by Michael Ruhlman | Oct 26, 2015 | aromatics, Books, Recipes, ruhlman products, Soups, technology, Vegetables
Continuing a series of soup posts as the weather cools (here in the Northeast at least), I’m offering this rich vegetable garbure. Garbure hails from my favorite food region, Gascony, in the southwestern corner of France. (I wrote about it here for Conde Nast...
by Michael Ruhlman | Oct 16, 2015 | aromatics, Books, Recipes, Soups, Technique, Tools
This is a fabulous all-purpose soup method, here used with sweet bell peppers. But you can use it for just about any vegetable—asparagus, mushroom, pea, carrot. I learned it from Thomas Keller and wrote about it in his French Laundry Cookbook. Then I wrote about it...
by Michael Ruhlman | Oct 9, 2015 | Recipes, Soups
Without question, French onion is my favorite all-around soup. It’s a satisfying, nourishing meal. Not only does it have all the components of a meal—a nutritious broth, a vegetable, cheese, bread, and a big glass of a big red wine—it’s also got all the...
by Michael Ruhlman | Oct 6, 2015 | Books
In May 2011, I traveled to my alma mater, Duke University in Durham, NC, to attend the memorial of my mentor, Reynolds Price. Returning to the school felt like returning to my youth there, where I’d pursued my dream of writing fiction, in Reynolds’s class...
by Michael Ruhlman | Oct 1, 2015 | Books, ebook, technology
One of the books I’m proudest of having written is Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto. The publisher, Chronicle, is now promoting it by offering a great deal on the e-book, $3.99. I love the heft of the actual book, but...
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