MR-xmas-books-@1020

It’s been a busy publishing year, both frustrating (for many, many months Amazon made it hard for people to buy my books, mine and thousands of others, due to a dispute with Hachette) and exciting. I don’t think I’ve ever published two books in the same year. The big book is Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. (Chris Kimball of America’s Test Kitchen last week picked it as one of his favorites. Thanks Chris, and sorry no macarons! The egg is inexhaustible; I couldn’t put every form of meringue in there!) My publisher, Little, Brown, also created an absolutely killer interactive iBook based on the ingenious egg flow chart I created. Yes, ingenious. Ferran Adrià even said so! The second book is Ruhlman’s How to Roast: Foolproof Techniques and Recipes for the Home Cook, Read On »

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Turkey-Dressing2

The nice thing about blogging as opposed to newspapering is that I don’t feel the obligation to always come up with a new way of roasting turkey or a new stuffing or a new cranberry sauce or a new kind of gravy. The classics are classics. So, herewith, the way I make “stuffing,” just as good as last year’s. I stopped stuffing our Thanksgiving turkey reluctantly, as the stuffing was always my favorite part of the meal when Grandma Spamer made it. But my goal became a perfectly cooked bird, and you can’t cook a turkey perfectly if it’s stuffed. So now I make what we must refer to as dressing, no matter what Mario says (“That’s what you put on a salad.”). Dressing denotes that it’s stuffing cooked in a pan. And it can Read On »

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I love pancakes on winter mornings. And I find something terribly satisfying about pancakes with an over-easy egg and bacon—the savory bacon and the sweet pancake and syrup expertly mediated by the versatile egg.  I got to thinking about them recently after a commenter on a recent post announcing the Ratio 2.0 release wrote that for five bucks he’d do the math himself. It kind of annoyed me, but I couldn’t figure out why until I thought about pancakes. I always remember that I prefer a 5% brine, so that however much water I use, I can multiply that by .05 to determine the salt quantity. But ratios aren’t simply math, they’re about the proportions of several ingredients. No matter how many times I make pancakes, I always check the ratio. Moreover, they scale to Read On »

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The new version of our Ratio app is now available, with a thrilling new feature. You can create your own custom ratios. For instance, while the 5-to-3 flour-to-water ratio, or 60% water, is the standard baker’s percentage for bread, many prefer a wetter dough, as high as 86% for the no-knead doughs. Now you can create and save your own ratios. You can devise your own specific recipes and save them to your recipe library. And of course the app still functions as an all-purpose recipe calculator for 32 fundamental preparations. Simply type in the amount of one ingredient and the app automatically tabulates the amounts of all the ingredients. Scale recipes up or down as needed. Want pancakes but have only one egg? Type that in to tabulate the correct amount of flour and Read On »

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Just a quick reminder that I sign and personalize all my books on request. Just go to my books page, scroll to what you want, and click the “Buy a signed copy” button. We can guarantee before-Xmas arrival only if you order by the end of the day Monday, December 16. In the spirit of the holidays, and because I hate shipping charges, I am now offering FREE SHIPPING. But please, and this is really important, tell me who you want the book signed to by clicking the WHAT THE NOTE INCLUDED SHOULD SAY button before you hit the “pay now” button. Also, I’d like to GIVE AWAY a signed copy of Ruhlman’s Twenty AND The Book of Schmaltz to the first person who can guess my favorite 5-digit number. [Update: The winner was Melissa Fujimoto, Read On »

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