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Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto Hardcover – September 14, 2011
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-Thomas Keller, chef/owner of The French Laundry
James Beard Foundation 2012 Book Awards winner, General Cooking category
International Association of Culinary Professionals' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical category
"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
"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
Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.
More About the Author
Top Customer Reviews
|Length: 4:07 Mins|
I'm such a huge fan of Ratio I decided to give Twenty a chance. It's a big beautiful cookbook and the first thing I noticed was the pictures! Beautiful, in focus, of the food, and the techniques being described. For example, there is a recipe for candied orange peel, the recipe is on one page, and on the facing page are pictures showing the four stages and how it should look at each stage. For someone like me who prefers visual learning this is amazingly helpful. Making mayo? there are two pages showing the emulsifying steps using a hand whisk or an immersion blender ( a trick I actually found in Ratio, and went from broken mayonnaise to beautiful lush mayo just using his technique and recipe)
At first I felt a little cheated, The first chapter is "thinking" Really? thinking as a technique? But then I read what he had to say. In 30 years of cooking I cannot tell you how many times I've boiled over milk while getting it to boil for a recipe, and never once did it occur to me that I had just changed the liquid ratio by how much I lost in the boil over- and then blamed the recipe for it not turning out right.Read more ›
So it is no surprise that I stayed up late one night to read TWENTY and then immediately started in on the recipes. The book is nothing short of brilliant.
And let me tell you why you should pay attention to my review.
I know the fundamentals of cooking. I went to culinary school and graduated at the top of my class.
And I know recipes. I actually wrote recipes for chefs for 14 years in my work as a restaurant publicist for 14 years. Most chefs, you see, can't write a recipe so I would have to get the ideas from them and then write up the actual process. Once, I got a "recipe" from a rather famous chef that was written on a bevnap. It said, "take veal, make ragu." I had to translate that into something for the NYT. I did, I sent it in, and the Food Editor wrote back to tell me that the recipe "from the chef" was the best recipe he made all year.
So, I have some cooking cred.
And yet, I am learning from TWENTY. A lot.
I am not sure if this is an awesome book for absolute beginners. Though there is enough instruction in there that a smart person who pays attention could, in fact, use this as a 101 book. But I do know it is *essential* for anyone who thinks they are a competent cook and is confident in their kitchen abilities.
Buy it. Now.
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 to make tomorrow, because as written, it only takes 3 hours- that's great! but doesn't leave time for the dough to ferment. It'll be interesting to taste how it is after fermenting for a couple of days in the fridge. For the pizza as a whole, the balance of cheese, bacon, and eggs is just perfect and very crave-able.
The lemon confit was really easy to make, too. I can't use it yet because it requires 3 months curing, but it worked well. I've done 2 jars: one is conventional lemons, and the other is Meyer lemons. The recipe calls for 2 pounds of salt and one of sugar for 5 lemons; that seems excessive, since mine are going well with 9-10 lemons and 3/8ths the amount of sugar, salt and water.
The roasted shallots are like candy; I could eat them all day, but heroically refrained because I need some for the coq au vin, which we just ate and which is rich and flavorful and amazing. It did take me closer to 2 hours than 1 hour to make it, but it's so worth it; it's the best coq au vin I've ever made.
But- I didn't buy this just for the recipes. I really love Ruhlman's thoughtful approach to cooking, and the text parts are what I am valuing as I'm reading this. It is not a book of recipes; it's a considered approach about HOW to cook.Read more ›
Most Recent Customer Reviews
Not only do I have a copy for my self, but I bought 5 more to give as Christmas presents. All of the recipients loved them as much as I do! Read morePublished 1 day ago by Cecelia
I love to cook. Now I know how to step it up it in the kitchen! Great read.Published 6 days ago by Joseph Lamb
Fascinating book, great recipes, insight into the science of cooking. It's very difficult to use in Kindle form. I'd recommend the print version.Published 6 days ago by J. Simon
Not a fan of his cauliflower roast. The best part of roasting cauliflower (pieces) is the roasted and Carmelized pieces. You don't get that when you roast a whole head. Read morePublished 7 days ago by Mrs. C
I love Michael Ruhlman! As an above average home cook, I wanted to kick my skills up a notch. This book is insightful and motivating. Read morePublished 13 days ago by S. Thompson
So far I love this book - I've made the shirted eggs and roast chicken - but note that the Kindle version of the Snickerdoodle recipe is still incorrect! Read morePublished 1 month ago by K. Hopper
If you want to learn the mindset of cooking? Then this is the book for you. Already a "seasoned" cook? Fabulous reminder of what we're here for. Love it!Published 2 months ago by Christine C.
I love this book, I have learned from it! I thought I was pretty good in the kitchen till I sat down with this and realized you can always be taught something new and interesting!Published 2 months ago by Billie Crane