EyeCandy_oct_ruhlmanstwenty

One of the books I’m proudest of having written is Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto. The publisher, Chronicle, is now promoting it by offering a great deal on the e-book, $3.99. I love the heft of the actual book, but frankly, if I’m looking for the seasoning for my fried chicken or the sauce for the Carolina BBQ, I open up my iPad and search the electronic version. The book came about when, having a cocktail with an editor, I said, “Bill, there are only twenty things you need to know to cook anything.” He pointed his finger at me and said, “That’s a book!” And so it was. The electronic version is available using the following links: Kindle Apple ibookstore Barnes & Noble Google Play Kobo Bookshout   If you liked Read On »

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Just the name is inspiring: butter-poached shrimp.  Butter-poached shrimp and grits. Mmmm. Butter-poached lobster, not uncommon in French haute cuisine, was popularized in America by Thomas Keller in The French Laundry Cookbook and at that restaurant. “Lobster loves gentle heat,” he told me then. It’s not much of a leap for the thrifty-minded cook to reason that shrimp, too, love gentle heat. That’s why, in the butter chapter of my new book, I showed how to use butter as a cooking medium (one of the many amazing ways butter can be used as a tool). This dish is absolutely killer. The shrimp stay very tender, rich and tasty with the butter; the grits are then enriched with the shrimp butter. Leftover butter can be used to saute shrimp and garlic for a shrimp stir-fry, use Read On »

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