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Author
Language
English
Formats
Description
In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it-the grocery store.
In a culture obsessed with food-how it looks, what it tastes like, where it comes from, what is good for us-there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight-in the aisles of...
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
xxv, 244 pages : illustrations ; 24 cm
Language
English
Description
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.
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
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
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
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...
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
Language
English
Formats
Description
From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace
Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther's French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New...
Author
Physical Desc
xiii, 285 pages : illustrations ; 22 cm
Language
English
Description
"One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. Jean- Georges Vongerichten was born into a coal- business family in rural Alsace. He didn't enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City...
Author
Physical Desc
251 pages : color illustrations ; 26 cm
Language
English
Description
"In Pâté, Confit, Rillette, Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the charcuterie tradition. There is arguably nothing richer and more flavorful than a slice of pâté de foie gras, especially when it's spread onto crusty bread" --Amazon.com.
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