I'm giving away a personalized Twenty and two awesome Spankettes in return for your ideas. Photo by Donna Turner Ruhlman.
Short version: I ask you, cherished reader, what book would you like me to write next?
Update, 5/9, 8 p.m.: A winner has been chosen using randomizer: Aaron Weiss, a journalist and TV news director in Sioux City, Iowa. Thanks for commenting, Aaron, and for cooking with your family! Thank you everyone. Frankly, I was astonished by all the ideas and fascinated by the patterns. Still making my way through the nearly 500 comments.
My favorite suggestion, got filtered out due to a spam issue, from regular reader and commenter, Bob Tenaglio:
I’d call the book “Time; The Secret Ingredient You’ll Never See On Iron Chef,” and it would delve into dry-aged meat, fermentation, enzymatic transformation, what constitutes “freshness” and “rot,” the role of rigor mortis in meats and seafood, "low and slow," development of flavors.
...and now back to the original post...
Complete version, or here's what happened Thursday at Bar Boulud, my favorite culinary landing pad when touching down in NYC. I was there to meet with my editor, Michael Sand, of Little, Brown, which will be publishing The Book of Schmaltz in August, and in the spring, my innovative exploration of the kitchen's most versatile ingredient. These were the known factors when I decided to hook up with this venerable publisher.
This, too, was known: I would also write four shorter, single-subject cookbooks. And this was the main topic as Sand and I munched through salads and jambon beurre and a taste of boudins noir et blanc (exquisite, all). What should those books be?
Ruhlman Singles will be about one-third the length of a traditional cookbook. Like The Book of Schmaltz: Love Song to a Forgotten Fat, they will comprise 20 or so recipes, but recipes that might be short master classes on a specific idea and technique within that broader subject. In the Single for Roast, for instance, there would be a high-heat roast technique and recipe, a low, slow roast technique and recipe, a pan roast, etc., and it would explore all the finesse points, the techniques that take a dish from good to aaaawesome, recipes that gave my prose room to spread out, in a format that would allow photos of each dish and as many process shots as we feel needed. (Can't tell you how many of you have thanked me, or Donna and me rather, for making you feel comfortable in the kitchen because of the process shots.)
The world doesn't need more recipes, it needs more technique, and home cooks need more confidence and encouragement in the kitchen. (Because you're not too stupid to cook, even though Kraft wants you to think you are.)
Sand and I mulled: should they be basic technique books, like roast? Or ones more suited to the ambitious home cook, like sous vide or fermentation (cooking with bugs!), or cooking with actual bugs, grasshoppers, and whatnot?! (As that's Andrew Zimmern territory, I'll probably stay out of the latter.)
Then Sand said: "Why don't you ask your readers. What do they want?"
Well? I'd love to hear from you! I have a list of ten or so ideas already. But take a moment to tell me: if you could choose one subject for me to write and think about, to cook through and photograph, what would it be? As an enticement, I'm giving away to one of you, chosen by randomizer on Thursday, a signed and personalized copy of Ruhlman's Twenty: Twenty Techniques, 100 Recipes, a Cook's Manifesto, and two—yes TWO!—Spankettes, the middle-sized wooden spoon that is one of my most cherished and valuable tools in the kitchen. While the winner has to be chosen at random and live in the U.S. (postage issue, sorry Canada, England, Australia, India!), if I write about what you wanted me to write about, I will be eager to acknowledge and thank you by name (if you wish) in the book.
So, I ask you, with deep thanks for even clicking on this page, tell me, what should the next book be? I shall return to Sand today the revised manuscript on the world's most versatile culinary ingredient, and photography will wrap up soon. What should I write about next?
If you liked this post, take a look at these links:
- Cook your own food. Eat what you want. Think for yourself.
- My recent posts on How to Cook Morels and the Final Word on Battle of the Spoons.
- Mac Dalton and I have created not only killer wood spoons, but a number of unique kitchen tools—full catalogue here.
- This coconut tres leches cake recipe from CHOW is pretty awesome.
- The LA Times introduces us to the cocktail called the American Poet.
© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.
Pickles and Preserves and other canning.
I'm with Tim. I am a decent home cook, but I'd love to feel confident about canning. This just was not covered in home ec. BTW, am Canadian, so if I some how win, please gift Tim.
Sort of a spin on the Roast concept, I'd love a technique manual for different cuts of meat -- the sort of things people used to learn from their grandmothers or their butchers. Roast chicken is beautifully covered in Twenty, of course, but what about a pot roast? What's a good cut and method for doing pulled pork? Or brisket? What if the inlaws are coming for supper and I need something I can cook quickly? Does anyone cook crown roast anymore?
