MR-xmas-books-@1020

I would of course be remiss in the eyes of my venerable publishers if I did not recommend my own books as being splendid gift ideas for the holidays. So herewith my not-so-humble descriptions of some of the books I’m most proud of. My favorite and most useful cookbook, especially for young cooks, home cooks who want to get better, or parents who want to help teach their kids to cook, is Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto. It identifies the twenty fundamental ideas, foods, and techniques required to cook just about anything. It won a James Beard Award in the general cooking category when it came out. The egg is a miracle of nutrition, economy, deliciousness, and utility. There may be no more valuable food to the cook. So I wrote a book Read On »

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Braise-roasted-Turkey

I received the following email today from my beloved cousin Ryan, husband to the smarter-than-he-is Tesse, father of a toddler with another on the way, and they’ve just moved into their first house: Michael, I am undertaking my first thanksgiving and have responsibility for all the cooking.  I am starting to think I am a bit over my head and was hoping you could help me get things under control.  I’m not even sure where to start?  Other than turkey. Ryan Dear Ryan, First, make a list of everything you’d like to serve, write it all down on a piece of paper, then make a plan for cooking it. (The last thing you want to be doing is entering a grocery store the day before Thanksgiving. You’re smarter than that.) Have plenty of onions and carrots Read On »

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Roasted-root-vegs

Here are two fabulous side dishes to consider for the holidays (and throughout the winter). I love the roasted vegetables—easy, delicious, nutritious. And the beets, with their color and sweetness, are the linchpin of this dish, so don’t omit. My editor made these and said, “I can’t believe my kids ate beets! And loved them.” This recipe appears in my book How to Roast, FYI. The gratin is great for three, reasons. They’re so good, for one. I made the below dish when I was working with Le Creuset (great gift idea, that dish, btw). My daughter actually got mad at me and said, why don’t you make those cheesy potatoes for us? So I did. Reason two: golden brown crispiness combined with gooey cheesy goodness. Reason number three: These can be made three or Read On »

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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 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. Read On »

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