Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook

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9780316254106: Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook

As an award-winning cookbook author, food writer, and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques- roasting.

Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a "dry heat" (and usually high-heat) method of making things irresistibly appetizing.

"Of all our cooking terms," Ruhlman writes, "sautéed, grilled, poached, broiled-I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning."

RUHLMAN'S HOW TO ROAST combines practical advice - what tools you need, staple ingredients to have on hand, how to get the most out of your oven - with 20 original and mouthwatering recipes, chosen to showcase a wide range of roasting methods and results, from "The Icon" (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Crème Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.

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About the Author:

Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.

Review:

"This collection of 25 innovative roasting recipes from award-winning cookbook author Michael Ruhlman covers basics such as whole chicken and rack of lamb, and some savory surprises, including roasted peaches with crème fraîche and mint."―Sacramento Bee

"Sobre este título" puede pertenecer a otra edición de este libro.

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Ruhlman, Michael
Editorial: Little, Brown 2014-10-21 (2014)
ISBN 10: 031625410X ISBN 13: 9780316254106
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Descripción Little, Brown 2014-10-21, 2014. Hardcover. Estado de conservación: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Nº de ref. de la librería 9780316254106B

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Ruhlman, Michael
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Descripción Little Brown and Co, 2014. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VH-9780316254106

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Descripción Little Brown and Company, 2014. Hardcover. Estado de conservación: New. HARDCOVER Legendary independent bookstore online since 1994. Reliable customer service and no-hassle return policy. Featured Titles>Cooking and Gardening. Book: NEW, New. Bookseller Inventory # 06978031625410601. Nº de ref. de la librería 06978031625410601

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Michael Ruhlman
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Descripción Little, Brown Company, United States, 2014. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. As an award-winning cookbook author, food writer and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef s knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques - roasting. Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a dry heat (and usually high-heat) method of making things irresistibly appetising. Of all our cooking terms, Ruhlman writes, sauteed, grilled, poached and broiled, I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavours and delicious browning. RUHLMAN S HOW TO ROAST combines practical advice - what tools you need, staple ingredients to have on hand, how to get the most out of your oven - with 20 original and mouthwatering recipes, chosen to showcase a wide range of raosting methods and results, from The Icon (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Creme Fraiche. Dozens of colour photographs offer step-by-step illustration as well as finished-dish showpieces. Nº de ref. de la librería BZE9780316254106

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Michael Ruhlman
Editorial: Little, Brown Company, United States (2014)
ISBN 10: 031625410X ISBN 13: 9780316254106
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Descripción Little, Brown Company, United States, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. As an award-winning cookbook author, food writer and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef s knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques - roasting. Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a dry heat (and usually high-heat) method of making things irresistibly appetising. Of all our cooking terms, Ruhlman writes, sauteed, grilled, poached and broiled, I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavours and delicious browning. RUHLMAN S HOW TO ROAST combines practical advice - what tools you need, staple ingredients to have on hand, how to get the most out of your oven - with 20 original and mouthwatering recipes, chosen to showcase a wide range of raosting methods and results, from The Icon (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Creme Fraiche. Dozens of colour photographs offer step-by-step illustration as well as finished-dish showpieces. Nº de ref. de la librería AAS9780316254106

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Michael Ruhlman
Editorial: Little, Brown Company, United States (2014)
ISBN 10: 031625410X ISBN 13: 9780316254106
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The Book Depository
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Descripción Little, Brown Company, United States, 2014. Hardback. Estado de conservación: New. Language: English . Brand New Book. As an award-winning cookbook author, food writer and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef s knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques - roasting. Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a dry heat (and usually high-heat) method of making things irresistibly appetising. Of all our cooking terms, Ruhlman writes, sauteed, grilled, poached and broiled, I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavours and delicious browning. RUHLMAN S HOW TO ROAST combines practical advice - what tools you need, staple ingredients to have on hand, how to get the most out of your oven - with 20 original and mouthwatering recipes, chosen to showcase a wide range of raosting methods and results, from The Icon (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Creme Fraiche. Dozens of colour photographs offer step-by-step illustration as well as finished-dish showpieces. Nº de ref. de la librería AAS9780316254106

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Ruhlman, Michael
Editorial: Little, Brown and Company (2014)
ISBN 10: 031625410X ISBN 13: 9780316254106
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Descripción Little, Brown and Company, 2014. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería 031625410X

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Michael Ruhlman
Editorial: Little, Brown US (2014)
ISBN 10: 031625410X ISBN 13: 9780316254106
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Descripción Little, Brown US, 2014. Estado de conservación: New. Nº de ref. de la librería TH9780316254106

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