A breakdown/list of "hey, if you have all day, low and slow" or "crap, need supper done in an hour" options would be great as well.
Thanks!
I LOVE this idea, and as much as I think it is a great book idea, I think it would be even better as an app - I'm thinking of a more meat focused version of the Monterey Bay Seafood Watch app. Would definitely spend $4-5 to be able to check this app on my phone to be able to check at the farmers market or butcher.
I'd also like to see the preservation idea, and agree with the poster who suggested sauces and said that is real split between a good home cook and a restaurant type meal.
Ultimately I think it really depends on the audience you'd like to reach with these 4 books. Are you looking to reach your core audience and the majority of people who post, most of whom I would expect are proficient home cooks? In that case more advanced techniques; tasks that require additional equipment. If you're looking to encourage reluctant home cooks to take a more active role, I think that the first book should be focused on organization/menu planning/shopping.
I still think that would be a great topic for the first book - how to grocery shop, how to get multiple meals out of one 'cook', planning on how to use leftovers and then making sure you have leftovers, etc.
Second vote for pickles, preserves and canning. We joined a CSA for the first time and l'm looking for ways to preserve summer's bounty.
My vote is stick to the basics: flour.
I think it's time for a vegetable book. Not necessarily a side dish thingy. Don't get me wrong-Meat is King, and your books are fantastic, especially Charcuterie! But every King needs a Queen by his side. A good accompaniment to a great meat completes the meal! I'm thinking a "Farmer's Market"-Veggie version of Charcuterie!!
My next request is an expansion of your bread basics app into a text. Let's drill those common ratios in deeper! 4 basic ingredients, endless combinations!
Take care,
BJ
The basics of kitchen organization, meal planning, and shopping with some make-ahead recipes, ala your conversation with Alton Brown from 2010.
The perfect topic for a short, targeted reference with some demo recipes that might be overblown by a full book length cookbook.
What about seasonal? With 4 books it would work out perfect for Spring, Summer, Fall and Winter. You could go through ingredients that are abundant for that season, their uses and how to use them in different dishes.
I enjoy eating locally grown/raised foods, and more knowledge in what is grown/raised during which seasons would be helpful and educating.
seasonal means different things to different people
I'd go along the lines of the Friday cocktail hour posts. Cocktails in general might be a little over-reaching for the shorter format you're talking about, but something more specific might be appropriate. How about a book just on whisk(e)y, and cocktails thereof? Or just the sour family of cocktails?
What is seriously lacking for today's homebrewer/cook/vinter is a book on distillation: how to produce eau de vie of various sorts.
Thickening. I know how to make a roux, but other thickening options I don't feel comfortable with. It looks like my family is going to have to go gluten free, and I'm trying to get used to using arrow root to thicken gravy and soups, but my results are iffy at best. Someone mentioned that I need to add it at a different point, but I feel lost.
you add it at the end, mixed with liquid to consistency of cream, makes a slurry, works great.
Growing a sourdough starter from scratch and then using it in various products like bread, pizza, hot cakes, etc. Or cheese making, in particular making aged cheeses at home. For something faster: oil. The various kinds and how to cook in them.
Cheese. For example, some people seem to have trouble with the sauce for mac'n'cheese breaking, although I've never found this especially hard. But cheese can be tricky for me sometimes. I often find ricotta fillings in Italian dishes bland in flavor and texturally unappealing; what are the cooks doing wrong? I tried to make a side dish of asparagus with parmesan "cracker" topping (from the Eleven Madison Park cookbook, if I remember correctly), but the parmesan thingy would barely maintain structural integrity, let alone crunch in the delicate way I was looking for. A good cheese is often at its best served simply, or perhaps grated on top of a dish at the last moment. But what the recipes where a *good* cheese can really shine when cooked? A grilled cheese sandwich is one that comes to mind. But already when one gets to quesadillas, I think even a bland, inexpensive cheese often works as well as if not better than something extraordinary.
I would never buy a whole cookbook about cheese. But a "single"? Just maybe. You could also tackle some related food science questions, such as that age-old puzzle: when a block of cheese grows moldy in the fridge, is it safe to just cut off the moldy bits?
soups
I'd like to see something on food safety. What are the things to actually be concerned about and what's blown way out of proportion.
I would love a book on butchering your own meat/poultry. That art is lost and I would love to be able to buy bigger cuts of meat or whole birds and break them down myself without hacking it into unrecognizable pieces.
