Table Of Content

20 Techniques 100 Recipes A Cook’s Manifesto RUHLMAN’S TWENTY MICHAEL RUHLMAN Photographs by Donna Turner Ruhlman Contents INTRODUCTION Technique 1 THINK: Where Cooking Begins Technique 2 SALT: Your Most Important Tool RAW ZUCCHINI SALAD SAGE-GARLIC-BRINED PORK CHOPS LEMON CONFIT BACON AT HOME CITRUS-CURED SALMON CARAMEL SUNDAE WITH EXTRA-COARSE SALT Technique 3 WATER: The Unrecognized Miracle in the Kitchen WEEKDAY COQ AU VIN PAN-STEAMED SNAP PEAS ROTISSERIE CHICKEN AND LEEK SOUP PERFECT MEAT LOAF WITH CHIPOTLE KETCHUP Chipotle Ketchup PASTRAMI SHORT RIBS EASY CHICKEN STOCK Technique 4 ONION: The Chef’s Secret Weapon TRADITIONAL FRENCH ONION SOUP WINTER VEGETABLE GARBURE GREEN BEAN, CORN, AND ONION SALAD WITH ROASTED SHALLOT VINAIGRETTE ROASTED SHALLOTS MACERATED SHALLOTS LEMON-SHALLOT MAYONNAISE OR CRÈME FRAÎCHE MAC AND CHEESE WITH SOUBISE Technique 5 ACID: The Power of Contrast GROUPER CEVICHE WITH CHILES AND LIME PULLED PORK WITH EASTERN NORTH CAROLINA BARBECUE SAUCE LEMON-CUMIN DAL SAUTÉED DUCK BREASTS WITH ORANGE-CRANBERRY GASTRIQUE CIDER VINEGAR TART Technique 6 EGG: A Culinary Marvel SCRAMBLED EGGS WITH GOAT CHEESE AND CHIVES SHIRRED EGGS WITH CREAM AND PARMIGIANO-REGGIANO CLASSIC NEW YORK CHEESECAKE PIZZA BIANCO WITH BACON AND EGGS MAYONNAISE AIOLI CHEDDAR CHEESE SOUFFLÉ SAVORY BREAD PUDDING WITH CARAMELIZED ONIONS AND GRUYÈRE THE VTR WHISKEY SOUR Technique 7 BUTTER: “Butter. Give me butter! Always butter!” CULTURED CREAM AND BUTTER COMPOUND BUTTER CLARIFIED BUTTER AND INDIAN GHEE BEURRE MONTÉ BUTTER-POACHED SHRIMP WITH GRITS BROWN BUTTER MASHED POTATOES SCOTTISH SHORTBREAD Technique 8 DOUGH: Flour, Part One CINNAMON BUNS DUTCH OVEN BREAD PIZZA DOUGH PIE DOUGH CHARLOTTE’S APPLE JACK SNICKERDOODLES Technique 9 Batter: Flour, Part Two CLASSIC LAYER CAKE WITH CHOCOLATE BUTTERCREAM ICING AND CHOCOLATE GLAZE CHOCOLATE BUTTERCREAM ICING CHOCOLATE GLAZE BANANA-BLUEBERRY BREAD BASIC POPOVERS MARLENE’S YORKSHIRE PUDDING Technique 10 Sugar: From Simple to Complex CARAMEL SAUCE EASY CARAMEL-BUTTER SAUCE CARAMEL-MISO GLAZE ANGEL FOOD CAKE WITH WHIPPED CREAM AND TOFFEE LEMON-LIME SORBET CANDIED ORANGE PEEL Technique 11 SAUCE: Not on the Side! PAN SAUCE FOR ROASTED CHICKEN HOLLANDAISE SAUCE SIMPLE BUTTER SAUCE PEPPERCORN AND COGNAC CREAM SAUCE MUSHROOM SAUCE TOMATO SAUCE CHICKEN OR TURKEY GRAVY Technique 12 VINAIGRETTE: The Fifth Mother LEMON-PEPPER VINAIGRETTE, TWO WAYS LEEKS VINAIGRETTE GRILLED STRIP STEAKS WITH CHILE-OREGANO VINAIGRETTE