- Series: Ruhlman's How to... (Book 1)
- Hardcover: 160 pages
- Publisher: Little, Brown and Company (October 21, 2014)
- Language: English
- ISBN-10: 031625410X
- ISBN-13: 978-0316254106
- Product Dimensions: 7.6 x 0.8 x 9.9 inches
- Shipping Weight: 1.8 pounds (View shipping rates and policies)
- Average Customer Review: 25 customer reviews
- Amazon Best Sellers Rank: #681,174 in Books (See Top 100 in Books)
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
+ $3.99 shipping
Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook Hardcover – October 21, 2014
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
"This collection of 25 innovative roasting recipes from award-winning cookbook author Michael Ruhlman covers basics such as whole chicken and rack of lamb, and some savory surprises, including roasted peaches with crème fraîche and mint."―Sacramento Bee
About the Author
Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
There's a bit of overlap with some of his others, but it's minimal, and the very expanded information on the technique of roasting is something i welcome. Previous of his cookbooks have done much to improve my own kitchen skills, especially since he not only says what to do but WHY. This allows me to apply the techniques to other recipes.
On quibble- the table of contents is not especially informative or helpful; it consists only of "Intro", "Basics"; "Recipes", and "Equipment and Tools". This does not help one to find the info one needs in a more immediate way- for instance, if I want to roast pork. info on roasting peaches is probably irrelevant. Subdividing and making more explicit the sections would be helpful, especially in "Basics" and "Recipes". The index is some help with this, but is also pretty terse.
I was thrilled to get this book, and I look forward to incorporating some of its wisdom into making my Thanksgiving turkey.
Edited to add: I just finished reading it cover to cover today, though I have used several of the techniques from it. I was troubled that some of the photographs and/or their captions are dead wrong, and can be very confusing, such as in the roasted chicken picture tutorial where the photo of cutting the thigh from the drumstick was labeled as something to do with the wings; another was a picture in the section on roasting root veg that is captioned about bacon and bacon fat, but depicts basting a lamb rib roast. These were not the only 2 times such happened. I bought my copy early on; maybe this has been corrected in future printings, or at least in the ebook.
I bought the Kindle version since the hardcover is shipping up to 3 weeks out. Not sure why that is but I really wanted the actual book since I have all of his others. The kindle version is good but I am slightly annoyed with how some of the captions to the photos do not line up with the photo on the page. This can make some of the pictures confusing until you figure out to turn the page for the correct caption. It's not enough for me to knock the book but it does remind me why I love kindle books for reading novels, cookbooks are often best when you have the actual book in your hand.
Looking forward to the rest of his technique books.
Buy this book if only for the vegetable recipes. I am no fan of Brussels Sprouts but I was eating these with both hands while finishing the rest of dinner. The chicken works like a charm even at a mile high. For beginners, learning to roast the right way is a real gift, the kind the keeps on giving.
I have always respected Michael Ruhlman because he puts up with no guff from foodie dilettantes but it is now true adoration. His books are exceptionally well done and trustworthy. I rank them in the inner circle of Corriher, Child, Prudhomme and Pepin. If the recipe and instruction does not work, he does not put it in there. Golden!
Most recent customer reviews
1) Put chicken in oven
2) Boink the photographer while the chicken is in the oven
3) Finish...Read more