The final busy moments before this year's Christmas dinner for 11.
Photo by Donna Turner Ruhlman
"You're not going to be happy," Bill said. Bill was the editor of Ruhlman's Twenty, the guy who more or less line-drived it into play. I was meeting him at Chronicle's offices for the first time. "Why not?" "Twenty's going to be sold out." "I thought you printed a lot of copies." "Not enough." "It's December 1st, Bill—this is, like, the biggest book-buying month of the year." "I know." Which is why he said I was going to be unhappy. It wasn't even on Kindle yet (which is how I usually read my copy today, because of the search function). And which is why I'm printing one of my favorite recipes from the book below. And re-promoting it as a Superlative and Timeless Work of Culinary Artistry, as fun to read in bed as it is to cook from. Watch the video some woman I don't know ...
A simple zucchini soup. Photo by Donna Turner Ruhlman.
FINALLY!!! Ruhlman’s Twenty is back in full stock. The first 25,000 sold out within a few months of publication, so fast that Chronicle Books couldn’t push the reprint button fast enough. This delay, followed by a printing error, has kept the book unavailable for four months now! Killing me! But now it’s back in full force with one difference. People have begun to use it, and tweet successes, and facebook it. From Martha (on whom I developed immediate crush) to the Chicago Tribune to the LATimes, the reviews have been resounding. Here are some from amazon: The best review, was the very first, a video review by a woman named Becky, whom I don't know but would very much like to meet! Others have written: I am a big fan of his books and his blog. Time and again, I have ...
The giveaway from OpenSky includes all of the above: a signed copy of my new book, an awesome boos cutting board, all of our wood paddles and offset spoons, the most important knives you can own, and the most awesome and useful pot on the market.
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.
