Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

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A James Beard Award winning cookbook

Learn Michael Ruhlman''s twenty key cooking concepts for the contemporary home kitchen.

20 techniques, 100 recipes, a cook''s manifesto: Ruhlman''s Twenty distills Michael Ruhlman''s decades of cooking, writing, and working with the world''s greatest chefs into twenty essential ideas—from ingredients to processes to attitude—that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook''s success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Michael Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts.

  • Ruhlman''s Twenty shows you how with techniques, tips, and tricks in over 300 photographs
  • From the home cook to the professional chef, the book contains essential lessons that will redefine how to cook
  • Acclaimed writer and culinary authority Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and with Thomas Keller, The French Laundry Cookbook
If you liked The Food Lab: Better Cooking through Science, you''ll love the game-changing cookbook, Ruhlman''s Twenty.
  • From the basics of how we think about food to lessons on ingredients, processes, and ideas
  • Chapters on specific ingredient like salt, onion, egg, sugar, and water
  • Go in depth on techniques such as poach, roast, braise, grill, fry, and sauté
  • Learn how to make a great sauce, batter, dough, soup, vinaigrette, and more

Review

"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

"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

"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

International Association of Culinary Professionals'' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical category

James Beard Foundation 2012 Book Awards winner, General Cooking category

About the Author

Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and, with, Thomas Keller, The French Laundry Cookbook. He lives in Cleveland Heights, Ohio.


Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.

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4.7 out of 54.7 out of 5
468 global ratings

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Top reviews from the United States

Ashley I
5.0 out of 5 starsVerified Purchase
Wonderful
Reviewed in the United States on April 24, 2015
This book is life-changing. My husband said I''m being hyperbolic by saying that, but it''s true. When we got married, he was capable of making instant mashed potatoes (blech), Hamburger Helper (Lord, help us all), and frozen pizza. Fast forward 6-7 years--he ordered this... See more
This book is life-changing. My husband said I''m being hyperbolic by saying that, but it''s true. When we got married, he was capable of making instant mashed potatoes (blech), Hamburger Helper (Lord, help us all), and frozen pizza. Fast forward 6-7 years--he ordered this cook book after hearing about it on NPR. I started coming home from my shifts at the hospital to savory soufflés, the most perfect pulled pork, fish tacos with fresh salsa, french onion soup, and on and on. He is a science guy and has enjoyed reading WHY certain cooking methods are used. I''m happy to have good food to eat and to see him explore a new hobby he enjoys so much. We rarely eat out anymore because we always have such good food at home.

It really has changed our lives, including both how we eat and how we survive as parents of young children. Sometimes we feed the kids early, then put them to bed so we can have a glass of wine, cook together, and catch up with each other. Ruhlman described near the Bacon Arugula Salad recipe how cooking together strengthens relationships, and I have to agree. I love the nights we stay in and try a new recipe or revisit a favorite one.

There are still some recipes that we haven''t tried in the book, but others we use weekly or seasonally. Some of them are a little more involved (fried chicken and pan fried pork chops which both require brining), while other things we''ve picked up from that book are so simple yet so profound. Like how to scramble eggs. It''s just a small change or two, but the result is astounding. Roast chicken. Who knew it could be so easy to cook a chicken and then come up with a delicious pan sauce for that chicken? We make it weekly. The coq au vin is "my" recipe that I like making, and while it feels fancy, it''s actually quite simple and doesn''t create a ton of dishes for me to clean up after. That is a WIN in my book.

The ONLY thing I haven''t been extremely impressed with are some of the baking recipes. Cakes, cookies, etc. I''ve only tried a few of the recipes, and while they aren''t bad, I prefer to find those types of recipes elsewhere.
163 people found this helpful
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ObxAl
5.0 out of 5 starsVerified Purchase
Cooking Skills and Recipes for Beginners and Veterans
Reviewed in the United States on January 4, 2017
This is a book about how cooking works without content overload and with fun recipes that demonstrate what Ruhlman calls a technique. I loved it from the beginning when the first technique taught me far more than I expected. I''m a serious self trained cook. I''ve been... See more
This is a book about how cooking works without content overload and with fun recipes that demonstrate what Ruhlman calls a technique. I loved it from the beginning when the first technique taught me far more than I expected. I''m a serious self trained cook. I''ve been reading complex stuff by Harold McGee and fun books by Alton Brown with stops along the way for Thomas Keller to Julia Child. It took Ruhlman to get me to look at mise en place from a dish''s place in preparation to it''s arrival at the table. His recipes that illustrate the technique focus on the technique and yield a satisfying dish.

