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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Roast-Turkey-done10

It’s the annual nationwide freak-out. That damned turkey! So many questions, so much uncertainty! I hope this goes a little ways toward easing your mind if you are among the turkey afflicted. Of course, a detailed recipe and process shots are in my latest book, Ruhlman’s How to Roast. For the last couple of years I’ve recommended a roast-braise hybrid. This year a straightforward roast, from the book. Publishers Weekly published a full-on version (see below). Here I just want to go through the basics. You must have good turkey stock on hand, which is easy to do, but you can also buy low-sodium organic broth as well. Stuff the cavity full of onions and lemon and carrots and celery to keep hot air from circulating in the bird’s cavity and overcooking the breast. Truss Read On »

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Roast-cover

Many thanks to all who took the time to comment. So much fun to read. My able assistant used randomizer to choose the winners. Here they are! Email me your shipping addresses if you read this but I’ll also be in touch via email. Elliott Papineau Carrots! Finished with reduced carrot and orange juice. Tonya I love a mix of roasted sweet potatoes, carrots, yellow onion and brussels sprouts with garlic and olive oil or a salsa/enchilada sauce made by roasted tomatillos, onion, garlic and chili pepper until charred then blending. Depending on what I am doing with the sauce maybe adding in some crema/yogurt to add smooth tang. Rita Connelly i love roasting. Chicken is my favorite. And you. Michael, are one of my favorite food writers. I write about food as well; reviews Read On »

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Roasted-root-vegs

  Two reasons to celebrate today: the publication of the first in my series of technique books, How to Roast, and the end of the Hachette-Amazon book pricing war. Presumably Amazon will no longer hide my books, or those by other authors at Little, Brown or any of the six houses Hachette runs. (They’ve just placed an order, my publisher tells me, so they should have them next week; till then, if you want to purchase do so through indies or B&N links below.) And the way to celebrate is to give away signed copies of the book! I will be giving away FIVE copies to randomly chosen commenters. You must in the comments tell me either your favorite food to roast or, if it is chicken (my fave), what your favorite side dish is to Read On »

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avacado-orange-salad-croppe

For forty of the past seventy days I’ve been on the road, with another two weeks to go before I can settle into the holidays, and perhaps the biggest thing I learned was how hard it is to find good, nourishing food when traveling, especially when you live in a Marriott Courtyard. I spent ten days, for instance, at one such Marriott in the infernal (temperature-wise) San Fernando Valley while filming a new cooking competition show. (Kitchen Inferno airs this Wednesday on Food Network—let me know what you think!) True, there was a Whole Foods within a fifteen-minute walk, where I could buy grapes and almonds for the room, and I could have hit the salad bar, but I don’t like to eat out of plastic clamshell containers. By myself. In a shitty hotel room. Sorry Read On »

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