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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OpenSky’s knife sharpener offer to people who follow me there forced me to think about sharp knives (I had to write the copy). Normally, I only think about sharp knives when they aren’t. Here’s the fact: the biggest problem in home kitchens is dull knives. There is no greater hindrance to the person in the house who does the cooking than dull knives. Almost without fail, every friend’s kitchen I go to, there is not a sharp knife to be found. The only kitchens I’ve been in where there are sharp knives, are the big fancy ones where no one cooks. And my mom’s. Because she only uses those crappy ceramic knives, so her nice Wusthofs, used on my once- or twice-a-year visits remain pristine. (OpenSky has a great deal on the higher end Ikon Read On »

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