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Ruhlman's Twenty

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Ruhlman's Twenty Cover

ISBN13: 9780811876438
ISBN10: 0811876438
Condition: Standard
All Product Details

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Synopses & Reviews

Publisher Comments:

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-changing Twenty.

Review:

"Noted food writer Ruhlman showcases his vast culinary knowledge for both novices and experienced cooks in this in-depth look at the fundamentals of cooking. He explores the most basic of basics that serve as the foundation for all other techniques from using salt, onions, and eggs to sautéing, roasting, and braising. He devotes a chapter to 20 fundamentals and includes recipes and gorgeous full-color photographs that illustrate the technique being utilized. While these techniques may seem obvious, such as the chapter on water, Ruhlman convincingly shows that there's more involved than simply throwing it in a pan and explains the nuances of direct and indirect cooking, cooling and freezing, and extracting flavor. The dishes he includes are absolutely scrumptious from weekday coq au vin, butter-poached shrimp with grits, and sausage and escarole soup. Additional topics covered include using acid, butter, batter, sugar, and sauce as well as vinaigrettes, soups, and dough. While Ruhlman does explain a bit of the science involved in these techniques, he is far from dry; instead, his writing is engaging and relaxed, and he achieves the perfect balance of science and art. Thorough, clearly explained, and stunningly beautiful, this collection will appeal to cooks of all levels and will find its way to nightstands as well as kitchen shelves." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

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.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

debbie.bora, October 1, 2011 (view all comments by debbie.bora)
ruhlman does it again!
Was this comment helpful? | Yes | No
(0 of 1 readers found this comment helpful)
Lizziemac, September 27, 2011 (view all comments by Lizziemac)
... love getting it down to a science
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View all 2 comments

Product Details

ISBN:
9780811876438
Subtitle:
20 Techniques, 200 Recipes, A Cook's Manifesto
Author:
Ruhlman, Michael
Author:
Ruhlman, Donna Turner
Publisher:
Chronicle Books
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
Culinary Arts & Techniques
Publication Date:
20110914
Binding:
Hardback
Grade Level:
from 13 up to 17
Language:
English
Pages:
368
Dimensions:
10.25 x 8.5 x 1.5 in 3.77 lb
Age Level:
from 18 up to 99

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Related Subjects

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» Children's » Historical Fiction » General
» Cooking and Food » General
» Cooking and Food » Methods » Miscellaneous Methods
» Cooking and Food » Reference and Etiquette » General
» Featured Titles » General

Ruhlman's Twenty Used Hardcover
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$27.50 In Stock
Product details 368 pages Chronicle Books - English 9780811876438 Reviews:
"Publishers Weekly Review" by , "Noted food writer Ruhlman showcases his vast culinary knowledge for both novices and experienced cooks in this in-depth look at the fundamentals of cooking. He explores the most basic of basics that serve as the foundation for all other techniques from using salt, onions, and eggs to sautéing, roasting, and braising. He devotes a chapter to 20 fundamentals and includes recipes and gorgeous full-color photographs that illustrate the technique being utilized. While these techniques may seem obvious, such as the chapter on water, Ruhlman convincingly shows that there's more involved than simply throwing it in a pan and explains the nuances of direct and indirect cooking, cooling and freezing, and extracting flavor. The dishes he includes are absolutely scrumptious from weekday coq au vin, butter-poached shrimp with grits, and sausage and escarole soup. Additional topics covered include using acid, butter, batter, sugar, and sauce as well as vinaigrettes, soups, and dough. While Ruhlman does explain a bit of the science involved in these techniques, he is far from dry; instead, his writing is engaging and relaxed, and he achieves the perfect balance of science and art. Thorough, clearly explained, and stunningly beautiful, this collection will appeal to cooks of all levels and will find its way to nightstands as well as kitchen shelves." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
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