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 seminal moments of my life as a cook that involve his work. So it is no surprise that I stayed up late one night to read TWENTY and then immediately started in on the recipes. The book is nothing short of brilliant.
--Ellen Malloy, restaurant publicist and trained chef
As a cookbook reviewer, I occasionally come across exceptional cookbooks. Ruhlman's Twenty is a truly exceptional one. Whether you are a total novice or an advanced home cook with an extensive library, this book is a superb addition to your kitchen shelf. This is not really a cookbook, rather a cooking instructional text with great supporting photo illustrations. If you learn all about the 20 techniques Ruhlman carefully describes and D. T. Ruhlman illustrates, your cooking is likely to improve by several levels.
Each chapter focuses on a key element of cooking, and then culminates in pertinent recipes that reiterate the chapter. Each recipe has pictures that are step-by-step. The "teach and then do" approach is not much different than the way a traditional high school Chemistry book would be set up. However, this time it is much more colorful and tasty!
For fans of Ruhlman, the book is much more colorful than Elements of Cooking, and more thorough than Ratio. This makes it my favorite book by him so far, and probably one of my favorite books to use in the kitchen. For everyone short of a professional chef, this book has something to teach them.
I'm a fairly experienced cook, and wanted to improve my skills. Additionally, my daughter, who's 20, is learning to cook. I bought both of us a copy, and have found it to be a virtual cooking class for nearly every aspect of cuisine. … I've enjoyed not only my new skills and recipes, but also seeing her skills blossom. This is without a doubt, the very best cookbook in my collection.
Even the two-star slam by someone named Janet Zimmerman got a whopping 36 resulting comments. A few from me! (Ms. Zimmerman was not pleased!) Of the 42 comments on Amazon, so far, only four gave the book 3 or 2 stars. As most of you know, I love controversy and vigorous debate!
And I get emails too:
I’ve been looking for this kind of tool forever and now that I’ve discovered you I’m tripping over your other tools like Ratios. Your book has reenergized my passion to learn, explore, and train. No time for culinary school so I’m choosing you as my in home teacher. I’ll be buying a few of your signed copies I’m so impressed.
Congratulations and kudos on a great piece of cooking literature.
Best regards,
David J Farrell
Thank you all who commented on my book, but thank you most for cooking and spreading the gospel of cooking our own food.
My goal here and always: to encourage more people to cook for their family and friends. Our world is better when we do, simple as that!
If you liked this post on Twenty, check out these other links:
- My appearance on the Martha Stewart Show.
- One of Emilia's favorite recipes from Twenty: Roasted Cauliflower.
- Try making butter poached shrimp with grits.
- Snickerdoodles you can find this cookie recipe in Twenty too.
© 2012 Michael Ruhlman. Photo © 2012 Donna Turner-Ruhlman. All rights reserved
I love the design of this book -- the way the color code is carried out throughout the book. Starting with the little colored square pattern on the spine to the colored numbers to the solid colored pages for each chapter to the rectangles on the edge of the pages, etc. etc. Not to mention the beautiful and descriptive photographs and clearly laid out pages. Genius design....
Vanessa Dina at chronicle did the excellent design? She also authored meat girls cookbook http://www.amazon.com/Meat-Club-Cookbook-Gals-Their/dp/B002LCB5K4/ref=sr_1_1?s=books&ie=UTF8&qid=1333039726&sr=1-1
Michael, I love this book. The chapter on salt has changed my cooking forever. I am very happy for your success in this book.
This is a wonderful book. I have already bought four versions: 2 print (one for me and one for my assistant at work), 2 ebook (the same, one for me and one for my assistant at work). I use the ebook on my iPad; she uses the ebook on the Kindle Fire. Both work great. You and Donna "ruhl." (Sorry.)
David, How is Elements of Cooking different from Twenty? What does one book have that the other one doesn't?
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