by Ruhlman, Michael, Kastner, Lisa, Achatz, Grant, Kokonas, Nick, Steingarten, Jeffrey, McClusky, Mark, Nagrant, Michael
"Debut cookbook from Alinea restaurant in Chicago, with recipes organized by season."--Provided by publisher.
A comprehensive overview of "charcuterie", the craft of solting, smoking, and curing meat, describing the different preservation methods used, the unique flavors they create, and the many uses for these types of meat.
According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulen…
The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about⁰́₄transform…
The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to author Michael Ruhlman, braising is what cooking is truly about - transformation. You start with a tough, oft…
by Keller, Thomas, Heller, Susie, Ruhlman, Michael, Vogler, Amy, Cruz, Dave
by Keller, Thomas, Heller, Susie, Ruhlman, Michael, Vogler, Amy, Cruz, Dave
Invaluable lessons, secrets, tips and tricks--as well as charming personal anecdotes--accompany recipes for such classics as the best fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with ba…
by Keller, Thomas, Heller, Susie, Ruhlman, Michael, Vogler, Amy, Cruz, Dave
Invaluable lessons, secrets, tips and tricks--as well as charming personal anecdotes--accompany recipes for such classics as the best fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with ba…
The craft of Italian salumi, now accessible to the American cook, from the authors of the bestselling "Charcuterie."
The craft of Italian salumi, now accessible to the American cook, from the authors of the bestselling "Charcuterie."
"In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes…
"In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes…
Notes on cooking: from stock to finesse -- The elements of cooking A to Z.
