Ruhlman's Twenty

By Michael Ruhlman

Original Publisher
Chronicle Books
Date of publication
2011
ISBN
0811876438

says

Imagine having a leading chef and food writer distil his two decades spent working in professional kitchens into 20 concepts that you can follow to improve your own kitchen skills. That’s what this this book does. The most surprising of the concepts? Topping the list, ahead of salt, water, acid, and sugar, is Ruhlman’s admonition: “Before you begin. Stand still. Think”.

from the publisher

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.

Recommended by

Ben Starr

Blogger

Similar to The Science of Good Cooking, Michael Ruhlman takes you on a journey through 20 basic cooking principles that, once you've mastered, will elevate your cooking skill to the level of a professional chef. Half reference and half recipe book, it is indispensable!

J. Kenji López-Alt

Managing Culinary Director, Serious Eats

Monica Eng

Writer and broadcaster

Alexandra Stafford

Food writer and photographer