I would recommend this to someone starting out and to someone who with years of experience.
35 people found this helpful
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Rikell23
5.0 out of 5 starsVerified Purchase
What a great cooking education!
Reviewed in the United States on August 17, 2017
I''m not really sure how I ended reading through this book about cooking and the twenty basic techniques but it turned to be a fun time. I''m more a cooking dabbler who has becomes interested in why foods turn out the way they do. This book gave me a way of understanding... See more
I''m not really sure how I ended reading through this book about cooking and the twenty basic techniques but it turned to be a fun time. I''m more a cooking dabbler who has becomes interested in why foods turn out the way they do. This book gave me a way of understanding that. Some of the many positive aspects of the book are:
1. Clear explanation of the mindset and preparation to achieve more thoughtful (and tasty) cooking
2. An informal style that is clear, precise and interesting. His dropping small asides or anecdotes makes for a personal and friendly tone that almost makes it seem conversational.
3. An understandable explanation of the techniques with examples and accompanying recipes with clear descriptions and discussion
4. An ongoing encouragement to think about what you''re doing and to learn what happens with treating food with different cooking methods

The twenty techniques (think, salt, water, onion, acid, egg, butter, dough, batter, sugar, sauce, vinaigrette, soup, saute, roast, braise, poach, grill, fry, chill) are each presented in language that pushes your button that says, "interesting... I want to try that."

There is an education inside this book for everyone. For people like me, it is more informative than for experienced cooks. Mentioning things from this book to my circle of friends (many very skilled and accomplished in the kitchen) usually brought out interest and apparent learning from it. For me, it is five-star all the way.
25 people found this helpful
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Kalmar
5.0 out of 5 starsVerified Purchase
This books is excellent. I consider myself an intermediate to advanced cook ...
Reviewed in the United States on December 15, 2016
This books is excellent. I consider myself an intermediate to advanced cook and I''ve learned a lot from this book. I wish I had had this book when I started cooking, and I highly recommend it for any beginner (although it''s not for the casual beginner, it''s for someone who... See more
This books is excellent. I consider myself an intermediate to advanced cook and I''ve learned a lot from this book. I wish I had had this book when I started cooking, and I highly recommend it for any beginner (although it''s not for the casual beginner, it''s for someone who wants to become a proficient home cook). Ruhlman does a great job of explaining why you are doing something (or why not), which is so often missing from recipes. He also helps you understand how you have to adapt the recipe if you are changing something.
15 people found this helpful
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Mighty Quinn
5.0 out of 5 starsVerified Purchase
The best cookbook for self-taught cooks
Reviewed in the United States on February 18, 2017
Outstanding book. Although it has great recipes, the true value of this book is in the lessons that explain these basic twenty techniques/ingredients. The photos are great, especially the one that show some of the recipes step-by-step. My only criticism is that I wish... See more
Outstanding book. Although it has great recipes, the true value of this book is in the lessons that explain these basic twenty techniques/ingredients. The photos are great, especially the one that show some of the recipes step-by-step. My only criticism is that I wish there were more photos of the recipes...I would happily pay more for a photo-intensive version of this book.

I have been giving this book as a graduation gift for young adults that want to learn how to cook but don''t know where to begin. Everyone I have given this to has told me that it has changed their lives.

5 stars all the way!
11 people found this helpful
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Lynn K.
5.0 out of 5 starsVerified Purchase
Cerebral
Reviewed in the United States on April 19, 2020
This helps you fully understand the process, the importance of thinking critically about individual ingredients, how ingredients work together, what to look for, and when. This isn''t just about the recipes, its more of a "teaching to fish" kind of book. HIGHLY... See more
This helps you fully understand the process, the importance of thinking critically about individual ingredients, how ingredients work together, what to look for, and when.
This isn''t just about the recipes, its more of a "teaching to fish" kind of book.
HIGHLY recommend.
3 people found this helpful
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Kindle Customer
5.0 out of 5 starsVerified Purchase
This one''s a keeper!
Reviewed in the United States on January 13, 2014
I''m in the process of literally reducing the bulk of my existence in preparation for a move to a much smaller space. One of the things that is causing me the most angst is my three shelves of cookbooks. I don''t want to give up any of them, but I must.... See more
I''m in the process of literally reducing the bulk of my existence in preparation for a move to a much smaller space.

One of the things that is causing me the most angst is my three shelves of cookbooks. I don''t want to give up any of them, but I must.

Ruhlman''s Twenty is a keeper.

