Ruhlman's Twenty: The Ideas And Techniques That Will Make You A Better Cook (2011) - Plot & Excerpts
I read this "cookbook" cover to cover. And I cooked some of the recipes along the way. What sets this book apart is how he illustrates key ideas and techniques with recipes, rather than the other way around. He is also a wordsmith. Sometimes his language about food borders on the over-sensual, but his enthusiasm about food was so earnest and helpful it didn't bother me as much. It was a library book, but it will be purchased for the shelf - it was that good. I checked this out from the library, after reading I've decided I need to own it. This is the best book I've ever read about the basics of cooking: techniques. He lists twenty of them, thus the title. First technique: Think, think ahead and prep. I've always said cooking is 80% prep work and here he is telling how important mise en place is (or prep, as I call it in English) and how to do it. He explains the difference between similar techniques and how to choose using one over another and gives really useful advice like how to cut a perfect circle out of parchment paper. Each technique is followed up be a few recipes that concentrate on using that technique so you can get the hang of it. This book is like having a master chef hanging over your shoulder, directing you to be a better cook. I highly recommend it!
What do You think about Ruhlman's Twenty: The Ideas And Techniques That Will Make You A Better Cook (2011)?
Good introduction to various cooking techniques and the cause and effect of using.
—Lucilu13
This book will make you a good cook. NO MORE PIZZA BOXES!
—zuzaka201
I loved this book so much, I'm reading it again!
—nelz
