Michael Ruhlman is een Amerikaanse auteur die bekend staat om zijn scherpe verkenningen van de wereld van culinaire kunsten en gastronomie. Zijn werk onderscheidt zich door een diepe duik in de technieken, persoonlijkheden en denkwijzen van degenen die zich toeleggen op het kookvak. Ruhlman belicht vakkundig de processen en filosofieën achter de voedselbereiding en biedt lezers een intiem inkijkje in de ziel van chefs en de bredere implicaties van hun beroep. Zijn directe en informatie rijke stijl maakt hem tot een gerespecteerd verteller op het gebied van non-fictie.
After a devastating injury derails his football dreams, Theo Claverback embarks on a transformative journey as a prep cook in a prestigious French restaurant. There, he uncovers a new passion and forms unexpected relationships, but he soon faces the harsh realities of the culinary industry and the dangers of navigating its complex dynamics. This coming-of-age story explores themes of resilience, ambition, and the pursuit of one's true calling amidst adversity.
"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"--
Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike. The sauté station is the place all aspiring restaurant chefs want to be: the "hot seat," where the action happens. The same is true at home, where a good sauté unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon 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.
As an award-winning cookbook author, food writer, and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques- roasting. Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a "dry heat" (and usually high-heat) method of making things irresistibly appetizing. "Of all our cooking terms," Ruhlman writes, "sautéed, grilled, poached, broiled-I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning." RUHLMAN'S HOW TO ROAST combines practical advice - what tools you need, staple ingredients to have on hand, how to get the most out of your oven - with 20 original and mouthwatering recipes, chosen to showcase a wide range of roasting methods and results, from "The Icon" (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Crème Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.
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. Twenty distills 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. 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, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman s game-changing Twenty.
Michael Symon, a celebrated chef from Cleveland, shares his journey from hometown boy to culinary superstar alongside his experiences as an Iron Chef. Rooted in midwestern values and old-world traditions, he offers a glimpse into the recipes and dishes that define his cooking style. Through personal anecdotes and delicious recipes, Symon highlights the influences that shaped his career and passion for food, making it a compelling read for both fans and aspiring chefs.