Why? Because it isn''t really a cookbook! Yes, it includes recipes, and in that sense it IS a cookbook, but it is so much more than a collection of recipes. It''s a textbook. It teaches you things about the process of cooking that, once absorbed, will carry over into all the cooking you do. The book is the lecture hall, the recipes are the labs where you learn to apply the things you heard in class.

Once you''re done, you may never use any of the recipes again. That''s OK because the point of the book isn''t the recipes, it''s the techniques.

So why keep it? Easy: Sharing. I already have 2 friends who''ve expressed a desire to be better cooks. And I''ll be loaning Ruhlman''s Twenty to them, and I''m sure to many others. But first, I''m going to go through each technique again, just to make sure I''ve cemented them in my skill''s pantry - which takes up no space!
8 people found this helpful
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Jo Ann Henderson
5.0 out of 5 starsVerified Purchase
Rhulman''s Twenty is a Perfect 10!
Reviewed in the United States on April 13, 2013
Michael Ruhlman is a scientist in the kitchen who happens to know a thing or two about cooking. This book, Rhulman''s Twenty, was recommended to me by friends who know about my passion for cooking and whose opinions I respect. I knew immediately that I would love this book... See more
Michael Ruhlman is a scientist in the kitchen who happens to know a thing or two about cooking. This book, Rhulman''s Twenty, was recommended to me by friends who know about my passion for cooking and whose opinions I respect. I knew immediately that I would love this book when I read the chapter on Salt, my favorite seasoning. I have no appreciation nor respect for a cook who proclaims to never use salt in their food as pretention about their understanding of nutrition. Salt is essential to our health and Ruhlman makes clear the importance of this ingredient in the cooking process, and explains how to use it to perfection. My next clue about the relevance of this book to my culinary understanding and enjoyment was the recipe for Peppercorn and Cognac Cream Sauce, my absolute favorite of all meat sauces. I learned to make this sauce early in my culinary explorations, but I had never considered the addition of a bit of fresh thyme leaves to elevate the flavor. Superb! There are many how-to cookbooks on the market, many of them more than credible. But, for ease of reference, understanding process, developing technique and great recipes, this one scores a 10. This is the kind of cookbook you want handy for answering many cooking questions or to share as a perfect gift to the novice cook who is serious about good food. Perhaps you or they will never prepare their own homemade bacon, but they will certainly appreciate a recipe for Weeknight Coq au Vin, or Perfect Meatloaf with Chipotle Ketchup. Anyone will benefit from knowing Ruhlman''s Twenty when venturing into the kitchen to prepare the next meal to impress. This one is a keeper.
10 people found this helpful
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Top reviews from other countries

