Michael Ruhlman

An indispensable new cookbook from James Beard Award-winning food writer Michael Ruhlman From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella-and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking:...

"Explores different ways to make ten different recipes perfectly." --

Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, "Ratio" is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.

"In his three novellas, 'In Short Measures,' 'Strong Conspirators,' and 'Sally Forth,' Michael Ruhlman delves deeply into the nuanced complexity of romantic and sexual love -- and the inevitable evolution of the heart over the span of years and decades. Each novella asks questions about the nature of love in terms of loyalty and fidelity -- what are one's obligations toward one's spouse, one's family, and one's heart? In the first novella, 'In Short...

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge...

IACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley-"the most exciting place to eat in the United States" (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit...

Offers over one hundred recipes for dishes featuring eggs, from simple techniques for making poached and scrambled eggs, to recipes for brioche and soufflés, covering a wide variety of sweet and savory creations.

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.

"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 and step-by-step cooking techniques." --