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.
Among the recipes featured in this second book in Ruhlmans’s new “how-to” series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.
As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.
About the Author
Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Egg, Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain’s No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
I am a huge fan of Ruhlman, and have never had one of his recipes or procedures fail. I do a lot of cooking, and this is high praise! All of the recipes in this book look enticing, but I am especially entranced by the various vegetable braises. Cabbage, fennel, radishes, onions- they all look amazing! While the basic theory behind braising is constant, this book shows many variations of both flavoring and technique, and I am eager to try a lot of them… especially the vegetables, and the various deep-winter braises during this really long and snowed-in winter. Very recommended if you are interested in technique, or just want a lot of very solid braising recips!
- Title: Ruhlman’s How to Braise: Foolproof Techniques and Recipes for the Home Cook
- Autor: Michael Ruhlman
- Publisher (Publication Date): Little, Brown and Company (February 10, 2015)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)