Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto

( 3 )

All Available Formats + Editions

——

$20.79

NOOK Book

——

$20.79

Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook (eBook) Pub. Date: 10/19/2011 Publisher: Chronicle Books LLC
$18.56

$21.78

Hardcover

$18.56

$21.78

Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto Pub. Date: 9/14/2011 Publisher: Chronicle Books LLC

Customers Who Bought This Also Bought

Advertising

Overview

Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills 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, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman s game-changing Twenty.

Winner of the 2012 James Beard Foundation Award for General Cooking

Winner of the 2012 IACP Award in the Food and Beverage Reference/Technical Category

Editorial Reviews

Publishers Weekly

Noted food writer Ruhlman showcases his vast culinary knowledge for both novices and experienced cooks in this in-depth look at the fundamentals of cooking. He explores the most basic of basics that serve as the foundation for all other techniques from using salt, onions, and eggs to sautéing, roasting, and braising. He devotes a chapter to 20 fundamentals and includes recipes and gorgeous full-color photographs that illustrate the technique being utilized. While these techniques may seem obvious, such as the chapter on water, Ruhlman convincingly shows that there’s more involved than simply throwing it in a pan and explains the nuances of direct and indirect cooking, cooling and freezing, and extracting flavor. The dishes he includes are absolutely scrumptious from weekday coq au vin, butter-poached shrimp with grits, and sausage and escarole soup. Additional topics covered include using acid, butter, batter, sugar, and sauce as well as vinaigrettes, soups, and dough. While Ruhlman does explain a bit of the science involved in these techniques, he is far from dry; instead, his writing is engaging and relaxed, and he achieves the perfect balance of science and art. Thorough, clearly explained, and stunningly beautiful, this collection will appeal to cooks of all levels and will find its way to nightstands as well as kitchen shelves. (Oct.)

Product Details

ISBN-13: 9780811876438
Publisher: Chronicle Books LLC
Publication date: 9/14/2011
Pages: 368
Sales rank: 15,063
Product dimensions: 8.30 (w) x 9.90 (h) x 1.40 (d)

Meet the Author

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. He lives in Cleveland Heights, Ohio.

Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.

Customer Reviews

Average Rating 4.5

( 3 )

Rating Distribution

5 Star

(2)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Review Guidelines

Tell the world what you think of this product.

Add Recommendations

Your Name: Create a Pen Name or Leave Anonymously

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

- HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
- Time-sensitive information such as tour dates, signings, lectures, etc.
- Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
- Comments focusing on the author or that may ruin the ending for others
- Phone numbers, addresses, URLs
- Pricing and availability information or alternative ordering information
- Advertisements or commercial solicitation

Reminder:

- By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
- Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
- See Terms of Use for other conditions and disclaimers.

Anaya

Posted November 2, 2011

Great technique book

Same great writing as Ruhlman's other books, but with beautiful photographs by his wife. Good balance between recipes and essays.
Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Anonymous

Posted February 5, 2012

No text was provided for this review.
Anonymous

Posted December 5, 2011

No text was provided for this review.

If you find inappropriate content, please report it to Barnes & Noble