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.)
From the Publisher
"A naturally curious and intelligent cook, Michael has amassed a vast amount of culinary knowledge through his many years being around and writing about food. In his newest book Ruhlman's Twenty he has distilled everything down to the most essential 20 techniques that will help build solid skills and a positive outlook in the kitchen. It is a great resource."
-Thomas Keller, chef/owner of The French Laundry
James Beard Foundation 2012 Book Awards winner, General Cooking category
International Association of Culinary Professionals' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical category"
There is something smart, useful and important to learn from each remarkable chapter of Ruhlman's Twenty. Whether you've cooked all your life or you've just come into the kitchen, you're bound to be changed by this book."
-Dorie Greenspan, author of Around My French Table"
I'm not sure if Michael Ruhlman is a great writer who cooks or a great cook who writes, but either way he always manages to make my favorite thing: good sense. With Ruhlman's Twenty he makes sense of just about anything and everything that can happen in a kitchen by boiling it all down to twenty elemental concepts, stunningly presented in concise and useful clarity."
-Alton Brown, host of Good Eats and author of I'm Just Here for the Food