A book on leavening would be interesting. The basics, the techniques (sourdough yeast, or making yourl own yeast generally, etc).
Agree with the cocktail idea above. Focusing on the fundamentals of cocktails along the lines of Twenty and Ratio
Pressure cooking. Moreover, how to take existing recipes and techniques and adapt them to using the pressure cooker. One of the greatest excuses people use for not cooking many dishes at home is time. Armed with a toolset for converting other people's recipes into ones that can be sped w/ the help of a pressure cooker might encourage more home cooks to expand their horizons.
I'd also definitely read books from you on either sous vide or fermentation, which likely would have been my recommendations for titles had you not already mentioned them.
A book about soups.
Using leftovers, and planning to have leftovers that need to be used up.
Anything bread related. I'd love to see Donna's process photos on various bread items, e.g. bagels, rolls, loaves, boules, etc.
Pasta. How to cook it, how to season it, how to make it - plenty of room for expansive text and photos.
Chinese. In particular, working with a wok/stir fry, which is at the high heat end of the spectrum as far as Twenty goes, and changes how you approach your recipe. (It's also great for a discussion of mise en place.)
I would like to see a book about meals for when you are cooking for more people than just your family and how to pull them off. Whenever we have a large group of people over I always cook the same thing (tri-tip) cause I know I can do it well for a lot of people. I definitely want to expand my horizons but I am always reticent and I go back to what I know will work.
Fish with scales - not shellfish. Cooking fish seems to be one of the scariest things in the kitchen, especially since fish names are so confusing and inconsistent. Yet with a few basic techniques you can cook almost any fish since so many are interchangeable.
I'd vote for Cocktails, maybe something similar in scope to PDT but more informative and approachable...possibly digging into the thought process behind a particular drink as well as the balancing of the flavors/ratios.
I would like one on common mistakes that ruin or don't quite make the dish what it should be. Most people only make a dish once in a while so they aren't practiced or may not realize a few small things that they are doing wrong, so they repeat it every time they make that dish.
Third vote for pickles, preserves and canning. One of my favorite photos from Donna is the peppers from Symon's book. Refrigerator pickling, canning, etc. should given enough variations (and 20 or so recipes) to do a good short book.
I would like one on Fermentation. It is a forgotten technique that has played a huge role in the evolution of food. You would have a really broad area to play in, dairy, bread, vegetables, meats, tea, and of course alcohol. You could cross cultures. The symbiotic relationship with our health. There are lots of accessible techniques.
bacon. a whole book on how to smoke bacon and various cures ... savory bacon, sweet bacon, bacon cured like pancetta but smoked, honey bacon... bacon bacon bacon and more bacon... *dreams of bacon* you left too much unsaid in Charcuterie and Salumi plus bacon making is so much darn fun and anyone can do it. then a few how to cook with it like bacon n egg pasta or a starter for coq au vin.
I would love to see a book on cheese, actually. I know of so many techniques for working with cheese, but I have trouble figuring out how to use what. Does brie loose anything when I melt it on a sandwich? When should I be thickening a cheese sauce with roux and when with cornstarch and how should I use the fabled sodium citrate for silky smooth sauce? How about working with eggs and cheese? If I want to make a parmesean sauce, how hot do I have to get it to melt? I feel like I get scared and only go for stuff I know will work, when there is SO much excellent cheese out there and so much more to do with it than just eat it with apples and crackers and wine!
Not only techniques, per se, but what I would love to learn about, based on reading some of your other books (Reach of a Chef, etc.) is how professional kitchens are organized - some of the key professional equipment that might be available to the home cook - basic prep techniques (for example, what in a restaurant is prepared in advance, how is it stored). Basically, how can I learn to be more professional in my approach by using the organizational and prep techniques used by the professionals? Thanks, by the way, for your writing - I am always eager for more.
The boozy realm, please! Not just home brewing, even though that is always intriguing, but the making of bitters, tinctures, other things that make me think I should be sitting in a cocktail bar in the 1920s. I also think it makes a fascinating bit of history, and I do love a good book with history alongside technique!
I would love to see Ratio but for gluten free. When the standard ratios work, when they don't, and what sorts of flour ratios make effective GF flour mixes for different baking applications. The Gluten Free Ratio Rally (#gfreerally) blog group was immensely inspired by and consulted Ratio often for a starting reference, but I would love to see an actual dedicated GF reference book using the Ratio methodology.
Yes, this exactly!
Duck fat and it's applications! Or sous-vide would be great, especially a way to do it in a home kitchen.
How about a book on the flavors of different cuisines? What makes French food taste French, and Asian food taste Asian? It could look at the techniques and the basic spice combinations.
