Michael Ruhlman Libri

"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"--

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.

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.

Michael Symon, a celebrated chef from Cleveland, shares his journey from hometown boy to culinary superstar alongside his experiences as an Iron Chef. Rooted in midwestern values and old-world traditions, he offers a glimpse into the recipes and dishes that define his cooking style. Through personal anecdotes and delicious recipes, Symon highlights the influences that shaped his career and passion for food, making it a compelling read for both fans and aspiring chefs.

The allure of wooden boats, a rare sight in America, is explored through the construction of two distinct vessels at a Martha's Vineyard boatyard. Michael Ruhlman combines engaging reportage and personal reflection to delve into the craftsmanship and the vibrant stories of those involved in this nearly lost art. With rich details and a focus on the sea, this work appeals not only to wooden boat enthusiasts but also to craftspeople, nature lovers, and readers of captivating nonfiction.

Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman s decades of cooking, writing, and working with the world s greatest chefs into twenty essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook s success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman s game-changing Twenty.

Described by one surgeon as “soul-crushing, diamond-making stress,” surgery on congenital heart defects is arguably the most difficult of all surgical specialties. Drawing back the hospital curtain for a unique and captivating look at the extraordinary skill and dangerous politics of critical surgery in a pediatric heart center, Michael Ruhlman focuses on the world-renowned Cleveland Clinic, where a team of medical specialists led by idiosyncratic virtuoso Dr. Roger Mee work on the edge of disaster on a daily basis. Walk on Water offers a rare and dramatic glimpse into a world where the health of innocent children and the hopes of white-knuckled families rest in the hands of all-too-human doctors.

Explores different ways to make ten different recipes perfectly.

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike. The sauté station is the place all aspiring restaurant chefs want to be: the "hot seat," where the action happens. The same is true at home, where a good sauté unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter. In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.