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 »
Posts Tagged: soul of a chef
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 »
Just a quick reminder that I sign and personalize all my books on request. Just go to my books page, scroll to what you want, and click the “Buy a signed copy” button. We can guarantee before-Xmas arrival only if you order by the end of the day Monday, December 16. In the spirit of the holidays, and because I hate shipping charges, I am now offering FREE SHIPPING. But please, and this is really important, tell me who you want the book signed to by clicking the WHAT THE NOTE INCLUDED SHOULD SAY button before you hit the “pay now” button. Also, I’d like to GIVE AWAY a signed copy of Ruhlman’s Twenty AND The Book of Schmaltz to the first person who can guess my favorite 5-digit number. [Update: The winner was Melissa Fujimoto, Read On »
Check out James Beard awarding winning chef Melissa Kelly’s restaurant Primo and their blog, via Primorestaurant.com.
All I wanted for my fiftieth birthday was to eat all the lobster I could, with a good white wine and a Blanton’s bourbon after. I remember when my mom turned fifty because Donna insisted on doing something special for her, while I lamely lay in bed, scratching my head (within the hour she’d marshaled friends and chartered a plane to Key West for lunch). My dad did a fifty-mile bike ride on his fiftieth with his girlfriend Pat; she was incensed by the arduous journey (“Rip,” she hissed, “you don’t need a woman, you need a machine,” to which he replied, “I just realized it’s my fiftieth birthday”). They were so much older, fifty an impossibly remote age to me, a 25-year-old. Yet here I am now, on that very day. In a wistful Read On »