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Lin Enger: IMG Knowing vs. Knowing

On a hot July evening years ago, my Toyota Tercel overheated on a flat stretch of highway north of Cedar Rapids, Iowa. A steam geyser shot up from... Continue »
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1 Beaverton Cooking and Food- Culinary Reference
1 Burnside Cooking and Food- General

Ruhlman's Twenty


Ruhlman's Twenty Cover

ISBN13: 9780811876438
ISBN10: 0811876438
Condition: Standard
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Only 2 left in stock at $27.50!


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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!
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Lizziemac, September 27, 2011 (view all comments by Lizziemac)
... love getting it down to a science
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Product Details

Ruhlman, Michael
Chronicle Books (CA)
Ruhlman, Donna Turner
Cooking and Food-Miscellaneous Methods
Culinary Arts & Techniques
Publication Date:
Grade Level:
from 13 up to 17
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

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
0 stars - 0 reviews
$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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