Ruhlman's Twenty

Ruhlman's Twenty

The Ideas and Techniques That Will Make You A Better Cook

eBook - 2011
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James Beard Award, 2010 winner! -- Ruhlman's Twenty -- Redefining how we cook

Michael Ruhlman cookbook: Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. 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.

Learn Michael Ruhlman's twenty key cooking concepts: 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.

A game-changing James Beard Award winning cookbook: Ruhlman's Twenty shows you how he does it in over 300 photographs. Cooks of all levels will revel in Michael Ruhlman s game-changing Twenty.

If you liked The Food Lab: Better Cooking through Science, you'll love Ruhlman's Twenty

Publisher: San Francisco : Chronicle Books, 2011.
ISBN: 9781452110455
Branch Call Number: Downloadable Ebook
Characteristics: 1 online resource
Additional Contributors: HCPLC OverDrive
Alternative Title: Ruhlman's 20

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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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