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Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto Kindle Edition
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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
- LanguageEnglish
- PublisherChronicle Books LLC
- Publication date21 Oct. 2011
- Reading age18 years and up
- File size19335 KB
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Product description
Review
-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
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
"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
About the Author
Product details
- ASIN : B0064BXCEK
- Publisher : Chronicle Books LLC; Illustrated edition (21 Oct. 2011)
- Language : English
- File size : 19335 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Enabled
- Print length : 721 pages
- Best Sellers Rank: 643,192 in Kindle Store (See Top 100 in Kindle Store)
- Customer reviews:
About the author
Michael Ruhlman is the author or co-author of more than 25 books—non-fiction, fiction, and memoir—the majority of which are on food and cooking, including the bestselling "The Soul of a Chef," "The French Laundry Cookbook" with Thomas Keller, "Charcuterie" with Brian Polcyn, "Ruhlman's Twenty," which won both James Beard and IACP awards, and most recently, "Grocery: The Buying and Selling of Food in America." He lives in New York City.
Customer reviews
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Learn more how customers reviews work on AmazonCustomers say
Customers find the book provides useful recipes and insights into cooking. They find it interesting and helpful for learning about cooking techniques. The high-quality recipes are described as like eating at a fantastic restaurant.
AI-generated from the text of customer reviews
Customers find the recipes in the book useful and good for cooking. They appreciate the clear explanations of basic techniques and the high-quality recipes. The book serves as both a recipe book and a cooking course, helping readers understand cooking better.
"...The author clearly explains why processes are carried out (and why recipes fail if they are not carried out in certain ways)...." Read more
"...Fully colour photos and recipes for each section really help you understand what the book is teaching you...." Read more
"...I understand cooking so much better. The recipes are of a very high quality- like eating at a fantastic restaurant...." Read more
"Clear explanations for basic techniques. Workable recipes using those techniques. A good read if you are interested in cooking." Read more
Customers find the book interesting and useful. They say it provides great insight into often overlooked areas of cooking. The information is sensible and the explanations are clear.
"...Lots of sensible information and explanations. It will take time to absorb all details in this book, but well worth the effort." Read more
"Incredibly interesting book that gives great insight to often overlooked areas of cooking...." Read more
"Interesting and useful..." Read more
Top reviews from United Kingdom
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- Reviewed in the United Kingdom on 5 May 2016I just wish I'd had this book years ago. Just the explanation on cooking onions is brilliant! The author clearly explains why processes are carried out (and why recipes fail if they are not carried out in certain ways). I made a ragu after reading this using my usual recipe and the difference was amazing. The author is American and very occasionally you would need to translate what he's saying into British English terms, but its worth it. Very highly recommended.
- Reviewed in the United Kingdom on 2 May 2016An amazing book. I having been cooking for years and now I am starting to understand how to improve my skills and technical knowledge. I always considered myself a competent cook but this book can help me become a "good" cook. Lots of sensible information and explanations. It will take time to absorb all details in this book, but well worth the effort.
- Reviewed in the United Kingdom on 27 May 2016Incredibly interesting book that gives great insight to often overlooked areas of cooking. Fully colour photos and recipes for each section really help you understand what the book is teaching you. I never knew an onion and water was so important! It has made me think differently about how I cook and what ingredients and techniques I use.
- Reviewed in the United Kingdom on 3 January 2014Not a cookbook in the sense that it is all recipes; there are recipes dotted throughout but the main thrust of the book is to get you to think about the building blocks of dishes in a new way. Totally changed the way I looked at cooking. Can't recommend it enough.
- Reviewed in the United Kingdom on 16 February 2014This is the best cookbook I have ever used. I understand cooking so much better. The recipes are of a very high quality- like eating at a fantastic restaurant. I now have purchased 4 copies for me and as gifts.
- Reviewed in the United Kingdom on 18 November 2015Clear explanations for basic techniques. Workable recipes using those techniques. A good read if you are interested in cooking.
- Reviewed in the United Kingdom on 26 April 2016If you cook, you should get this. Part recipe book, part cooking course.
- Reviewed in the United Kingdom on 7 January 2022Has fundamentally changed the way I think about cooking.
Top reviews from other countries
- melk1999Reviewed in Canada on 14 July 2016
5.0 out of 5 stars Very good
This is a great book. The tip about melting butter in the Butter chapter more than paid for the price of this book! Some really great cooking tips that I now use over and over again. Recommend.
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ladybird53Reviewed in France on 11 September 2015
5.0 out of 5 stars Je dois un exemplaire dédicacé et pensé à ma fille devrait avoir un aussi
chaque nouvelle cuisinière devrait avoir ce livre. il va élever leur technique et leur apprendre à penser comment fonctionne cuisson.
Vous aurez rarement besoin de recettes lorsque vous comprenez enfin la philosophie de Ruhlman
- CissaReviewed in the United States on 6 February 2013
5.0 out of 5 stars Excellent info and recipes
I decided to wait until I'd made several things from this book before I reviewed it. Currently I've made lemon confit (though it'll be 10 weeks before I can use it!), pizza dough, bacon-and-egg pizza, roasted shallots, and coq au vin.
The pizza was brilliant, even though I managed to overcook it a bit at all possible stages. I am hankering to make it again. Both the pizza itself and the crust are dead easy, and taste wonderful! The crust is crisp, but not at all like a cracker; I have some in the fridge to make tomorrow, because as written, it only takes 3 hours- that's great! but doesn't leave time for the dough to ferment. It'll be interesting to taste how it is after fermenting for a couple of days in the fridge. For the pizza as a whole, the balance of cheese, bacon, and eggs is just perfect and very crave-able.
