Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto Hardcover – Aug 31 2011
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"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
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.
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Top Customer Reviews
This is a very well written book. It illustrates basic techniques through recipes, highlights the logic behind them and their applicability in your day-to-day cooking.
Sounds boring or too basic? Think again. How many times do we cook without "thinking" just doing automatic gestures out of habit. How often do you start a recipe realizing in the middle that that you are missing a crucial ingredient? This book will help you to slow down, get organized, pause and think, reconsider some of your habits and build up your skills and knowledge.
Overall, a well worth investment for anyone who loves cooking and wish to become better at it.
These are must knows if you want to cook food to it's full potential
not one chapter is a throw away
If you were to buy one book to learn how to cook or to refresh and re vitalize your cooking
make it this book
It was very easy to read and used straight forward language
two thumbs up
Most recent customer reviews
It is great to know the basics of recipes before you modify them into your personal creations.Published 4 months ago by J. W. Terry
Amazing, everything you need to know and more about the basic (and non basic) techniques of cooking!!Published 8 months ago by kayla