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Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook Hardcover – October 21, 2014

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Michael Ruhlman (Author)
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Michael Ruhlman (Author)
4.3 out of 5 stars 22 customer reviews
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Product Details

  • 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: 4.3 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #495,825 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

5.0 out of 5 starsAnother winner from Ruhlman.
By Brian B on November 17, 2014
Format: Kindle Edition Verified Purchase
I am such a fan of Michael Ruhlman! I'll buy just about everyone of his cookbooks without even thinking twice. This one turned out to be no exception. I was concerned that it may just be a rehash of the chapter on roasting from "Twenty" but it dives so much deeper into the subject. Not a lot of recipes in here because its a technique book rather than a cookbook. I am ok with that because there are enough recipes out on the internet. Whats not on the internet is a detailed discussion on the craft of roasting.

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.
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4.0 out of 5 starsAnother great cookbook by Ruhlman!
By E. Smith on November 11, 2014
Format: Hardcover
Again, I love Ruhlman. The recipes in this book center only around roasting. Roasting is an easy way to cook for entertaining or for a busy person. I was impressed that the cookbook includes all types of protein (fish, shellfish, pork, chicken, beef, etc), fruits and vegetables.

A few of the recipes are repeats (Cauliflower and chicken from Ruhlman's Twenty and Thanksgiving Turkey from his website). Both recipes I have made in the past and highly recommend. The roasted chicken recipe is a family and friend favorite and the simplest recipe I can think of; My husband swears it's restaurant quality.

I am making chicken stock today. I checked the Veal stock recipe for ideas. A few of the ingredients in the pictures (specifically aromatics) were left out of the ingredient list. Before making a shopping list, I would check all the pictures. I'm thankful the step by step pictures have returned.

Overall, it's a great addition to any cookbook library. The step by step pictures have returned too! I strongly recommend the cookbook. However, if you can only afford one Ruhlman cookbook in your collection, buy Ruhlman's Twenty.
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5.0 out of 5 starsTechnique-based and informative
By Cissa on November 19, 2014
Format: Hardcover Verified Purchase
I'm a big fan of Ruhlman's writing, especially his cookbooks. This one is no exception.

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.
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3.0 out of 5 starssave your money on this one - get ruhlman's how to braise and the egg
By bbbbbbb on December 23, 2016
Format: Hardcover Verified Purchase
not as good as how to braise. smaller too. could have been a ten dollar paperback. or how to roast and braise meats could be one book, better yet. felt like the author was just trying to make an extra buck here. and I really like the entire book he did on the egg, it was worth every penny.
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4.0 out of 5 starsBecome A Student of Roasting
By Mkauch12 on January 6, 2015
Format: Hardcover Verified Purchase
There are two ways one could take this book. Its great for the novice cooker but at the same time points out the finer details of roasting that I really never took into consideration. I purchased it for my girlfriend to help get her feet wet in the kitchen, and I have ended up studying it more than she did (and i truly mean studying; this book makes great points).

Pictures also make this book a must have.From step by step images of trussing your chicken for optimum cooking, to ones that just make you want to run out and cop a rib roast, this book is another quality publishing by Ruhlman.
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5.0 out of 5 starsA Must For the Kitchen Library
By S. T. Bibee on March 24, 2016
Format: Hardcover Verified Purchase
Michael Ruhlman really wants people to cook their best & eat food that is so delicious. Its like if you're gonna take the time to buy or grow the food, taking the time to make it as tasty asbit can be is how we should daily live. This cookbook elevates roasting to a level that makes you close your eyes and want to revel in what you have just created. Its really a good cookbook for any level of expertise.
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Most Recent Customer Reviews

5.0 out of 5 starsLearn from a Pro

Great writing and instructions

Published 3 months ago by Matthew J.A. Nousak
5.0 out of 5 starsgood mix of a judicious-and-not-overwhelming number of recipes that...

The three steps to roasting a chicken, as I learned from the book:

1) Put chicken in oven
2) Boink the photographer while the chicken is in the oven
3) Finish... Read more

Published 4 months ago by James
5.0 out of 5 starsWe got one for each of our kids too

Great guide to roasting. Yummy recipes.

Published 6 months ago by JanChris
5.0 out of 5 starsFive Stars

Very helpful

Published 10 months ago by Grace Salinardi
5.0 out of 5 starsFive Stars

Great book

Published 19 months ago by Dan Wilson
5.0 out of 5 starsHome Chef

More good information from Mr. Ruhlman. Roasting is more of an art than you think.

Published 20 months ago by Linda L. Hoffman
2.0 out of 5 starsLazy gost writer?

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
2.0 out of 5 starsNot worth the money

I am returning the book. There was not too much information in the book for me.

Published 22 months ago by Sue K. Nadeau
4.0 out of 5 starsA good one

As usual a witty and useful guide one of the mysterious arts of cookery. It's nice to get the inside tract from an expert but more so when he writes so well. Thanks Mike

Published 22 months ago by jim ferguson
4.0 out of 5 starsFour Stars

A nice clean walk through on what it means to roast and how to improve with wonderful example recipes.

Published 23 months ago by Rick Miner

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