A James Beard Award winning cookbookLearn Michael Ruhlman's twenty key cooking concepts for the contemporary home kitchen. 20 techniques, 100 recipes, a cook's manifesto: Ruhlman's Twenty distills Michael Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas--from ingredients to processes to attitude--that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook's success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Michael Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts.
- Ruhlman's Twenty shows you how with techniques, tips, and tricks in over 300 photographs
- From the home cook to the professional chef, the book contains essential lessons that will redefine how to cook
- Acclaimed writer and culinary authority Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and with Thomas Keller, The French Laundry Cookbook
- From the basics of how we think about food to lessons on ingredients, processes, and ideas
- Chapters on specific ingredient like salt, onion, egg, sugar, and water
- Go in depth on techniques such as poach, roast, braise, grill, fry, and saut
- Learn how to make a great sauce, batter, dough, soup, vinaigrette, and more
This item is Non-Returnable
- ISBN-13: 9780811876438
- ISBN-10: 0811876438
- Publisher: Chronicle Books
- Publish Date: September 2011
- Dimensions: 9.9 x 8.1 x 1.4 inches
- Shipping Weight: 3.9 pounds
- Page Count: 368
Gourmet gifts galore: Part 1
With the exuberance of zucchini in August, this holiday season’s crop of gorgeous, giftable cookbooks, from both beloved perennials and a few new kids on the culinary block, are starting to arrive. Take your pick!
The Momofuku phenomenon took a sweet turn when founding father David Chang hired Christina Tosi to be pastry chef and dean of desserts. Her playful, creative take on confections fit right in with the signature “in-your-face” flavors favored in the wildly inventive ethos of the Momo-sphere. In Momofuku Milk Bar, Tosi retells the story of desserts in her own unique voice, with her own special cravings as the main characters. The MMB repertoire is built on 10 “mother recipes,” like the traditional “mother sauces” in French cuisine. Her famed Cereal Milk™ becomes the basis of the divine Sweet Corn Cereal Milk™ Ice Cream Pie; Liquid Cheesecake, an homage to the No-Bake Jell-O cheesecake of her youth, is used in a Carrot Layer Cake that will knock your socks off. And on it goes—fabulous fun for foodies with a sweet tooth.
Michael Ruhlman revels in thinking about cooking and in encouraging his readers to, in effect, use their noodles as they cook their noodles. In his lavishly produced new tome, Ruhlman’s Twenty, he describes, with lots of color photos, the 20 fundamental techniques that “all cooks, regardless of their skill or station, need and use,” starting with “Think.” Many of these techniques are also ingredients that serve as cooking tools with multiple uses. And understanding what they can do “is like pumping steroids into your cooking muscles.” The 100 recipes here allow you to flex these amped-up muscles as you turn out superb variations on classic themes, from homey Mac and Cheese with Soubise to Pan-Roasted Cod with Chorizo Vinaigrette.
TOP PICK in COOKBOOKS
The subtitle of The Family Meal: Home Cooking with Ferran Adrià is not an oxymoron. “The world’s best chef” fed the staff of his legendary elBulli real, un-deconstructed food, with nary a wisp of foam. You’ll find simple, deceptively elegant recipes for 31 three-course meals here, presented with Adrià’s peerless attention to detail. I’ve never seen cooking directions like these—each menu is prefaced with an “organizing the menu” timeline, ingredients are listed with quantities for two, six, 20 and 75 servings, then each separate instruction is superimposed over a photograph of what you should be doing. Nothing is left to chance, whether it’s slicing a fresh fish filet, caramelizing pears or blending olive oil into aioli. It’s manna from the maestro for home cooks, both novice and notable.