Amazon Customer
5.0 out of 5 starsVerified Purchase
Every cook should have one!
Reviewed in the United Kingdom on May 5, 2016
I just wish I''d had this book years ago. Just the explanation on cooking onions is brilliant! The author clearly explains why processes are carried out (and why recipes fail if they are not carried out in certain ways). I made a ragu after reading this using my usual recipe...See more
I just wish I''d had this book years ago. Just the explanation on cooking onions is brilliant! The author clearly explains why processes are carried out (and why recipes fail if they are not carried out in certain ways). I made a ragu after reading this using my usual recipe and the difference was amazing. The author is American and very occasionally you would need to translate what he''s saying into British English terms, but its worth it. Very highly recommended.
2 people found this helpful
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Mike
5.0 out of 5 starsVerified Purchase
Incredibly interesting book that gives great insight to often overlooked areas of cooking
Reviewed in the United Kingdom on May 27, 2016
Incredibly interesting book that gives great insight to often overlooked areas of cooking. Fully colour photos and recipes for each section really help you understand what the book is teaching you. I never knew an onion and water was so important! It has made me think...See more
Incredibly interesting book that gives great insight to often overlooked areas of cooking. Fully colour photos and recipes for each section really help you understand what the book is teaching you. I never knew an onion and water was so important! It has made me think differently about how I cook and what ingredients and techniques I use.
One person found this helpful
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Carol W.
5.0 out of 5 starsVerified Purchase
Worth the effort!
Reviewed in the United Kingdom on May 2, 2016
An amazing book. I having been cooking for years and now I am starting to understand how to improve my skills and technical knowledge. I always considered myself a competent cook but this book can help me become a "good" cook. Lots of sensible information and...See more
An amazing book. I having been cooking for years and now I am starting to understand how to improve my skills and technical knowledge. I always considered myself a competent cook but this book can help me become a "good" cook. Lots of sensible information and explanations. It will take time to absorb all details in this book, but well worth the effort.
One person found this helpful
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Azalea
4.0 out of 5 starsVerified Purchase
love the approach, but beg to differ here and there
Reviewed in Germany on January 5, 2014
I love the simple approach, the way of developing intuitive skill from the basics up. The book gets only four stars for a possibly petty reason: i disagree on the approaches to fat and salt. Living in Europe and China, I have never used kosher salt in my life and am very...See more
I love the simple approach, the way of developing intuitive skill from the basics up. The book gets only four stars for a possibly petty reason: i disagree on the approaches to fat and salt. Living in Europe and China, I have never used kosher salt in my life and am very wary of sea salt because of all the crap floating in our oceans. Fossile salt from a mine is probably cleaner, even with both anti-caking additives AND iodine in it. I also salt very sparingly, anyway, but am happy with the results most of the time. But will try advance salting for some meats in the future. On the other hand, my local organic whole chicken goes into that hot oven with no seasoning at all, comes out juicy and perfect, and even my salt-loving husband finds no fault. On fat, the approach seems a bit wasteful: in several recipes, we are instructed to sear a meat in plenty of oil, discard that oil, wipe the pot, and use fresh oil to fry onions or whatever. Why not use a little less oil for searing and follow the "stock" principle? I mean, after searing the meat, leave the fat with the aroma the meat imparted in there, continue with the veggies as planned, and keep that bit of meat goodness? Yes, the whole thing may be a bit higher in calories, but probably tastes as good if not better. We just should not garnish it with crème double afterward, and maybe use less butter in other dishes if we really need to compensate. On mise en place, mine (home cooking, of course!) works a bit differently: i know where everything is and grab it as needed, then put it back into its drawer right away. No extra fuss assembling everything on the counter before i start. And fewer ramekins to clean. I get a pretty good continuous rhythm that way, flexible enough for variations as they pop up. I also don''t digest onions very well, so in my canon garlic (of course crushed with the side of a cleaver!) would replace onions much of the time. On overheated oil in asian stir-frying: i have seen chinese chefs deliberately toss a ladle of water in to a ragingly hot wok, continue stirring in the flames, and then serve the whole thing with a flourish- burnt oil flavor and all. How healthy that is may be another story, but in some chinese dishes in some regions it seems to be the done thing. Also, THAT batch will be disinfected thoroughly. Important to know when the plate may or may not have been washed properly. ;-) and chinese restaurant kitchens tend to be covered in black grime, of course, so there goes western home cooking applicability. On kneading dough: why bother with the food processor? Yes, if you do the whole thing by hand, you will have sticky fingers at the beginning, but at the end your fingers are mostly free of dough, and i wash my hands faster than an appliance. I guess i just don''t like dough hooks... Again, thanks for this thought- provoking book!
5 people found this helpful
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melk1999
5.0 out of 5 starsVerified Purchase
Very good
Reviewed in Canada on July 13, 2016
This is a great book. The tip about melting butter in the Butter chapter more than paid for the price of this book! Some really great cooking tips that I now use over and over again. Recommend.
One person found this helpful
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Description

Product Description

A James Beard Award winning cookbook

Learn Michael Ruhlman''s twenty key cooking concepts for the contemporary home kitchen.

20 techniques, 100 recipes, a cook''s manifesto: Ruhlman''s Twenty distills Michael Ruhlman''s decades of cooking, writing, and working with the world''s greatest chefs into twenty essential ideas—from ingredients to processes to attitude—that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook''s success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Michael Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts.

  • Ruhlman''s Twenty shows you how with techniques, tips, and tricks in over 300 photographs
  • From the home cook to the professional chef, the book contains essential lessons that will redefine how to cook
  • Acclaimed writer and culinary authority Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and with Thomas Keller, The French Laundry Cookbook
If you liked The Food Lab: Better Cooking through Science, you''ll love the game-changing cookbook, Ruhlman''s Twenty.
  • From the basics of how we think about food to lessons on ingredients, processes, and ideas
  • Chapters on specific ingredient like salt, onion, egg, sugar, and water
  • Go in depth on techniques such as poach, roast, braise, grill, fry, and sauté
  • Learn how to make a great sauce, batter, dough, soup, vinaigrette, and more

Review

"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

"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

"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

International Association of Culinary Professionals'' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical category

James Beard Foundation 2012 Book Awards winner, General Cooking category

About the Author

Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and, with, Thomas Keller, The French Laundry Cookbook. He lives in Cleveland Heights, Ohio.


Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.

Product information

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online

Ruhlman's sale Twenty: new arrival 20 Techniques 100 Recipes A Cook's Manifesto online