Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techni by Ruhlman, Michael

Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techni

A James Beard Award winning cookbook Learn Michael Ruhlman's twenty key cooking concepts for the contemporary home...
¥10,449 JPY
¥10,449 JPY
SKU: 9780811876438
Product Type: Books
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Author: Michael Ruhlman
Format: Hardcover
Language: English
Subtotal: ¥10,449
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Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techni by Ruhlman, Michael

Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techni

¥10,449

Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techni

¥10,449
Author: Michael Ruhlman
Format: Hardcover
Language: English
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 saut
  • Learn how to make a great sauce, batter, dough, soup, vinaigrette, and more


Author: Michael Ruhlman
Publisher: Chronicle Books
Published: 09/14/2011
Pages: 368
Binding Type: Hardcover
Weight: 3.90lbs
Size: 9.90h x 8.10w x 1.40d
ISBN: 9780811876438


Award: IACP Crystal Whisk Award - Winner
Award: James Beard Foundation Book Awards - Winner


Review Citation(s):
Publishers Weekly 09/19/2011

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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