John

    Done, now we will hopefully have more ideas for the 30 or so eggs we get each week from my daughters Chickens!

  • Victoria

    I love eggs and have never been disappointed in a book written by you so I have pre-ordered it from Amazon going through the Little Brown page, which worked very well and is a GREAT idea! I don’t know what I ever did without your spoon to poach eggs, and I have been using the tasting spoons to skim off foam when I clarify a pound of butter, which I have been doing weekly so I can use it for sautéing. The “dip” in those spoons make it the perfect tool for that job. Once again, Ruhlman rules (the devil made me do it).

  • Brian

    It’s been a good week for me this week. First your bad ass spoon arrives on Monday and I immediately am able to make great looking poached eggs. I am so happy that I immediately sit down and pre-order “Egg” from Amazon. Then I come home today and see this great bonus offer. Thanks for offering the chart, I imagine it will look great next to my Ratio chart.

    • Victoria

      I LOVE that spoon; I even use it when I’m frying eggs that aren’t truly farm fresh. It stops them from “spreading” all over the pan. I think that spoon and MR’s new book will be 2014 Christmas presents for a lot of my friends and family. I poach eggs in a sauté pan. Do you use a deeper pot?

      • Brian

        I’ve done both a saucepan and my saute pan and I think I prefer the saute pan. They seem to look better than from the saucepan.

  • Chris

    Pre-ordered! One of my favorite foods for a number of reasons. Looking forward to it.

  • Venus

    Heya just wanted to give you a brief heads up and let you know a few of the pictures aren’t
    loading properly. I’m not sure why but I think its a linking issue.
    I’ve tried it in two different browsers and both show the same outcome.