Ruhlman's Twenty

Ruhlman's Twenty

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One 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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  • Hardback | 368 pages
  • 206 x 251 x 36mm | 1,769g
  • San FranciscoUnited States
  • English
  • Illustrations
  • 0811876438
  • 9780811876438
  • 54,928

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`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

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About Michael Ruhlman

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.

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