CHORIZO VINAIGRETTE Technique 13 SOUP: The Easiest Meal SAUSAGE AND ESCAROLE SOUP CREAM OF CELERY ROOT SOUP COLD SNAP PEA SOUP WITH MINT AND HONEY SWEET BELL PEPPER SOUP Technique 14 SAUTÉ: The Hot Seat SAUTÉED CHICKEN BREASTS WITH TARRAGON BUTTER SAUCE SAUTÉED SCALLOPS WITH ASPARAGUS SAUTÉED MUSHROOMS SPICY BEEF WITH BELL PEPPERS SAUTÉED SUMMER SQUASH BRUSSELS SPROUTS SAUTÉED IN SPICY BACON FAT THE WAY TO SAUTÉ BACON Technique 15 ROAST: High and Low ROASTED CAULIFLOWER WITH BROWN BUTTER LEG OF LAMB WITH MINT YOGURT SAUCE PERFECT ROASTED CHICKEN SPICY ROASTED GREEN BEANS WITH CUMIN SUBTECHNIQUE: PAN ROASTING PAN-ROASTED COD WITH CHORIZO VINAIGRETTE PAN-ROASTED PORK TENDERLOIN WITH GARLIC, CORIANDER, AND THYME Technique 16 BRAISE: The Alchemy of Moist Heat BRAISED FENNEL WITH THYME BRAISED LAMB SHANKS WITH LEMON CONFIT BRAISED DUCK LEGS BRAISED PORK BELLY WITH CARAMEL-MISO GLAZE RED WINE–BRAISED SHORT RIBS Technique 17 POACH: Gentle Heat SALMON POACHED IN COURT BOUILLON BEEF TENDERLOIN POACHED IN BEEF STOCK WITH ROOT VEGETABLES WARM ARUGULA SALAD WITH BACON AND POACHED EGGS SHALLOW-POACHED WALLEYE WITH WHITE WINE–SHALLOT SAUCE HALIBUT POACHED IN OLIVE OIL DUCK LEGS CONFIT Technique 18 GRILL: The Flavor of Fire RIP’S OWN MARINADE FOR LONDON BROIL OR FLANK STEAK BASIC WHITE WINE MARINADE FOR CHICKEN AND FISH BUTTERFLIED CHICKEN WITH LEMON-TARRAGON BUTTER BASTE GRILL-ROASTED PRIME RIB GRILLED SPRING VEGETABLES WITH BALSAMIC VINAIGRETTE GRILLED PEAR SALAD WITH HONEY-WALNUT VINAIGRETTE GRILLED BRANZINO WITH FENNEL, LEMON, AND SHALLOT Technique 19 FRY: The Hottest Heat ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN FISH TACOS WITH GUACAMOLE AND FRESH SALSA CHIPOTLE-CORN FRITTERS WITH CILANTRO-LIME DIPPING SAUCE PANFRIED PORK CHOPS WITH LEMON-CAPER SAUCE APPLE-CINNAMON DOUGHNUTS Technique 20 CHILL: Heat Extraction CRISPY BRAISED VEAL BREAST MAKE-AHEAD MUSHROOM RISOTTO DEVILED EGGS DEVILED EGGS WITH BLUE CHEESE AND BACON CARAMEL-PECAN ICE CREAM CANDIED PECANS GRAPEFRUIT GRANITA Epilogue Afterword Appendix Sources Index ACKNOWLEDGMENTS COPYRIGHT

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Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas

Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto PDF

654 Pages·2011·25.07 MB·English

by Michael Ruhlman

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Author:	Michael Ruhlman
Publication Year:	2011
Pages:	654
Language:	English
File Size:	25.07
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