Picture 1 of 6
Stock photo
Picture 1 of 6
Stock photo
Ruhlman's Twenty : 20 Techniques, 100 Recipes, a Cook's Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techniques Book) by Michael Ruhlman (2011, Hardcover)
H
HonestJack4 (432)
100% positive feedback
Price:
$39.99
+ $5.22 shipping
Returns:
Condition:
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto, Ruhlman, Michael. Condition is Brand New. Shipped with USPS Media Mail.
- Buy It NowRuhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto, Ruhlman, Michael
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
About this product
Product Information
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 sauté Learn how to make a great sauce, batter, dough, soup, vinaigrette, and moreProduct Identifiers
PublisherChronicle Books
ISBN-100811876438
ISBN-139780811876438
eBay Product ID (ePID)102761531
Product Key Features
Book TitleRuhlman's Twenty : 20 Techniques, 100 Recipes, a Cook's Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techniques Book)
Number of Pages368 Pages
LanguageEnglish
Publication Year2011
TopicReference, General
IllustratorYes
GenreCooking
AuthorMichael Ruhlman
FormatHardcover
Dimensions
Item Height1.3 in
Item Weight60.7 Oz
Item Length10.2 in
Item Width8.2 in
Additional Product Features
Intended AudienceTrade
Dewey Edition23
Reviews"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 Table, "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 Table-- -, "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 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, 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, International Association of Culinary Professionals' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical category -- -
Lccn2011-036735
Grade fromCollege Freshman
Photographed byRuhlman, Donna Turner
Dewey Decimal641.5
Grade toCollege Graduate Student
Lc Classification NumberTx651
All listings for this product
Ratings and Reviews
Most relevant reviews
- Aug 28, 2023
If you can’t go to culinary school, read this instead
After checking this book out from interlibrary loan and wanting to keep it after 6 weeks, I went ahead and bought my own copy. I like reading one section at a time then going back to try the recipes.Verified purchase: YesCondition: Pre-owned
- Mar 18, 2020
Odd title but clever and totally appropriate given the content
Great format and content.Verified purchase: YesCondition: New
- Oct 20, 2020
Thank you!
Every chef or home cook should have this book!Verified purchase: YesCondition: Pre-owned
- Jul 04, 2016
If I could only own one technique book, this would be it!
Verified purchase: YesCondition: Pre-owned
- Dec 22, 2020
good read
good factsVerified purchase: YesCondition: Pre-owned
- May 07, 2020
Appropriate
Well written with excellent information on handling different foods.Verified purchase: YesCondition: Pre-owned
