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Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Hardcover – February 10, 2015

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Michael Ruhlman (Author)
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Michael Ruhlman (Author)
4.6 out of 5 stars 21 customer reviews
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Product Details

  • Series: Ruhlman's How to... (Book 2)
  • Hardcover: 160 pages
  • Publisher: Little, Brown and Company (February 10, 2015)
  • Language: English
  • ISBN-10: 0316254134
  • ISBN-13: 978-0316254137
  • Product Dimensions: 7.8 x 1 x 10 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (21 customer reviews)
  • Amazon Best Sellers Rank: #194,181 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

4.0 out of 5 starsQuality over quantity
By DarthClem on February 10, 2015
Format: Hardcover Verified Purchase
When I first heard on an Alton Brown podcast that Michael Ruhlman was working on four books, each dedicated to an individual cooking concept, I was very excited. I enjoyed "Egg" quite a bit as a dedicated topic cookbook and was curious to see how Ruhlman would handle his "How to..." series. I'm very happy with "Braise", though not quite 5-star happy. I'll go into more detail on that below...

First the good:
Like "Egg" and "Roast", this is a beautiful book physically. From the cover to the binding to the thick pages, this is a well constructed book. Also like those two books (and "Ruhlman's Twenty" before them), the photography by Donna Turner Ruhlman is nothing short of gorgeous. From the mouth-watering full page pictures of the finished dishes to the step-by-step instructional pictures that accompany many of the recipes, you will likely find your stomach growling as you turn the pages.

Similar to the way "Ruhlman's Twenty" started each chapter with an intro, this book starts with a great primer to the concept of braising, including seasoning, searing and secrets. When the first few pages of a book have me saying "wow, that's good to know!", I take that as a very positive sign. From there Ruhlman dives into the recipes. There are 20 recipes in this book, plus a couple of sides. That may have some people questioning the value of this book -- 20 recipes for $20. That said, I could see myself trying every single one of them. Ruhlman clearly went for quality over quantity.

I also love the layout of the recipes. The ingredients are laid out in the order in which you will use them. The instructions are broken into individual bulletized steps, and the action words for each step are listed in bold.Read more ›
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5.0 out of 5 starsSolid recipes for curious cooks- technique
By Cissa on February 20, 2015
Format: Hardcover Verified Purchase
I am a huge fan of Ruhlman, and have never had one of his recipes or procedures fail. I do a lot of cooking, and this is high praise!

All of the recipes in this book look enticing, but I am especially entranced by the various vegetable braises. Cabbage, fennel, radishes, onions- they all look amazing!

While the basic theory behind braising is constant, this book shows many variations of both flavoring and technique, and I am eager to try a lot of them... especially the vegetables, and the various deep-winter braises during this really long and snowed-in winter.

