The Book of Schmaltz: Love Song to a Forgotten Fat (PagePerfect NOOK Book)by Michael Ruhlman
For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or/b>
The definitive book on schmaltz--a staple in Jewish cuisine and a "thread in a great tapestry," by one of America's most respected culinary writers.
For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient.
THE BOOK OF SCHMALTZ acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Potatoes cooked with schmaltz take on a crispness and satisfying flavor that vegetable oil can't produce. Meats and starches have a depth and complexity that set them apart from the same dishes prepared with olive oil or butter.
What's more, schmaltz provides a unique link to the past that ought to be preserved. "Schmaltz is like a thread that runs through a great tapestry," says Ruhlman's neighbor Lois, whose cooking inspired his own journey into the world of schmaltz. "It's a secret handshake among Jews who love to cook and eat."
- Little, Brown and Company
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- Hachette Digital, Inc.
- NOOK Book
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- 19 MB
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Meet the Author
Michael Ruhlman started writing about the lives of chefs twenty hers ago, and he soon found an interest in becoming a trained cook himself. His innovative and successful food reference books include Ratio, The Elements of Cooking, Ruhlman's Twenty, andCharcuterie. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
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I'm a snacky sort of person. Years back, I had a friend tell me the secret to the best liver pate was schmaltz...I was not familiar. But, it was wonderful! Years later, I saw Michael Ruhlman on an episode of "The Chew" cooking with schmaltz and talking about this book. I had to add it to my collection of cook books. It makes perfect sense; fat is what adds flavor. I'd had kreplach,gnocchi,kugel. Many cultural traditions have some sort of dumpling and flat bread or pancake style dish. But, gribenes are YUMMY!! Enjoying learning a delightful and delectable new (to me!)food fare tradition. Who doesn't like Matzo Ball Soup? (it just got better!). The step-by-step instructions along with the mouth-watering photography will walk you through the world of schmaltz. Enjoy...it's pretty tasty!!