The lemon confit was really easy to make, too. I can't use it yet because it requires 3 months curing, but it worked well. I've done 2 jars: one is conventional lemons, and the other is Meyer lemons. The recipe calls for 2 pounds of salt and one of sugar for 5 lemons; that seems excessive, since mine are going well with 9-10 lemons and 3/8ths the amount of sugar, salt and water.
The roasted shallots are like candy; I could eat them all day, but heroically refrained because I need some for the coq au vin, which we just ate and which is rich and flavorful and amazing. It did take me closer to 2 hours than 1 hour to make it, but it's so worth it; it's the best coq au vin I've ever made.
But- I didn't buy this just for the recipes. I really love Ruhlman's thoughtful approach to cooking, and the text parts are what I am valuing as I'm reading this. It is not a book of recipes; it's a considered approach about HOW to cook. If you like Cook's Illustrated, Ruhlman is definitely someone to read.
My only quibble: more and more, ambitious cookbooks seem to be vying for coffee-table-book status: they are getting huge and heavy and unwieldy. This makes them harder to read- and this one needs to be read- and harder to cook from. I do not care for this trend.
Still- I'm about a third of the way through reading it (albeit with difficulty), and have learned a lot from the text- and the recipes I've tried have been spot-on, and I want to make them all again soon.
Edited to add: This book is a game-changer. I have been a really competent and skillful home cook for years now. These recipes rev it up at least an order of magnitude. While most restaurants cannot out-cook me at my previous level- I really doubt that much of ANYONE could outcook these. Totally BRILLIANT.
Another addition: I have just made the French onion soup. WOW. It is delicious and brilliant, though i wish he'd warned me that caramelizing 8+ pounds of onions would take not just "hours" but 10 or so hours! It's very worth it, though; I adore caramelized onions, and this soup emphasizes them. I do recommend adding the optional wine vinegar at the end; the brightness accents the sweetness of the onions.
I look forward to trying more recipes from this! Both the recipes and the text are making me a more thoughtful and knowlegable cook.
Addendum: Several months after writing this, it has become one of my favorite cookbooks. The pizza with bacon and eggs is one of my favorite recipes ever- and the pizza crust is excellent for a basic NY-style pizza as well (Ruhlman also has an excellent simple tomato sauce that works great for this, as well as for a simple pasta).
My husband and I just enjoyed the simple Coq au Vin for probably the third time- it's pretty easy, and tastes gorgeous. The sauteed mushrooms are simple but utterly perfect. I've only made a smattering of the recipes, but every single one of them has been perfect! and the text is thoughtful and helpful when one wants to understand coking, and not just follow recipes.
This is the only book that i bought not only in dead-tree, but also for my Kindle-and I don't regret that redundancy.
VERY recommended for a thoughtful or ambitious cook.
- AzaleaReviewed in Germany on 5 January 2014
4.0 out of 5 stars love the approach, but beg to differ here and there
I love the simple approach, the way of developing intuitive skill from the basics up. The book gets only four stars for a possibly petty reason: i disagree on the approaches to fat and salt. Living in Europe and China, I have never used kosher salt in my life and am very wary of sea salt because of all the crap floating in our oceans. Fossile salt from a mine is probably cleaner, even with both anti-caking additives AND iodine in it. I also salt very sparingly, anyway, but am happy with the results most of the time. But will try advance salting for some meats in the future. On the other hand, my local organic whole chicken goes into that hot oven with no seasoning at all, comes out juicy and perfect, and even my salt-loving husband finds no fault.
On fat, the approach seems a bit wasteful: in several recipes, we are instructed to sear a meat in plenty of oil, discard that oil, wipe the pot, and use fresh oil to fry onions or whatever. Why not use a little less oil for searing and follow the "stock" principle? I mean, after searing the meat, leave the fat with the aroma the meat imparted in there, continue with the veggies as planned, and keep that bit of meat goodness? Yes, the whole thing may be a bit higher in calories, but probably tastes as good if not better. We just should not garnish it with crème double afterward, and maybe use less butter in other dishes if we really need to compensate.
On mise en place, mine (home cooking, of course!) works a bit differently: i know where everything is and grab it as needed, then put it back into its drawer right away. No extra fuss assembling everything on the counter before i start. And fewer ramekins to clean. I get a pretty good continuous rhythm that way, flexible enough for variations as they pop up.
I also don't digest onions very well, so in my canon garlic (of course crushed with the side of a cleaver!) would replace onions much of the time.
On overheated oil in asian stir-frying: i have seen chinese chefs deliberately toss a ladle of water in to a ragingly hot wok, continue stirring in the flames, and then serve the whole thing with a flourish- burnt oil flavor and all. How healthy that is may be another story, but in some chinese dishes in some regions it seems to be the done thing. Also, THAT batch will be disinfected thoroughly. Important to know when the plate may or may not have been washed properly. ;-) and chinese restaurant kitchens tend to be covered in black grime, of course, so there goes western home cooking applicability.
On kneading dough: why bother with the food processor? Yes, if you do the whole thing by hand, you will have sticky fingers at the beginning, but at the end your fingers are mostly free of dough, and i wash my hands faster than an appliance. I guess i just don't like dough hooks...
Again, thanks for this thought- provoking book!
- AnijReviewed in the United States on 31 December 2024
5.0 out of 5 stars Thank you for writing this book!
Full of great information for every level of of experience. Until I read this, I didn't even know what I didn't know. I have always wondered how two different cooks can follow the exact same recipe and have the finished dish taste and look so different.