I'm giving away a personalized Twenty and two awesome Spankettes in return for your ideas. Photo by Donna Turner Ruhlman.
Matzo ball soup at its most elegant, with clarified broth and thoughtfully cut garnish. Photos by Donna Turner Ruhlman
Introducing the "Major Award."/Photo by Donna Turner Ruhlman.
"You're not going to be happy," Bill said. Bill was the editor of Ruhlman's Twenty, the guy who more or less line-drived it into play. I was meeting him at Chronicle's offices for the first time. "Why not?" "Twenty's going to be sold out." "I thought you printed a lot of copies." "Not enough." "It's December 1st, Bill—this is, like, the biggest book-buying month of the year." "I know." Which is why he said I was going to be unhappy. It wasn't even on Kindle yet (which is how I usually read my copy today, because of the search function). And which is why I'm printing one of my favorite recipes from the book below. And re-promoting it as a Superlative and Timeless Work of Culinary Artistry, as fun to read in bed as it is to cook from. Watch the video some woman I don't know ...
Sous vide slow-cooked egg with Noodlecat ramen noodles, veg dashi broth.
Photo by Donna Turner Ruhlman.
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