Category Archives: Books

Books that are presented here have been read by me/staff, posted by a guest chef/food expert/blogger, being written by me, and are great books to have in your kitchen library.

Snickerdoodle: The Perfect Cookie (Almost Always)

By Michael Ruhlman | Published: May 24, 2012

Snickerdoodles/photo by Donna Turner Ruhlman

Dear Mr. Ruhlman, the email read.  It was the very first one waiting for me this morning. And glancing quickly down and seeing a single word, my stomach turned. I have been a fan since Ratio, the writer continued. It is my first stop on the cookbook train. I got Ruhlman's Twenty for a gift and was over the moon, have read it cover to cover. And what's more I have tried several of the recipes with success. But seriously, the Snickerdoodles? One of the best cookies of all time and got my kids all worked up into a lather to make some tonight . . . but I have to say, yuck. Sugar bomb! We doubled the recipe because you can never have enough Snickerdoodles . . . 3 cups of sugar to ...

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Also posted in baking, Desserts, New Media, Recipes | Tagged , , , | 14 Comments

Why Awards Matter to Me

By Michael Ruhlman | Published: May 21, 2012

The Beard and the Ripper. Photo by Donna Turner Ruhlman

Well, they do and they don't. Ruhlman's Twenty surprised me by winning both an IACP award and a James Beard award this spring. The book's editor, before the Beard ceremony, wrote, "The book is just unusual enough to break through all the other more standard cookbooks." True, it is unique, a book organized by techniques rather than by types of dishes. I thought this was a liability in the awards department. Ratio was a completely original book, a book like no other, and was nominated for nothing. The French Laundry Cookbook I thought was truly unique, with its broad mix of story, Thomas Keller's trajectory, but also the stories of his purveyors, its discussion of critical elements of his cooking (beurre monté, special ...

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Also posted in Food Writing | Tagged , , , | 21 Comments

Ruhlman Wins!

By Emilia | Published: May 7, 2012

Twenty wins the James Beard Award, via San Francisco Chronicle!

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Also posted in Article, Food Writing | Tagged , , , , , , , | 36 Comments

Friday Cocktail Hour: The Whiskey Sour

By Michael Ruhlman | Published: May 4, 2012

The Whiskey Sour/Photos by Donna Turner Ruhlman

I had my first cocktail with an egg white in it at The Best Bar in the World, and it was a revelation. A Ramos gin fizz. The egg white gave it the kind of body I'd never felt. (And nutrition! If LA starlets can call an egg white omelet a meal, I can call my cocktail a meal!) I've since become a huge fan of what an egg white can bring to a drink. I even put the VTR Whiskey Sour in Ruhlman's Twenty! Herewith the Friday Cocktail Hour a classic whiskey sour. It's typically made with bourbon, and that's fine, as is scotch. But after last week's Manhattan, which used Old Overholt Rye, I had a rye on the rocks to evaluate it ...

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Also posted in Cocktails, Food Adventure, Recipes | Tagged , , , , , | 63 Comments

Culinary Intelligence—An Emerging Trend?

By Michael Ruhlman | Published: May 3, 2012

Crispy suckling pig from Maialino NYC/Photo by Ellen Silverman

I spent a couple days in New York last week meeting with two very good publishers, one of whom, a veteran and very smart editor, asked whether I'd thought about how busy people can actually integrate real cooking and real food into their daily lives. He wasn't talking about the crispy pig I had at Maialino hours later. That, as you can see, is real food and real good. (Two standbys for me in NYC, where I go just to feel good, because NYC makes me all jittery and my eyes go out of sync like that Mad-eye guy in Harry Potter but not in a useful way: Bar Boulud and any one of Danny Meyer's restaurants. It's not just the food, ...

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Also posted in chefs, Food Adventure, Food Writing, Travel | Tagged , , , , , , | 167 Comments

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