Classic French Quiche with Spinach and Leeks
By Lisa is Cooking on April 29, 2014
In his latest book, Michael Ruhlman has taken a very practical approach to defining all the ways in which the glorious egg can be used. He started with a flowchart. The book is Egg: A Culinary Exploration of the World's Most Versatile Ingredient, and I received a review copy. . . .
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