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

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

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Overview

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 sauté
  • Learn how to make a great sauce, batter, dough, soup, vinaigrette, and more

Product Details

ISBN-13: 9780811876438
Publisher: Chronicle Books LLC
Publication date: 09/14/2011
Pages: 368
Sales rank: 244,559
Product dimensions: 8.30(w) x 9.90(h) x 1.40(d)
Age Range: 18 Years

About 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.

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Ruhlman's Twenty 4.4 out of 5 based on 0 ratings. 11 reviews.
joyfulneedles More than 1 year ago
I am enjoying this book a lot. It is written with the idea that the readers knows nothing. It is a lot about the chemistry of cooking in easy to read language. This is a book I have been telling a lot of my friends about.
Anaya More than 1 year ago
Same great writing as Ruhlman's other books, but with beautiful photographs by his wife. Good balance between recipes and essays.
Anonymous More than 1 year ago
Can use as back up to save receipes but not if you want full use for actual cooking that includes diagrams and those coffee table color photo granny
GrandmaLee More than 1 year ago
Love this volume! The recipes are good, complete with key illustrations, but the 'Tips & Techniques' are fantastic. I found his lessons to be absolutely basic and very sophisticated. An essential tool for anyone that really loves to cook more than just follow a recipe. Thank you Mr. Ruhlman.
4fish on LibraryThing More than 1 year ago
Michael Ruhlman would like to make us all better cooks. His latest book, Ruhlman's Twenty, presents 20 ingredients, techniques and ideas to master in pusuit of that goal. To give you an idea of just how basic he gets, the first three chapters are Think, Salt, and Water. His contention is that we tend not to pay attention to these very basic requirements and our cooking suffers because of it, which makes a lot of sense. I tried his method of making chicken stock (from the Water chapter), and I have to say it tastes a lot better than my last effort. The next time I have a lot of onions, I'll be trying his method for caramelized onions, too. I also got some very good tips from the chapter on Acid (think vinegar and lemon juice).It's not going on my wishlist because I think I took away most of what I needed from the library copy I read, but it would be a good basic book for anyone who really wants to improve their skills.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Loved the breakdown and reasoning behind the techniques , but I wouldn't make most of the recipes . I don't want to hunt down ingredients to make most of the recipes and I love to cook/bake.
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