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    Ruhlman's Twenty (Hardback) By (author) Michael Ruhlman

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    DescriptionOne of the most respected culinary journalists presents the 20 essential cooking techniques he considers crucial to improving anyone's cooking - whether intermediate cook, committed hobbyist, or professional. The fresh, gorgeous design 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 book, from one of the category's most influential writers, contains original material with strong backlist potential and cross-over appeal for both the recreational and the professional cook.


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  • Full bibliographic data for Ruhlman's Twenty

    Title
    Ruhlman's Twenty
    Authors and contributors
    By (author) Michael Ruhlman
    Physical properties
    Format: Hardback
    Number of pages: 368
    Width: 206 mm
    Height: 251 mm
    Thickness: 36 mm
    Weight: 1,769 g
    Language
    English
    ISBN
    ISBN 13: 9780811876438
    ISBN 10: 0811876438
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    BIC subject category V2: WBA
    B&T General Subject: 240
    LC subject heading:
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    Warengruppen-Systematik des deutschen Buchhandels: 14530
    LC subject heading: , ,
    B&T Approval Code: A97406000
    BISAC V2.8: CKB023000
    DC23: 641.5
    LC classification: TX651 .R738 2011
    Thema V1.0: WBA
    Illustrations note
    Illustrations
    Publisher
    CHRONICLE BOOKS
    Imprint name
    CHRONICLE BOOKS
    Publication date
    14 September 2011
    Publication City/Country
    San Francisco
    Author Information
    Michael Ruhlman is one of the leading food journalists in the U.S. He is the author of 12 books, mostly nonfiction, and is best known for his culinary writing and collaborations with notable American chefs. In addition to writing book-length works, Michael has worked as a magazine and newspaper journalist.
    Review quote
    `I'm not sure if Michael Ruhlman is a great writer who cooks or a great cook who writes, but either way he always manages to make my favorite thing: good sense. With Ruhlman's Twenty he makes sense of just about anything and everything that can happen in a kitchen by boiling it all down to twenty elemental concepts, stunningly presented in concise and useful clarity.` -Alton Brown, host of Good Eats and author of I'm Just Here for the Food