Mise en place for turkey stock/gravy. Photo by Donna Turner Ruhlman
Butter-Poached shrimp and grits from Ruhlman's Twenty/photo by Donna Turner Ruhlman
Photos by Rob Tannenbaum/The Martha Stewart Show
Tea eggs with sichuan salt and scallions at The Lantern/all photos by Donna Turner Ruhlman
Freshly sliced brioche. Photo by Donna
Photo by Donna Turner Ruhlman
There has been a flurry of activity in regards to Michael's new book Ruhlman's Twenty it is featured in today's Chicago Tribune; "20 Steps to Better Cooking". Joe Crea from Cleveland's The Plain Dealer writes about a few of the Twenty techniques, in "Michael Ruhlman's 'Twenty' Recipes. Russ Parson's of the LA Times has also reviewed Twenty.
Upcoming Ruhlman Events
Tonight at 6:00pm see Michael at Lantern in Chapel Hill, North Carolina.
Thursday Michael is back in Ohio for the Cleveland Culinary Challenge that is being held at the Tri-C Hospitality Management Center.
On November 11 & 12 see Michael at the Fabulous Food Show in Cleveland.
To learn more about events follow Michael on Facebook and Twitter.
Michael Pollan at The Greenhouse Tavern last week/photos by Donna Turner Ruhlman
On Monday, Writer’s Center Stage and Cuyahoga Public Library brought Michael Pollan to Cleveland to speak. He happened to be free for lunch and seemed delighted to be taken to The Greenhouse Tavern (above, photos by Donna Turner Ruhlman), for a taste of fall.
Pollan, who lives, teaches and writes in Berkeley, CA, is tall and lanky, bobs his head a lot, smiles easily, and is engaging in conversation. He was for years a magazine editor in New York, and left full-time employment with no small amount of anxiety to complete his first book. His second book had mediocre sales, he noted (I read it long ago, excellent book). The Botony of Desire faired better, but it was The Omnivore's Dilemma that transformed him from non-fiction author and ...
I ran this photo by Donna a while ago, but came across it this weekend and love it so much I decided to put it back up. Just because.
Want to see something even more beautiful? Watch this video, from Grant Achatz and the team at Alinea and Next, the restaurant that is now devoted to childhood. Anyone else tear up? It was the beaters that got me. (My colleague Emilia Juocys found it and put it in the Sidenotes here but it deserves to be featured.)
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.
