Ruhlman's Twenty

Ruhlman's Twenty

The Ideas and Techniques That Will Make You A Better Cook

Book - 2011
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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.Twenty distills 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, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman s game-changingTwenty.
Publisher: San Francisco : Chronicle Books, 2011
ISBN: 9780811876438
Branch Call Number: 641.5 RUH 2011 23
Characteristics: 367 p. : col. ill

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b
badger_1
May 04, 2016

Grossly overrated, especially for competent cooks. Presented in a complicated fashion for novices.

m
mkehrein
Jul 03, 2013

Not great for folks who are vegetarian/vegan and/or gluten-free.

c
Christina_Arcidy
Feb 28, 2012

Ruhlman's Twenty provides the everyday chef a phenomenal opportunity to take your cooking to the next level, no matter where you fall on the spectrum of expertise. It is easy to understand and the recipes give you multiple hands-on opportunities to put to use what you learn through each of the twenty short chapters. Think of it less as a cookbook (even though the recipes have been great) and more of a chance to increase your cooking skills and ability.

ksoles Dec 01, 2011

I count Michael Ruhlman among the most talented writers on the cookbook scene; his elegant prose provokes thought and informs even the most experienced chef. In his 2010 hit "Ratio," Ruhlman explored the relationships between ingredients and, in his newest "Twenty," he again eschews recipes in favour of culinary education. Each of his 20 chapters explains the fundamentals of either an essential technique (roasting etc) or ingredient (salt, eggs, acid) and provides recipes that employ the chapter's theme.

Ruhlman's structure makes finding recipes difficult but the book's elements tie together so seamlessly that it seems impossible to organize them another way. The pork belly, for example, combines the braising chapter (responsible for the meat's tenderness) with the sugar chapter (responsible for the meat's flavour). With ample step-by-step photographs, a wide variety of culinary topics and uncomplicated but enlightening text, "Twenty" provides a refreshing perspective on the cookbook genre.

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