Michael Ruhlman
Author
Publisher
Little, Brown and Co
Pub. Date
2013
Language
English
Description
"For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient. 'The Book of Schmaltz' acts as a primer on schmaltz, taking a fresh look at traditional...
Author
Language
English
Formats
Description
In his three novellas, zIn Short Measures,y zStrong Conspirators,y and zSally Forth,y Michael Ruhlman delves deeply into the nuanced complexity of romantic and sexual loveand the inevitable evolution of the heart over the span of years and decades. Each novella asks questions about the nature of love in terms of loyalty and fidelitywhat are ones obligations toward ones spouse, ones family, and ones heart? In the first novella, zIn Short Measures,y...
Author
Publisher
W.W. Norton & Company, Inc
Pub. Date
[2024]
Language
English
Description
"When it comes to American cooking, no chef-writer duo is more revered than Chef Brian Polcyn and Michael Ruhlman. In their new cookbook, Meat Pies, they cover the fundamentals of meat, seafood, and vegetable concoctions topped with, enclosed in, or wrapped in dough. After teaching readers the basics of what they need to get started, including necessary equipment and the all-important moisture barrier (to avoid soggy crusts), Polcyn and Ruhlman divide...
Author
Publisher
W.W. Norton & Company
Pub. Date
[2019]
Language
English
Description
"One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food. Jean- Georges Vongerichten was born into a coal- business family in rural Alsace. He didn't enroll at a top culinary program. He was kicked out of high school at age fifteen. How, then, did he find himself apprenticing with the most renowned chefs, opening restaurants across the world, and cementing his legacy in the New York City...
Author
Publisher
W.W. Norton & Company
Pub. Date
[2013]
Language
English
Description
In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.
Author
Series
Language
English
Formats
Description
"When The French Laundry Cookbook was published in 1999 (five years after the opening of the French Laundry restaurant), it broke the mold of all previous cookbooks; it has since come to be considered by many to be the most important restaurant cookbook ever published. With more than 600,000 copies in print, the book has been an education for thousands, from home cooks to aspiring professionals, selling in bookstores, wineries, department stores,...