Category Archives: schmaltz

On Schmaltz and Digital Publishing

By Michael Ruhlman | Published: April 24, 2013

Schmaltz is getting ready for book form. Photo by Donna Turner Ruhlman.

Schmaltz, chicken fat rendered with onion, an initial "cover" photo by Donna Turner Ruhlman.

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 ...

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Also posted in app, Books, Ethnic Cuisine, Food Business, Food Writing, Jewish Cuisine | Tagged book, Little Brown, preorder, schmaltz, self publishing | 14 Comments

Schmaltz on Bread

By Michael Ruhlman | Published: January 25, 2013

Schmaltz schmeared on bread. Photo by Donna Turner Ruhlman.

Fat on bread. Talk about felicitous but little-thought-about pairings. While writing Schmaltz, I of course tasted schmaltz on rye, with a little kosher salt, and it's so good. Now this really is better than butter. (Donna would want to underscore yet again the power of backlighting. This was shot in late afternoon sunlight.) Back to cold Cleveland tomorrow. Now need to make lobster stock from yesterday's crustacean extravaganza. Twenty-five lobsters à la minute is no easy task, so thanks to all the sailors who lent a hand, especially Russ, whom I sprayed repeatedly with lobster juice as we cracked fifty claws. His favorite shirt no less. Other links you may like:

My post on how to make a classic rye bread.
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Also posted in Books, Bread, Donna Turner Ruhlman Photography, Jewish Cuisine | Tagged bread, Donna Turner Ruhlman, photo, schmaltz | Comments closed

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