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Ruhlman's twenty : the ideas and techniques that will make you a better cook

Author: Michael Ruhlman
Publisher: San Francisco : Chronicle Books, 2011.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Ruhlman, Michael, 1963-
Ruhlman's twenty.
San Francisco : Chronicle Books, 2011
(DLC) 2011036735
(OCoLC)753350916
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Michael Ruhlman
ISBN: 9781452110455 145211045X
OCLC Number: 776997321
Awards: Winner of James Beard Foundation Book Awards (General) 2012
Winner of IACP Crystal Whisk Award (Beverage/Ref/Technical) 2012
Description: 1 online resource (367 pages) : color illustrations
Contents: Think --
Salt --
Water --
Onion --
Acid --
Egg --
Butter --
Dough --
Batter --
Sugar --
Sauce --
Vinigrette --
Soup --
Saute --
Roast --
Braise --
Poach --
Grill --
Fry --
Chill.
Other Titles: Ruhlman's 20
Responsibility: Michael Ruhlman ; photographs by Donna Turner Ruhlman.

Abstract:

Includes clear and easy to understand process shots for many of the techniques, as well as beautiful colour photographs of the various steps and finished products of each of the 100 recipes. This  Read more...

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International Association of Culinary Professionals' 2012 Cookbook Awards winner, Food and Beverage Reference/Technical category James Beard Foundation 2012 Book Awards winner, General Cooking Read more...

 
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