By contractual agreement with Little, Brown, venerable publisher of so many of my favorite authors, I will be UNPUBLISHING The Book of Schmaltz: Love Song to a Forgotten Fat tomorrow morning, so that Little, Brown can roll out the book in hardcover this coming August. So, if you want it for your iPad or iPad mini at the lowest price you’ll ever see it, get it now (it’s received nothing but critical raves, I’m proud to say, and is being offered at half the price it will go for electronically in August and for one-quarter its hardcover jacket price). If you already own it, don’t delete it from your device and you will continue to be able to use it (see note at bottom of post for more info). It will be republished after the hardcover Read On »
Posts Categorized: Food Writing
Say you have a whole ham and your wife, named Donna, doesn’t want the thing hanging in your closet for a year, drying out for prosciutto. Or you live in a fifth-floor walk-up in Manhattan and don’t have a wife named Donna but you also don’t have a closet, let alone a drying room. Or you have a whole ham but do not have a holiday dinner to prepare and fourteen people to feed. Such is usually the case, in fact, so what do you do with a whole ham? I get this question all the time. The answer is that you break it down into smaller, delectable parts. Here’s what one butcher, Rob Levitt, of Chicago’s The Butcher & Larder, does with his ham. It’s difficult of course to put into words exactly where to draw a Read On »
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 Read On »
The importance of food in our society has been gaining steam over the years and has crept into individuals value systems, via NYT.
Here is a list of 100 culinary terms that you should be familiar with, better study there will be a quiz, via Food Republic.