Donna Turner Ruhlman
Author
Series
Pub. Date
2015.
Edition
First edition.
Language
English
Description
The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.
Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.
As with the other books in this line, practical information...
Author
Pub. Date
2013.
Edition
First edition.
Language
English
Description
"For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient. 'The Book of Schmaltz' acts as a primer on schmaltz, taking a fresh look at traditional...
Author
Pub. Date
2016.
Edition
First edition.
Language
English
Description
"In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques." --
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