Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto

by Michael Ruhlman

Other authorsDonna Turner Ruhlman (Photographer)
Hardcover, 2011

Status

Call number

Reference - Technique -- RUH

Call number

Reference - Technique -- RUH

Tags

Reference--Technique

Publication

Chronicle Books (2011), Hardcover, 368 pages

Description

Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.

Language

English

Physical description

368 p.; 9.9 inches

Similar in this library

CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
Ratio: The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman
The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking by Madeleine Kamman
Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes by Harold McGee
Ad Hoc at Home by Thomas Keller
34 more
The Food52 Cookbook: 140 Winning Recipes from Exceptional Home Cooks by Amanda Hesser
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
The James Beard Cookbook by James A. Beard
Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore
James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking, 2) by James Beard
Essential Pepin: More Than 700 All-Time Favorites from My Life in Food by Jacques Pepin
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page
The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby
The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser
Egg: A Culinary Exploration of the World's Most Versatile Ingredient by Michael Ruhlman
The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-alt
Mark Bittman's Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities by Mark Bittman
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher
The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine by Editors at Cook's Illustrated Magazine
Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi
Essentials of Cooking by James Peterson
The All Purpose Joy of Cooking by Irma S. Rombauer
What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks by James Peterson
How To Cook Everything: Simple Recipes for Great Food by Mark Bittman
How to Cook Everything: The Basics by Mark Bittman
Sauces: Classical and Contemporary Sauce Making by James Peterson
Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan
Modernist Cuisine: The Art and Science of Cooking by Nathan Myhrvold
Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook by Michael Ruhlman
Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes by James Peterson
The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook by Deb Perelman
One Big Table: 600 recipes from the nation's best home cooks, farmers, fishermen, pit-masters, and chefs by Molly O'Neill
Momofuku by David Chang
The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers
Flour: Spectacular Recipes from Boston's Flour Bakery Cafe by Joanne Chang
All About Braising: The Art of Uncomplicated Cooking by Molly Stevens
Bar Tartine: Techniques & Recipes by Cortney Burns
Ottolenghi: The Cookbook by Yotam Ottolenghi
Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

More

Amazon.comLibraryThing
Page: 0.0855 seconds