Download Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto, by Michael Ruhlman
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Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto, by Michael Ruhlman
Download Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto, by Michael Ruhlman
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Review
"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"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"There is something smart, useful and important to learn from each remarkable chapter of Ruhlman's Twenty. Whether you've cooked all your life or you've just come into the kitchen, you're bound to be changed by this book."-Dorie Greenspan, author of Around My French TableJames Beard Foundation 2012 Book Awards winner, General Cooking categoryInternational Association of Culinary Professionals' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical category
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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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Product details
Hardcover: 368 pages
Publisher: Chronicle Books; First Edition, First Printing edition (September 14, 2011)
Language: English
ISBN-10: 0811876438
ISBN-13: 978-0811876438
Product Dimensions:
8.5 x 1.5 x 10.2 inches
Shipping Weight: 3.8 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
294 customer reviews
Amazon Best Sellers Rank:
#77,331 in Books (See Top 100 in Books)
great book to have in a collection....lots of easy to understand detail for the peson who wants to go forward with cooking skills.As a former chef, from Madeleine Kammans Modern Gourmet, I appreciate refreshing my understanding of what is going onin the bowl, pan, chopping block, etc...
This book is life-changing. My husband said I'm being hyperbolic by saying that, but it's true. When we got married, he was capable of making instant mashed potatoes (blech), Hamburger Helper (Lord, help us all), and frozen pizza. Fast forward 6-7 years--he ordered this cook book after hearing about it on NPR. I started coming home from my shifts at the hospital to savory soufflés, the most perfect pulled pork, fish tacos with fresh salsa, french onion soup, and on and on. He is a science guy and has enjoyed reading WHY certain cooking methods are used. I'm happy to have good food to eat and to see him explore a new hobby he enjoys so much. We rarely eat out anymore because we always have such good food at home.It really has changed our lives, including both how we eat and how we survive as parents of young children. Sometimes we feed the kids early, then put them to bed so we can have a glass of wine, cook together, and catch up with each other. Ruhlman described near the Bacon Arugula Salad recipe how cooking together strengthens relationships, and I have to agree. I love the nights we stay in and try a new recipe or revisit a favorite one.There are still some recipes that we haven't tried in the book, but others we use weekly or seasonally. Some of them are a little more involved (fried chicken and pan fried pork chops which both require brining), while other things we've picked up from that book are so simple yet so profound. Like how to scramble eggs. It's just a small change or two, but the result is astounding. Roast chicken. Who knew it could be so easy to cook a chicken and then come up with a delicious pan sauce for that chicken? We make it weekly. The coq au vin is "my" recipe that I like making, and while it feels fancy, it's actually quite simple and doesn't create a ton of dishes for me to clean up after. That is a WIN in my book.The ONLY thing I haven't been extremely impressed with are some of the baking recipes. Cakes, cookies, etc. I've only tried a few of the recipes, and while they aren't bad, I prefer to find those types of recipes elsewhere.
This is a book about how cooking works without content overload and with fun recipes that demonstrate what Ruhlman calls a technique. I loved it from the beginning when the first technique taught me far more than I expected. I'm a serious self trained cook. I've been reading complex stuff by Harold McGee and fun books by Alton Brown with stops along the way for Thomas Keller to Julia Child. It took Ruhlman to get me to look at mise en place from a dish's place in preparation to it's arrival at the table. His recipes that illustrate the technique focus on the technique and yield a satisfying dish.I would recommend this to someone starting out and to someone who with years of experience.
I'm not really sure how I ended reading through this book about cooking and the twenty basic techniques but it turned to be a fun time. I'm more a cooking dabbler who has becomes interested in why foods turn out the way they do. This book gave me a way of understanding that. Some of the many positive aspects of the book are:1. Clear explanation of the mindset and preparation to achieve more thoughtful (and tasty) cooking2. An informal style that is clear, precise and interesting. His dropping small asides or anecdotes makes for a personal and friendly tone that almost makes it seem conversational.3. An understandable explanation of the techniques with examples and accompanying recipes with clear descriptions and discussion4. An ongoing encouragement to think about what you're doing and to learn what happens with treating food with different cooking methodsThe twenty techniques (think, salt, water, onion, acid, egg, butter, dough, batter, sugar, sauce, vinaigrette, soup, saute, roast, braise, poach, grill, fry, chill) are each presented in language that pushes your button that says, "interesting... I want to try that."There is an education inside this book for everyone. For people like me, it is more informative than for experienced cooks. Mentioning things from this book to my circle of friends (many very skilled and accomplished in the kitchen) usually brought out interest and apparent learning from it. For me, it is five-star all the way.
This books is excellent. I consider myself an intermediate to advanced cook and I've learned a lot from this book. I wish I had had this book when I started cooking, and I highly recommend it for any beginner (although it's not for the casual beginner, it's for someone who wants to become a proficient home cook). Ruhlman does a great job of explaining why you are doing something (or why not), which is so often missing from recipes. He also helps you understand how you have to adapt the recipe if you are changing something.
This is a great reference for beginners as well as experienced cooks. I will say, beware some of the recipes. I've been making popovers for years but decided to follow his recipe to see if I could better. I followed his instructions exactly and they came out terrible. I got a copy for a friend and she has had no problems with the recipes. The techniques chapters are invaluable.
Seriously. It's way cooler than other cookbooks. Rather than just give you the recipes, each chapter explains a concept of cooking which culminates in a few recipes that demonstrate the idea. The chapter on butter changed my life. I read the whole thing front to back, and still use it as a reference from time to time. I bought another copy for my dad and he really enjoyed it as well.
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