{
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"title": "Egg : a culinary exploration of the world's most versatile ingredient",
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"description": "A unique framework for the book is provided in an illustrated egg flowchart, which starts with the whole egg and branches out to describe its many uses and preparations \u2013 boiled, poached, fried, separated, worked into doughs, and more. Some 100 recipes are grouped by technique, and range from simple to sophisticated, while step-by-step photographs guide the cook through this culinary journey. ",
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"page_count": 256,
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"publication_date_first": "2014-10-08",
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