Very recommended if you are interested in technique, or just want a lot of very solid braising recips!
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5.0 out of 5 starsThe brisket was wonderful! The meat was fork tender and the sauce ...
By K. Marshall on January 17, 2016
Format: Hardcover Verified Purchase
I had wanted his Michael Ruhlman's Charcuterie book for a long time, then finally got it. Several recipes are now go-tos. I got this book, How to Braise, and it sat for a long time for whatever reason. We had friends over for dinner last night and "only" had grass-fed roasts available to cook. We know a rancher and get all our beef from him. His meats are grass fed from start to finish. Sometimes the bigger cuts can be a tad dry. I looked at his Brisket Carbonara recipe and decided to try it. His recipes have detailed instructions, and are written with the soul of someone who understands the importance of food. The brisket was wonderful! The meat was fork tender and the sauce sweet and slightly bitter from the porter braise. The book is set up in such a way that it's easy to go back to while you're cooking to see the next step. These aren't trendy recipes; they're good classic recipes that teach the techniques needed to pull them off to perfection. There's a TON of recipes in that book I want to try RIGHT NOW, except we still have leftover Carbonara!
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5.0 out of 5 starsConcise - not a bad thing
By A. Samtoy on April 7, 2015
Format: Kindle Edition
Great introduction with simple descriptions and good recipes. I know other reviewers wanted more volume in this book, but I think that Ruhlman opted for quality over quantity, with sharp descriptions and definitions, easy to understand tips and a brilliant variety of recipes. His books give you the tools to master the kitchen, and this one is no different. Looking forward to the rest of the series.
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5.0 out of 5 starsCulinary School in all of his books!
By KMcZ on April 23, 2015
Format: Hardcover Verified Purchase
I love cookbooks! I collect cook books because you always learn something new to add to your cooking expertise. Michael Ruhlman's will not disappoint. If his cook books are your first cook books ever, and you can't boil water, you will become a rock star in the kitchen because his recipes are wonderful, instructions concise, simple to to do. Culinary school in all of his books!
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5.0 out of 5 starsRuhlman's best book yet!
By R. Haeckler on July 16, 2015
Format: Hardcover
My favorite book by him to date! He opens the book with the explanation of what braising is, how to use it to bring out the best flavor, texture, and aroma, and different techniques to use; then gets into some specific recipes using different meats. The whole book is geared more toward showing a homemaker the basics for the technique and when/why/how to use it then encouraging the reader to play around with the recipes to tailor them to their own taste.
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5.0 out of 5 starsAnother winner from Michael Ruhlman
By Brian B on January 17, 2016
Format: Kindle Edition Verified Purchase
There are very few authors that I will buy every book they write even without previewing it at the library or bookstore. Michael Ruhlman is one of those authors. You can expect good, technically sound writing with an emphasis on technique and passion. Braise is no different.
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5.0 out of 5 starsuseful guide for the home cook
By mikemac9 on February 26, 2015
Format: Hardcover Verified Purchase
I have several of his other books, including "Ruhlman's Twenty". That book devoted about 3 pages to braising in terms of discussing the process, this book has about 12 pages. So this goes into more depth and gives some tips not found in the previous book. The remainder of the book is devoted to a variety of recipes, beautifully photographed. The recipes are a good starting point, but in this book (and his others) Ruhlman talks about how he really wants people to understand cooking and come up with their own ideas or variations, rather than slavishly following a recipe.

I'm afraid that Ruhlman is sneakily duplicating something along the old Time-Life Way to Cook series and that we'll end up with a shelf-full of these single technique books! Not that it would be a bad thing, because there is something to learn from the two that he has released so far. I just hope there is a set discount!
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Most Recent Customer Reviews

5.0 out of 5 starsLearn from a Pro!

Always informative.

Published 2 months ago by Matthew J.A. Nousak
5.0 out of 5 starsvery helpful cooking educator.

Ruhlman is a very helpful cooking educator. Delicious ideas, clearly explains the techniques of the classics as done by the pros.

Published 17 months ago by Bob
3.0 out of 5 starsThree Stars

Some good recipes

Published 18 months ago by michael hogan
5.0 out of 5 starsThe Home Chef

Great book. "Braise" really opens the door on how to prepare other things besides pot roast. Vegetables? Who knew!

Published 20 months ago by Linda L. Hoffman
5.0 out of 5 starsRuhlman Scores Again!

Great book--Ruhlman continues to impress with great writing and a common sense, usable approach readily employable by the home cook and the serious gourmande!

Published 20 months ago by Robert Glaser, Ph.D.
5.0 out of 5 starsGood read

Great description of the technique goes deeper than a cookbook and has Michael's enthusiasm

Published 21 months ago by jc
5.0 out of 5 starsAbsolutely love this book

Absolutely love this book! Love the lessons and the recipes. Highly recommend. I will be purchasing the others in the series.

Published 21 months ago by Lisa Dean-Jones Johnson
2.0 out of 5 starsNot the Ruhlman we know!

Mr. Ruhlman is now evidently cashing-in on his fame! This book as per the other in the series is teaching us very little and reminded me of the famous double spaced, large printed,... Read more

Published 22 months ago by Sigcarlo

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