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Charcuterie: The Craft Of Salting, Smoking And Curing
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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
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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…
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
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Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a…
Gabriel Kreuther: The Spirit Of Alsace, A Cookbook
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Salumi: The Craft Of Italian Dry Curing
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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 Making of a Chef: Mastering Heat at the Culinary Institute of America
Paperback

|March 31, 2009

$27.06 online

$28.99list price

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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…
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…
From Scratch: 10 Meals, 175 Recipes, And Dozens Of Techniques You Will Use Over And Over
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An indispensable new cookbook from James Beard Award-winning food writer Michael Ruhlman  From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways…
The Soul Of A Chef: The Journey Toward Perfection
Paperback

|August 1, 2001

$22.82 online

$24.00list price

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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…
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
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|May 4, 2010

$19.33 online

$23.00list price

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In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight…
House: A Memoir
Paperback

|March 1, 2006

$21.00

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Michael Ruhlman’s uncanny knack for taking a wide range of subjects and making them completely his own has gained him acclaim and popularity. In his latest offering, he owns the subject both figuratively and literally: his home. House really began in 1901…
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