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Item Description

Culinary luminaries like Thomas Keller, Dorie Greenspan and Alton Brown are singing Michael Ruhlman’s praises for so beautifully presenting 20 fundamental techniques and 100 recipes that will make you a better cook. With Ruhlman’s Twenty, you’ll discover why salt keeps meat juicy in recipes like Sage-Garlic-Brined Pork Chops and how the multipurpose egg gets other foods to “behave in great ways,” such as making the ingredients in Cheddar Cheese Soufflé airy and light. And that’s just for starters.

Ruhlman covers the parts of cooking many cooks overlook, such as the chilling-cooling technique. It’s especially useful for anyone who prefers to prepare recipes, even Mushroom Risotto, in advance to be reheated as needed. Color photos.

Special Instructions

Hardcover cook book