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

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Product Details

Price
$40.00
Publisher
Chronicle Books
Publish Date
Pages
368
Dimensions
8.1 X 9.9 X 1.4 inches | 3.9 pounds
Language
English
Type
Hardcover
EAN/UPC
9780811876438
BISAC Categories:

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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.

Reviews

International Association of Culinary Professionals' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical category
James Beard Foundation 2012 Book Awards winner, General Cooking 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
"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