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Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto Hardcover – September 14, 2011
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"A naturally curious and intelligent cook, Michael has amassed a vast amount of culinary knowledge through his many years being around and writing about food. In his newest book Ruhlman's Twenty he has distilled everything down to the most essential 20 techniques that will help build solid skills and a positive outlook in the kitchen. It is a great resource."
-Thomas Keller, chef/owner of The French Laundry
"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
"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
International Association of Culinary Professionals' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical category
About the Author
Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.
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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 ›
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 ›
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.
Most Recent Customer Reviews
The best cook book I ever read! The recipes are great, but the techniques blew my mind. So simple, so easy to implement. and they make such a difference! Read morePublished 8 days ago by mandy
This is a great reference for beginners as well as experienced cooks. I will say, beware some of the recipes. Read morePublished 4 months ago by dadshop2000
Seriously. It's way cooler than other cookbooks. Rather than just give you the recipes, each chapter explains a concept of cooking which culminates in a few recipes that... Read morePublished 5 months ago by Sarah Lou Plonski
If you cook on a regular basis, this is a must have book. It is too easy to forget the basics in our constant search for the new in any field. Read morePublished 5 months ago by Mtnuglet
I'm a pretty decent and enthusiastic home cook. I learned an awful lot from this book. The recipes are really teaching tools, so I do recommend making them. Read morePublished 5 months ago by Michael McDaniel
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 5 months ago by Cecelia