A James Beard Award winning cookbook Learn 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 If
you liked The Food Lab: Better Cooking through Science, you'll love
the game-changing cookbook, Ruhlman's Twenty. 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 saute Learn how to make a great sauce, batter,
dough, soup, vinaigrette, and more
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