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Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook By Michael Ruhlman Donna Turner Ruhlman,

  • Title: Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook
  • Author: Michael Ruhlman Donna Turner Ruhlman
  • ISBN: 9780811876438
  • Page: 177
  • Format: Hardcover
  • 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 everRare 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 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.
    Ruhlman s Twenty The Ideas and Techniques that Will Make You a Better Cook 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 de

    One thought on “Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook”

    1. I don t know if I can describe how much I loved this book What a superb accomplishment.The blurb describes Twenty as a cookbook, which is sort of true It does have recipes, and it is about how to cook, but I think that description is a terrible disservice to it I wouldn t like to have to describe it in one sentence, but if I had to, I would say that it s not so much about how to cook as it is about how to cook better The basic structure of the book, as you re probably already aware, is a set of [...]

    2. I actually can t say enough good things about this book You know how when you have an acquaintance who s a total pain in the butt about all the great, amazing things they know how to do in the kitchen Let s assume that this acquaintance of yours actually does know how to cook Often, if they re a total blowhard, it s hard to listen to the tips they re throwing out, because they ve made themselves sort of unbearable through their arrogance No, I don t know anybody like that Why do you ask The reas [...]

    3. Sit down and read this book rather than just look at the recipes Recommended by Alton Brown on his podcast, Ruhlman presents 20 techniques for cooking as a cook s manifesto I love the theory behind this book and love how both Ruhlman and Brown think of cooking as a science and want home cooks to understand it too This book does a great job of building that knowledge base.

    4. I checked this out from the library, after reading I ve decided I need to own it This is the best book I ve ever read about the basics of cooking techniques He lists twenty of them, thus the title First technique Think, think ahead and prep I ve always said cooking is 80% prep work and here he is telling how important mise en place is or prep, as I call it in English and how to do it He explains the difference between similar techniques and how to choose using one over another and gives really u [...]

    5. this won a james beard award 2011i will give the 20 ruhlman so clearly writes about, and it won t spoil a thing if you see them here and still get the book, as it is a fun, fact filled, foodie foundational type of book thinksaltwateronionacideggbutterdoughbattersugarsaucevinaigrettesoupsauteroast braisepoachgrillfrychillwould have gotten 5stars if it d had pictures the pictures it DOES have are great, clear and helpful recipes are clear, times are spelled out, and seem delicious ok, here is a s [...]

    6. Just Finished Reading Ruhlman s Twenty The Ideas and Techniques that Will Make You a Better Cook by Michael Ruhlman.This was definitely a technique book that just happened to include recipes to fully showcase the 20 different topics highlighted Some topics were very basic, such as Salt I try to avoid using a lot of salt but have lately realized how much a little bit can go a long way to making flavors pop This helped to explain why.Other topics were explanations of cooking methods such as roast [...]

    7. If you are trying to learn how to cook, or how to cook better, the basic descriptions, step by step photographs, and supporting recipes in this book will help you on both counts I have friends who claim they can t boil water who I m convinced will be able to cook consistently well if they were to read this book cover to cover and then try to make several recipes in each section The info at the back matches up with what I ve provided to people who are interested in what they need to purchase to b [...]

    8. I read this cookbook cover to cover And I cooked some of the recipes along the way What sets this book apart is how he illustrates key ideas and techniques with recipes, rather than the other way around He is also a wordsmith Sometimes his language about food borders on the over sensual, but his enthusiasm about food was so earnest and helpful it didn t bother me as much.It was a library book, but it will be purchased for the shelf it was that good.

    9. I laugh at the reviewer who said Michael Ruhlman is out of touch by having his second point of twenty be about salt Thomas Heller says seasoning is the most important, and he is right This a great book for those in search of a reason for everything In cooking it comes down to thinking and seasoning and knowing what might happen Michael Ruhlman has been on an adventure through food that I have followed for years This is a great addition to his works.

    10. This is like going to cooking school, except at home and at your own pace Much of what he writes about, Nik and I have figured out in bits and pieces over the past few years I still learned a TON about cooking though and this helped me feel much confident in the kitchen Highly recommended to anyone who likes to cook or wants to become a better cook

    11. I like to consider myself an accomplished home cook, but this book still broke down some basic techniques in specific ways I had never thought of The explanation of techniques will teach you the variables you need to understand and explore to truly master cooking The recipes involved sound pretty good as well I expect to try the butter poaching technique very soon

    12. This book helps you understand some of the basic ingredients and techniques I cultured some cream, then made butter with it I never knew that you could do that I learned to salt my meat ahead of time It doesn t dry it out I made the best roast ever seasoned just with salt 24 hours ahead and slow roasted.

