The official cover of The Book of Schmaltz.
Schmaltz, chicken fat rendered with onion, an initial "cover" photo by Donna Turner Ruhlman.
Rob Levitt, owner and head butcher of Chicago's The Butcher & Larder.
Photos by Huge Galdones.
Time to reflect on the year that has passed, a good one with much productivity here in the Ruhlman household! As our hobbled economy slouches toward recovery (and a fractious House of Reps hides behind a corner, stick in hand, waiting to trip it up), we remain staunchly optimistic! And I would like to publicly thank my amazing wife, without whom none of this could happen. Thank you, Donna!
Herewith, a bit of personal horn tooting, highlights of this year's work, followed by the Top Ten most popular posts of 2012. Best wishes to all for a healthy and fruitful New Year filled with great food and great cooking!
Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto won both the James Beard Foundation Award and the IACP award for general cooking.
Brian Polcyn and I published Salumi: The Craft of ...
Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
