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One of the most respected culinary journalists presents the 20 essential cooking techniques he considers crucial to improving anyone's cooking - whether intermediate cook, committed hobbyist, or professional. The fresh, gorgeous design includes clear and easy to understand process shots for many of the techniques, as well as beautiful colour photographs of the various steps and finished products of each of the 100 recipes. This book, from one of the category's most influential writers, contains original material with strong backlist potential and cross-over appeal for both the recreational and the professional cook.
Product Details

Michael Ruhlman is one of the leading food journalists in the U.S. He is the author of 12 books, mostly nonfiction, and is best known for his culinary writing and collaborations with notable American chefs. In addition to writing book-length works, Michael has worked as a magazine and newspaper journalist.

About the Author

Michael Ruhlman is one of the leading food journalists in the U.S. He is the author of 12 books, mostly nonfiction, and is best known for his culinary writing and collaborations with notable American chefs. In addition to writing book-length works, Michael has worked as a magazine and newspaper journalist.

Reviews

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 "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 "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

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