Books matching: fundamental cooking techniques
2 result(s)
- #1
Save:Not just another cookbook - it's a manifesto on mastering the fundamentals. If you want to become a better cook and understand the 'why' behind every dish, Ruhlman's Twenty deserves a spot on your shelf, even if you'll sometimes need to read between the lines.
Michael Ruhlman's "Ruhlman's Twenty" is a unique cookbook that blends practical cooking techniques with a deep understanding of the science behind food. Ruhlman discusses fundamental ingredients like salt, water, and onions, providing insights that elevate the cooking experience beyond just following recipes. His writing style is thoughtful and philosophical, encouraging cooks to think critically about their methods and the reasons behind them. While the book offers a variety of recipes, it focuses more on teaching core cooking techniques and principles.
The book stands out for its approachable style, making it suitable for both novice cooks and seasoned chefs. Ruhlman's passion for cooking shines through as he guides readers through each chapter, helping them develop intuition in the kitchen. However, some readers found parts of the text to be ambiguous or lacking clarity, which could lead to confusion when following certain recipes. Ultimately, "Ruhlman's Twenty" is celebrated for its ability to transform the way cooks understand and engage with their craft, making it a must-have reference for anyone looking to improve their culinary skills.
DOUGH IS FLOUR THAT’S BEEN GIVEN shape by water. Without some form of liquid, it remains powder, a collection of individual, distinct granules of starch and protein. Add water, and the proteins in the...368 pages
(Also, see 9 recommendations for the series Michael Ruhlman Cookbooks, Food & Wine ) A smart, no-nonsense guide that empowers home cooks to break free from recipes using simple ratio formulas - perfect for kitchen tinkerers, less so for recipe collectors.
"Ratio: The Simple Codes Behind the Craft of Everyday Cooking" by Michael Ruhlman is a culinary guide that focuses on replacing traditional recipes with fundamental cooking techniques based on ratios. The book empowers readers to understand the scientific artistic ratios behind cooking, allowing them to alter recipes, adjust servings, and customize dishes to their preferences. Ruhlman's writing style is clear and straightforward, providing detailed explanations on various cooking elements like doughs, batters, stocks, meats, sauces, and custards, all while emphasizing the importance of mastering the basics before unleashing creativity.
March 2009•290 pages
