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Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto [Hardcover]

Michael Ruhlman , Donna Turner Ruhlman
4.8 out of 5 stars  See all reviews (5 customer reviews)
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Book Description

Aug. 31 2011
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 .

Frequently Bought Together

Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto + Ratio: The Simple Codes Behind the Craft of Everyday Cooking + The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Price For All Three: CDN$ 59.04

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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.

Inside This Book (Learn More)
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Front Cover | Copyright | Excerpt | Index
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Customer Reviews

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Most helpful customer reviews
3 of 3 people found the following review helpful
4.0 out of 5 stars Ruhlman rules! Dec 19 2011
If you are a cookbook addict, think you have too many cookbooks and are planning to pledge not to buy another cookbook as a New Year resolution... buy this one in a hurry before your resolution kicks in!

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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars Love it !!!! April 21 2012
By Stone
Format:Hardcover|Verified Purchase
This is a great book to teach the fundamentals
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
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1 of 1 people found the following review helpful
5.0 out of 5 stars More Bookish Thoughts... Dec 1 2011
By Reader Writer Runner TOP 50 REVIEWER
I count Michael Ruhlman among the most talented writers on the cookbook scene; his elegant prose provokes thought and informs even the most experienced chef. In his 2010 hit "Ratio," Ruhlman explored the relationships between ingredients and, in his newest "Twenty," he again eschews recipes in favour of culinary education. Each of his 20 chapters explains the fundamentals of either an essential technique (roasting etc) or ingredient (salt, eggs, acid) and provides recipes that employ the chapter's theme.

Ruhlman's structure makes finding recipes difficult but the book's elements tie together so seamlessly that it seems impossible to organize them another way. The pork belly, for example, combines the braising chapter (responsible for the meat's tenderness) with the sugar chapter (responsible for the meat's flavour). With ample step-by-step photographs, a wide variety of culinary topics and uncomplicated but enlightening text, "Twenty" provides a refreshing perspective on the cookbook genre.
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5.0 out of 5 stars Great info! April 4 2013
Format:Kindle Edition|Verified Purchase
Bought this on the recommendation of my daughter, who is a chef. It's great, and I've made several of the recipes, and used several of the techniques already. Love it.
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5.0 out of 5 stars Tired of cookbooks, wanted to learn techniques. Jan. 31 2013
By Stew S
While there are many cookbooks out there I found that there weren't many books on techniques and fundamentals. You could read recipes all day and learn new dishes, sure, but did they really make you better or stronger in the kitchen? I looked and looked and decided to buy 'Ruhlman's Twenty' for the Kindle. You could stare at paintings in a gallery all day or you could sit down with Van Gogh and have him teach you the thought process behind each brushstroke. This is where Ruhlman comes in. I love to cook but do not have the money or time for culinary school, although I really want to take my game to the next level and understand the how and why of food. This book taught me all I wanted to know about fundamentals. Hell, I even baked a two-layer cake with a chocolate glaze and I don't ever really bake anything. This book inspires and teaches and I would recommend it to anyone who wants to be better technically. It is also great for the Kindle, whereas most cookbooks are not because you can and will want to read it cover to cover. It is also the type of book to be re-read and gone back to for your different needs on a weekly basis. Great book, great E-Book, great teacher. Read this, get better, and go make some veal stock!
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