    13. A basic cookbook combining fundamental techniques, some gastronomic science, and some exemplary recipes, Ruhlman s 20 is a different kind of cookbook in that it s not about a theme, or an ingredient, or a style It s about how to think about cooking, with an emphasis on think Over and over again, Ruhlman emphasizes that we should see cooking as a process, not simply as a list of ingredients and the steps of combining them I liked Ruhlman s book Ratio which was helpful in getting me to do some bak [...]

    14. Whenever I meet an author, I get excited to read his or her book and this cookbook is no exception I purchased this at the Point Street Reading Series in Providence, RI in December after listening to his very engaging talk Prior to that event I had never heard of Ruhlman but I went on to listen to his The Making of a Chef, which is really great despite not being enad of the reader This is a beautiful book and I have thoroughly enjoyed the time I spent with it

    15. I loved Michael s first two books This one was disappointing At the end of each chapter I found myself thinking That s it Would have liked info on how to put the techniques into practice Just listing them won t help me apply them.

    16. Instead of a collection of recipes, the book is organized around key ingredients e.g salt, acidity, onion, sugar and techniques and helps you understand the specific roles they have in recipes the effect of salt because of its interaction on water,

    17. Great talk through basic restaurant techniques and how they differ from home cooks cooking, plus some interesting recipes

    18. Fascinating, very well written food science cook book that encompasses very succinct ingredients and techniques The basics for any interested home cook.Great writing style.

    19. Bringing the techniques of a chef to your kitchen I like this idea, and also the idea that simple concepts, once mastered, can be applied to all cooking, no matter the recipe That is how to be a master Yet this book intimidates me I really, really liked the first part, Think Its ideas could apply to, say, an art studio as well There is also something very philosophical about envisioning an entire process before doing it Because all the variables in cooking can never be accounted for, whether you [...]

    20. Five Stars Without any doubt this book is one of the bests Lots of very different techniques and recipes Great reference book.

    21. I decided to wait until I d made several things from this book before I reviewed it Currently I ve made lemon confit though it ll be 10 weeks before I can use it , pizza dough, bacon and egg pizza, roasted shallots, and coq au vin.The pizza was brilliant, even though I managed to overcook it a bit at all possible stages I am hankering to make it again Both the pizza itself and the crust are dead easy, and taste wonderful The crust is crisp, but not at all like a cracker I have some in the fridge [...]

    22. I love to eat and cook, and as a result, love to look at cookbooks so when I read the premise of Michael Ruhlman s book, Ruhlman s Twenty The Ideas and Techniques That Will Make You a Better Cook, I was immediately interested Unfortunately, I was completely disappointed by page 16, the start of Chapter 2 which is titled SALT Your Most Important Tool Michael Ruhlman and his publisher Chronicle Books should be ashamed of themselves for this book which just promotes salt, butter and cream I am not [...]

    23. Unfortunately I got this in the Kindle version I don t like reading cooking books recipes on Kindle but the Kindle version was about 3 and the print version was 27 so I went for the low price.The book is helpful in explaining the use of various techniques and ingredients It s a shame that the recipes were not laid out to further reinforce the explanations Ingredients could have been grouped by their functionality and given the reader a repeated reminder of understanding how cooking works through [...]

    24. I didn t realize that this book was actually a cookbook and not just an instructional manual, and once I realized that I felt it was a bit light on the instruction and a bit heavy on the cookbook The information presented in each section was useful, but not quite as comprehensive as I might have wished Probably people with different levels of cooking skills will take different things from it, but for myself, as a fairly knowledgeable home cook, I found it mostly to contain reminders about things [...]

    25. This is a great resource for someone that loves to cook, but only if they have no allergies My issue with it is Ruhlman s repeated insistence that certain ingredients are so important to the culinary arts that a kitchen is handicapped by the lack of them It s something that was very off putting for me, leaving me feeling like I was better off not cooking and that feeling alone docks a star for me The general tone of the book, however, was open and friendly, with visual step by steps, and easy to [...]

    26. Best cooking book I ve read The book goes beyond simply listing recipes and goes into the hows and whys of cooking Each chapter is based off a different technique, with a description of it, then several recipes to highlight the technique Ruhlman has an easy and engaging writing style and explains why what he s writing is important, and how it will help you improve in the kitchen Then there s the recipes I haven t had the chance to make as many as I d like, but the few I have tried out have been [...]

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