Ruhlman S Twenty

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Ruhlman S Twenty

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Author : Michael Ruhlman
language : en
Publisher: Chronicle Books
Release Date : 2011-10-21

Ruhlman S Twenty written by Michael Ruhlman and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-21 with Cooking categories.

James Beard Award, 2010 winner! — Ruhlman's Twenty — Redefining how we cook Michael Ruhlman cookbook: 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. 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. Learn Michael Ruhlman's twenty key cooking concepts: 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. A game-changing James Beard Award winning cookbook: Ruhlman's Twenty shows you how he does it in over 300 photographs. Cooks of all levels will revel in Michael Ruhlman s game-changing Twenty. If you liked The Food Lab: Better Cooking through Science, you'll love Ruhlman's Twenty

Ruhlman S Twenty

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Author : Michael Ruhlman
language : en
Publisher: Chronicle Books
Release Date : 2011-09-14

Ruhlman S Twenty written by Michael Ruhlman and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-14 with Cooking categories.

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.

Ratio

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Author : Michael Ruhlman
language : en
Publisher: Simon and Schuster
Release Date : 2009-04-07

Ratio written by Michael Ruhlman and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-04-07 with Cooking categories.

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

From Scratch

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Author : Michael Ruhlman
language : en
Publisher: Abrams
Release Date : 2019-10-15

From Scratch written by Michael Ruhlman and has been published by Abrams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with Cooking categories.

From the James Beard Award-winning, New York Times-bestselling author. “Through the recipes for 10 classic meals, he covers how to cook almost anything.” —Ina Garten, the Barefoot Contessa From Scratch looks at ten favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul. “Like a master chef clarifying a murky stock into a crystal-clear consommé, Ruhlman detangles the complex web of technique, myth, and folklore that is cooking . . . The lessons are set up in such a way that you can decide exactly how deep a dive you want to take, though with a guide like Ruhlman at your side, that’s most likely a mouth-first leap straight into the deep end.” —J. Kenji López-Alt, New York Times-bestselling-author of The Wok “He’s like a good friend joining you in the kitchen, and this book will certainly become the home cook’s trusted companion.” —Thomas Keller, chef/proprietor, The French Laundry

Egg

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Author : Michael Ruhlman
language : en
Publisher: Little, Brown
Release Date : 2014-04-08

Egg written by Michael Ruhlman and has been published by Little, Brown this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-08 with Cooking categories.

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with this book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

The Soul Of A Chef

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Author : Michael Ruhlman
language : en
Publisher: Penguin
Release Date : 2001-08-01

The Soul Of A Chef written by Michael Ruhlman and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-08-01 with Cooking categories.

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

The Elements Of Cooking

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Author : Michael Ruhlman
language : en
Publisher: Simon and Schuster
Release Date : 2007-11-06

The Elements Of Cooking written by Michael Ruhlman and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-06 with Cooking categories.

Notes on cooking: from stock to finesse -- The elements of cooking A to Z.

Ruhlman S How To Roast

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Author : Michael Ruhlman
language : en
Publisher: Little, Brown
Release Date : 2014-10-21

Ruhlman S How To Roast written by Michael Ruhlman and has been published by Little, Brown this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-21 with Cooking categories.

In this first in a new series of books focusing on cooking methods, an award-winning cookbook author, food writer, and online culinary expert 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. Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. "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 Créme Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.

Ruhlman S How To Braise

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Author : Michael Ruhlman
language : en
Publisher: Hachette UK
Release Date : 2015-02-10

Ruhlman S How To Braise written by Michael Ruhlman and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-10 with Cooking categories.

The second in a series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about -- transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul." Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise. As with the other books in this line, practical information about essential tools and staple pantry items will be outlined, along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.

Salumi The Craft Of Italian Dry Curing

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Author : Michael Ruhlman
language : en
Publisher: W. W. Norton & Company
Release Date : 2012-08-27

Salumi The Craft Of Italian Dry Curing written by Michael Ruhlman and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-27 with Cooking categories.

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.