Michael Ruhlman ist ein amerikanischer Autor, der für seine scharfsinnigen Einblicke in die Welt der Kochkunst und Gastronomie bekannt ist. Seine Arbeit zeichnet sich durch eine tiefe Auseinandersetzung mit den Techniken, Persönlichkeiten und Denkweisen derjenigen aus, die sich dem Kochhandwerk verschrieben haben. Ruhlman beleuchtet geschickt die Prozesse und Philosophien hinter der Zubereitung von Speisen und bietet dem Leser einen intimen Einblick in die Seele der Köche und die breiteren Auswirkungen ihres Berufs. Sein direkter und informationsreicher Stil macht ihn zu einem angesehenen Erzähler im Bereich der Non-Fiction.
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"--
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 Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.
The James Beard Award-finalist author of The Soul of a Chef traces the allure of celebrity chefs in America, touring some of the nation's most prestigious and innovative restaurants to explore the latest trends, in an account that profiles such locales as The French Laundry, Le Bernardin, and Las Vegas's most recent additions to the Strip. Reprint.
