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Charcuterie: The Craft Of Salting, Smoking And Curing
Hardcover

|September 3, 2013

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An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary…
Pâté, Confit, Rillette: Recipes From The Craft Of Charcuterie
Hardcover

|May 14, 2019

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The best-selling team behind Charcuterie and Salumi further deepens our understanding of a venerable craft. In Pâté, Confit, Rillette , Brian Polcyn and Michael Ruhlman provide a comprehensive guide to the most elegant and accessible branch of the…
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Paperback

|March 31, 2009

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"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."- The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants…
Salumi: The Craft Of Italian Dry Curing
Hardcover

|August 28, 2012

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The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie . Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie . Now…
The Book Of Schmaltz: Love Song To A Forgotten Fat

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The definitive book on schmaltz -- a staple in Jewish cuisine and a "thread in a great tapestry," by one of America's most respected culinary writers. For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing…
Michael Symon's Live To Cook: Recipes And Techniques To Rock Your Kitchen: A Cookbook

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Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as…
Egg: A Culinary Exploration Of The World's Most Versatile Ingredient

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In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could…
Grocery: The Buying And Selling Of Food In America
Paperback

|May 29, 2018

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In  Grocery , bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it — the grocery store. In a culture obsessed with food—how it looks,…
Ruhlman's How To Saute: Foolproof Techniques And Recipes For The Home Cook
Hardcover

|May 3, 2016

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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…
Ruhlman's How To Braise: Foolproof Techniques And Recipes For The Home Cook
Hardcover

|February 10, 2015

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The second in a series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly…
The Soul Of A Chef: The Journey Toward Perfection
Paperback

|August 1, 2001

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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the…
In Short Measures: Three Novellas
Paperback

|April 18, 2017

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In his three novellas, “In Short Measures,” “Strong Conspirators,” and “Sally Forth,” Michael Ruhlman delves deeply into the nuanced complexity of romantic and sexual love—and the inevitable evolution of the heart over the…
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