Comments on: Holiday Gift Week: Cookbook Picks for 2012

By: kingofbaconandeggs

kingofbaconandeggs — Wed, 19 Dec 2012 12:04:25 +0000

Everyone is trying to make a buck and save a buck. I for one cherish my in person interactions with retailers if shopping at their stores is a pleasurable experience; however, they need to be competitive too. If the spread between online and in person at my local shop for non food products is only a few dollars and I’m in town, I usually buy local. But if it is more, plus tax, plus the fact that I do not live close to many shops (i.e. time and gas), Amazon all the way. I don’t yearn for the days of the milk man or home coal delivery or going to stores that do not carry what I want. Does your store offer hyperlinks to all the inventory you sell plus reviews? I enjoy Michael’s FREE website and I hope it stays that way.

By: Jason

Jason — Wed, 19 Dec 2012 06:21:40 +0000

I am a huge bbq/meat enthusiast. That being said a lot of bbq cookbooks are kinda the same old thing in different form. However, Charred and Scruffed by Adam Perry Lang is outstanding. He goes through start to stop the primal yet elegant cuisine we all have come to know and love as BBQ. From basting, to cooking techniques, preps, to finishing salts and board sauces it is fantastic. I sat down and read through it in a night. Amazing! Thanks for the list my amazon wish list just got even longer. Now to adapt what I learn to my BGE!

By: 2012 Coobook Lists; Scott Makes the Forbes “30 Under 30”

2012 Coobook Lists; Scott Makes the Forbes “30 Under 30” — Tue, 18 Dec 2012 23:15:25 +0000

[...] Ruhlman.com: On his blog, Michael Ruhlman writes, “It is great for the home, giving basics on sous vide cooking, the best way to use your grill, innovative ways to use the microwave and pressure cooker, and other basics. And the drop-jaw-stunning photography remains.” [...]

By: Thinking about Christmas – a lobster and fennel stew :: Cannelle et Vanille

Thu, 13 Dec 2012 13:02:00 +0000

[...] by the positive reviews my book has been receiving (read here, here, here, here, [...]

By: Friday Cocktail Hour: Party Punch | Michael Ruhlman

Friday Cocktail Hour: Party Punch | Michael Ruhlman — Fri, 07 Dec 2012 17:36:46 +0000

[...] Cookbook picks of 2012 [...]

By: Friday Cocktail Hour: Name this Cocktail Contest! | Michael Ruhlman

Friday Cocktail Hour: Name this Cocktail Contest! | Michael Ruhlman — Thu, 06 Dec 2012 22:51:29 +0000

[...] Cookbook picks of 2012 [...]

By: Winner Winner Twenty, Sous Vide Supreme & Cocktail Name | Michael Ruhlman

Wed, 05 Dec 2012 15:51:26 +0000

[...] Cookbook picks of 2012 [...]

By: Holiday Gift Week: TWENTY Giveaway! | Michael Ruhlman

Holiday Gift Week: TWENTY Giveaway! | Michael Ruhlman — Tue, 04 Dec 2012 18:07:14 +0000

[...] Cookbook picks of 2012 [...]

By: RanchoDeluxe

RanchoDeluxe — Sat, 01 Dec 2012 20:27:02 +0000

Thank you for explaining about Amazon. I just ordered Bouchon Bakery via the link. I am pleased that you benefit from your hard work. I appreciate you and look forward to your posts. And your next book whatever it may be.

By: Lisabu

Lisabu — Fri, 30 Nov 2012 16:28:11 +0000

ruhlman Nice, didn’t know about this one, thanks vivian.

Great profile of Ottolenghi in this week's food edition of The New Yorker. I love both his books, Jerusalem and Plenty.

By: Hannah Barnett

Hannah Barnett — Fri, 30 Nov 2012 12:56:42 +0000

I’m surprised to see that you didn’t list “An Everlasting Meal” from Ms. Adler!

By: Marsha

Marsha — Fri, 30 Nov 2012 01:46:46 +0000

What makes the bread section of the Bouchon Bakery cookbook groundbreaking?

By: Martin Sovik

Martin Sovik — Fri, 30 Nov 2012 00:02:20 +0000

OK, that’s fair, and I hope to see that transparency. Enough said, except to say it won’t stop me from stopping by….

Martin

By: Holiday Gift Week: Sous Vide Supreme Giveaway | Michael Ruhlman

Holiday Gift Week: Sous Vide Supreme Giveaway | Michael Ruhlman — Thu, 29 Nov 2012 15:40:42 +0000

[...] Cookbook picks of 2012 [...]

By: ruhlman

ruhlman — Thu, 29 Nov 2012 01:36:16 +0000

Nice, didn’t know about this one, thanks vivian.

By: ruhlman

ruhlman — Thu, 29 Nov 2012 01:34:05 +0000

best is a food saver. 2nd best is ziploc vacuum seal. rules: keep air off food. wrap food well. that’s about it. air and light are the enemy.

By: Vivian

Vivian — Wed, 28 Nov 2012 22:41:39 +0000

There is one other book I wanted to suggest. Yotam Ottolenghi & Sami Tamimi’s book JERUSALEM. In all honesty I can cook out of it every day of the week and be content. It’s published by Ten Speed Press.

By: E. Nassar

E. Nassar — Wed, 28 Nov 2012 20:17:18 +0000

ruhlman wild game and fish. is that new? because hank shaw’s book on same subject came out last year and is also superb.

I love Hank's book as well. Afield is more thorough with it's focus on hunting and fishing (not foraging) and I appreciated it a lot for the detailed pictures about cleaning wild game and fish which Hank's book does not have.

By: Alex S.

Alex S. — Wed, 28 Nov 2012 18:10:35 +0000

Gerry, I’m really looking forward to mastering all the 20 techniques! Now that I am older I realize how thankful I am for being exposed to good cooking at an early age. My mom would be in the kitchen all day making Mexican, Chilean and other various latino dishes for our family. As an adult i’ve exposed myself to good food by eating at all kinds of restaurants. I believe that eating out gives an individual a good perspective of different styles of cooking and give us an idea of what type of cuisine we feel passionate about. For now, I’m going to focus on what I know and that is Mexican but I hope to venture out to other cuisines like Japanese, Vietnamese and Scandanvian. Best of luck with mastering the techniques in Ruhlman’s Twenty, cheers!

By: Holiday Gift Week: </br>Dalton-Ruhlman Products | Michael Ruhlman

Holiday Gift Week: </br>Dalton-Ruhlman Products | Michael Ruhlman — Wed, 28 Nov 2012 16:46:43 +0000

[...] Cookbook picks of 2012 [...]