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Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook
     

Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook

by Michael Ruhlman
 

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As an award-winning cookbook author, food writer, and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques- roasting.

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Overview

As an award-winning cookbook author, food writer, and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques- roasting.

Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a "dry heat" (and usually high-heat) method of making things irresistibly appetizing."

Of all our cooking terms," Ruhlman writes, "sautéed, grilled, poached, broiled-I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning."

RUHLMAN'S HOW TO ROAST combines practical advice - what tools you need, staple ingredients to have on hand, how to get the most out of your oven - with 20 original and mouthwatering recipes, chosen to showcase a wide range of roasting methods and results, from "The Icon" (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Crème Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.

Editorial Reviews

Publishers Weekly
11/03/2014
The first in a series of technique-based books from the prolific Michael Ruhlman (The Soul of a Chef) focuses on one of the oldest cooking techniques known to mankind. Beginning at the most basic level—know your oven—Ruhlman quickly moves on to the 21 foundational recipes that enable readers to fully understand and appreciate the technique. Opening with the holy trinity of roast recipes (roast chicken, standing rib roast, and the Thanksgiving turkey), Ruhlman clearly and patiently explains each step in detail, accompanied by helpful photographs of key steps such as trussing and serving, before moving on to other impressive meat-based dishes such as leg of lamb, pan-roasted monkfish, and duck fat–roasted potatoes with onion and rosemary. Readers may be disappointed with the slim number of recipes offered, but they’ll leave with a greater understanding of the technique as well as its applicability to dishes other than the expected roast chicken. Ruhlman’s enthusiasm for dishes like the simple spit-roasted leg of lamb is infectious and will likely inspire a trip to the market. A fine start to what promises to be a toothsome and highly informative series. (Nov.)
From the Publisher
"This collection of 25 innovative roasting recipes from award-winning cookbook author Michael Ruhlman covers basics such as whole chicken and rack of lamb, and some savory surprises, including roasted peaches with crème fraîche and mint."—Sacramento Bee

Product Details

ISBN-13:
9780316254106
Publisher:
Little, Brown and Company
Publication date:
10/21/2014
Series:
Ruhlman's How to... Series , #1
Pages:
160
Sales rank:
731,706
Product dimensions:
7.60(w) x 9.70(h) x 0.80(d)

Meet the Author

Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.

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