4-Onion-Garbure

Continuing a series of soup posts as the weather cools (here in the Northeast at least), I’m offering this rich vegetable garbure. Garbure hails from my favorite food region, Gascony, in the southwestern corner of France. (I wrote about it here for Conde Nast Traveler.) It would traditionally include some kind of confited meat and cabbage. This version, which I included in Ruhlman’s Twenty, gets its depth of flavor from bacon rind, but you could substitute several slices of rind-on bacon, diced, or omit the bacon completely for a vegetarian soup. But pig skin, connective tissue, is loaded with a protein called collagen, which breaks down into gelatin to give the soup great body. If you can’t find slab bacon with a rind to remove yourself, order it from your butcher or meat department. Or, better Read On »

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Sweet-Bell-Pepper-Soup-Fini

This is a fabulous all-purpose soup method, here used with sweet bell peppers. But you can use it for just about any vegetable—asparagus, mushroom, pea, carrot. I learned it from Thomas Keller and wrote about it in his French Laundry Cookbook. Then I wrote about it again in Ruhlman’s Twenty because it’s such a versatile method. It’s very rich, so I only serve about 1/3 cup per person. This soup makes a great appetizer. (And a reminder: my partner in tools, Mac Dalton, suggested running a sale on our soup and serving spoons through this October.) Also, if you’re in Cincinnati tomorrow, come see me at Books by the Banks, where I’ll be signing my book, In Short Measures, a collection of novellas, reviewed today, happily, by Tara Laskowski. Have a great weekend, all. Sweet Bell Pepper Read On »

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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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A great summer treat, halibut ceviche. Photo by Donna Turner Ruhlman.

                                  I’ve been on the road a lot for a new book and so haven’t been able to post as usual. Offering here a repost of ceviche because when it’s hot, there’s no better appetizer, hors d’oeuvres, or even main course as a cool, acidic, spicy ceviche. And it’s so easy, nourishing, and refreshing, it’s something I make often in the summer. My favorite fish to use are snapper and grouper, which are usually easily available. I’d love to hear in comments what other fish people like to use in ceviche.—MR. One of the lucky perks about being an independent writer is that I can occasionally entertain invitations to exotic locales on someone else’s dime. Not long ago I 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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