Chronicle Books (CA), Hardcover, 9780811876438, 367pp.
Publication Date: September 14, 2011
"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
James Beard Foundation 2012 Book Awards winner, General Cooking category
International Association of Culinary Professionals' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical 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
Culinary scholars and serious home cooks share their hard-won wisdom in 11 new cookbooks. They've spent years toiling in the kitchen, and now these experts are here to help you perfect your roast, indulge your sweet tooth or feed your 12-year-old. More at NPR.org
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