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Author
Physical Desc
xii, 178 pages ; 26 cm
Language
English
Description
"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." --
Author
Physical Desc
xix, 235 pages : color illustrations ; 26 cm + 1 poster (23 x 20 cm folded)
Language
English
Description
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.
Author
Physical Desc
xv, 143 pages : color illustrations ; 25 cm
Language
English
Description
Ruhlman shares the secrets of roasting, one of the most elemental culinary techniques. The term originally referred to cooking over an open fire, and has evolved to describe the cooking of meat, vegetables, and even fruit in an oven, a dry-heat method of making things irresistibly appealing. He showcases a wide range of roasting methods, designed to help you get the most out of your oven.
Author
Physical Desc
xi, 147 pages : color illustrations ; 25 cm
Language
English
Description
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, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that...
Author
Series
Ruhlman's ratios volume 2
Physical Desc
xiv, 267 pages : illustrations (chiefly color) ; 22 cm.
Language
English
Description
"A back-to-basics cocktail book -- and affable tribute to the pleasures of the cocktail -- is organized around five best-known, beloved, classic families of cocktails, providing a simple ratio for each from which myriad variations can be built"--
Author
Physical Desc
320 pages : illustrations ; 27 cm
Language
English
Description
In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
Includes detailed line drawings that guide the reader through curing meats and making sausage, ṕťs, and confits, and features new recipes and sections to reflect the best equipment...
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