Ruhlman's Twenty

Ruhlman's Twenty

The Ideas and Techniques That Will Make You A Better Cook

Book - 2011
Average Rating:
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Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.
Publisher: San Francisco : Chronicle Books, 2011
ISBN: 9780811876438
0811876438
Branch Call Number: 641.5 RUHLMAN
Characteristics: 367 p. : col. ill. ; 26 cm
Alternative Title: Ruhlman's 20

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b
badger_1
May 04, 2016

Grossly overrated, especially for competent cooks. Presented in a complicated fashion for novices.

m
mkehrein
Jul 03, 2013

Not great for folks who are vegetarian/vegan and/or gluten-free.

c
Christina_Arcidy
Feb 28, 2012

Ruhlman's Twenty provides the everyday chef a phenomenal opportunity to take your cooking to the next level, no matter where you fall on the spectrum of expertise. It is easy to understand and the recipes give you multiple hands-on opportunities to put to use what you learn through each of the twenty short chapters. Think of it less as a cookbook (even though the recipes have been great) and more of a chance to increase your cooking skills and ability.

ksoles Dec 01, 2011

I count Michael Ruhlman among the most talented writers on the cookbook scene; his elegant prose provokes thought and informs even the most experienced chef. In his 2010 hit "Ratio," Ruhlman explored the relationships between ingredients and, in his newest "Twenty," he again eschews recipes in favour of culinary education. Each of his 20 chapters explains the fundamentals of either an essential technique (roasting etc) or ingredient (salt, eggs, acid) and provides recipes that employ the chapter's theme.

Ruhlman's structure makes finding recipes difficult but the book's elements tie together so seamlessly that it seems impossible to organize them another way. The pork belly, for example, combines the braising chapter (responsible for the meat's tenderness) with the sugar chapter (responsible for the meat's flavour). With ample step-by-step photographs, a wide variety of culinary topics and uncomplicated but enlightening text, "Twenty" provides a refreshing perspective on the cookbook genre.

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