Michael Ruhlman

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. According to author Michael Ruhlman, braising is what cooking is truly about - transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that...

In his three novellas, "In Short Measures," "Strong Conspirators," and "Sally Forth," Michael Ruhlman delves deeply into the nuanced complexity of romantic and sexual love-and 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 fidelity-what are one's obligations toward one's spouse, one's family, and one's heart? In the first novella, "In Short Measures,"...

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients, that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity, that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. For Keller, great cooking...

From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther's French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New...

Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.

Offers over one hundred recipes for dishes featuring eggs, from simple techniques for making poached and scrambled eggs, to recipes for brioche and soufflés, covering a wide variety of sweet and savory creations.

"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"--

After breaking his leg and having his summer plans and college dreams dashed, high school football star Theo Claverback finds a new purpose and relationship while working as a prep cook in a high-end French restaurant, but soon discovers the harsh realities of the culinary world and the risks of crossing the wrong people.

"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...