Last week I wrote about our first meal in Italy with the Motturas—the fineness of the meal and the pleasures of sitting down to many courses. But many courses didn’t mean many elaborate courses but rather food of the simplest order. The first course was composed of nothing more than day-old bread and a few garden vegetables, seasoned with vinegar and oil. When this was done, our host Alessandra disappeared from the table to make the soup course. It too used vegetables from the garden and water. I’ve long espoused the value of water, devoting a whole chapter to its many uses in Ruhlman’s Twenty, and I was pleased to see it used so efficiently here. So much so that I bought a couple of small summer squashes at our Saturday farmers’ market to make Read On »

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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 Read On »

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The dastardly minds at OpenSky have created an extraordinary collection of kitchen tools to lure you into their clutches. You are hereby forewarned! But the fact is, they really are offering all of these great tools to one lucky winner who will get all of the above.  All you have to do is follow me on OpenSky and you’re entered.  (For those who already follow me there, you are already automatically entered!) Click here for a chance to win these kitchen essentials at OpenSky. For those of you not familiar with OpenSky, it’s a relatively new ecommerce site sourcing cool stuff recommended by food, health, style and design experts. They allow me to recommend kitchen tools I personally love. I only offer tools and food products I would buy and use myself, and only if Read On »

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Ok, this is it, my last new book: Ruhlman’s Twenty: 20 Techniques, 100 Recipes, a Cook’s Manifesto.” A distillation of all I’ve learned. I’m hoping it’s every bit as fascinating and pompous as my previous book, Ratio. But it’s very different, a big lavish book with great color photography to illustrate the techniques and recipes. Twenty is the exploration of a single idea: that all of cooking can be reduced to a handful of techniques. It’s not as if you have to master a thousand techniques in order to cook well. Or even a hundred. You only need to know about about 20 things (you surely know more already than you think you do). My goal is to explore the basic techniques we need to know to cook everything else. This is all I’ve been Read On »

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