First, I love the idea of addressing a single cut of meat and rocking out all the techniques and variables (brisket first!)
Lard might be another idea....following the schmalz track....
Stocks/bone broths would be another....
Another vote for pickling and canning. Small batch, for those of us who don't have acres of vegetables growing out back.
I like several of the ideas above: pasta, pickling, butchering, cheese.
What I would like most though would be a book on Dairy. I would like more info on a wide variety of dairy topics from yogurt to sauces to cheese making and pairings.
If that's too broad, then I guess I'd narrow it down to cheese or even more narrowed down to making cheese.
1) "Pork Belly", the novel. A lot of cultures have spins on pork belly. It might be interesting to show some techniques, recipes, etc.
2) A book on curing and making sausage, salumi and charcuterie,
I like the fermentation and sous vide angles, techniques that you can apply in seemingly infinite ways to an almost endless variety of foodstuffs. Fermentation could certainly touch on sourdough starters and would make Arlene happy as well! But things like vinegars, fermented vegetables, yogurt, chili paste (did I mention chili paste?!) and the like are all accessible and delicious and adaptable (which I think is one of the keys here). Sous vide might be tough since I believe it would more or less require someone to purchase a $200-$300 (minimum) piece of equipment that takes up a not insignificant amount of space (though I have seen but not really experimented with "bootleg" sous vide-ing [incidentally, if there is a good way to execute sous vide without an appliance dedicated to sous-vide-and-only-sous-vide that idea becomes even more appealing]). Anyhow, I'd vote for a series whose sort of overarching theme was something along the lines of underutilized but relatively accessible techniques. I tend to fall into the camp that says you learn the most my mastering a culinary skill rather than by mastering a particularly recipe (which, I guess, is really basically the point of "Twenty"). So I guess I'm saying I liked Twenty, and I'd love to see a series that could sort of be seen as compendium pieces to that but with techniques that aren't as everyday/basic/essential as the techniques highlighted in Twenty. Anyhow, that's my more than two cents.
I am torn between fermentation, stocks, and pickling/canning/preserving...any of those are areas so often neglected and where I find I'm not comfortable in the kitchen. No matter what you choose as your topics I'm sure the results will be worth perusing!
how about a book about what to do with that roast beef or roasted chicken (that you cooked 2 of so leftovers are avail) or spaghetti dinner. Most families have no time to cook except maybe twice a week but would like to have ideas of what to do with the leftovers on tuesday, wed and thurs. Like a spaghetti pie, or tartlets out of leftover spaghetti and chicken. or just the other day I made a couple pork loins and used the leftovers for potstickers the next day. Something realistic, ingredients that are common and available. Something every member of the family will eat. A meal that can be prep'd the night before and is ready to cook within half an hour of getting home, and hour to eat, then everyone is fed and out the door. I've seen articles in mag's but most of the suggestions are over the top and have ingredients not available. Pantry and freezer suggestions like pillsbury ready made crusts, dried pastas, filo, I love having leftovers around and available.
I want something on the mother sauces and extensions from them. These have been written about in many places, but, quite frankly, your approach to writing and instruction would make a huge difference to demystifying these essential sauces and their underlying techniques.
Another idea is the concept of braising. Tom Colicchio in "Think Like a Chef" did the best job to teach me the various methods of braising and how it can work with meat, fish, fowl and vegetables.
A book on quick/pan sauces would be great.
Flavor profiles and pairings. Why some combinations work so well and why others fail.
Carmelizaion. And I mean the very basic process that can turn flour, meats, vegetables into a memorable dish. I feel like it's such a simple reaction that people sometimes pass over, (to their loss).
This may be a little off topic (and maybe against the rules), but I would love to have you write not another book about food, but another book about process, like "Wooden Boats." To me that book (along with "Making of a Chef") is really not about the thing (food or boats) but it's about making the thing, what goes into making the thing, and what the people who are doing the making of the thing are thinking about and going through. I recommend both "Boats" and "Making" to my design students because I think they are excellent and insightful examples about process and creation and ultimately more interesting than recipes. As far as a specific topic to explore this way, maybe it would be interesting to hear about some of the Dalton-Ruhlman objects in terms of design, etc..., and your take on the general design and making processes—be they in food, tools, and even writing books.
-Mitch (@mgoldst)
maybe more about the business side of the food business. restaurants, but maybe also small farms, food trucks, jam makers. my favorite part of 'life on the line' was the stuff kokonas wrote about his contribution to alinea.
Sauces - We spoke a long time ago about a ratio (of sauces) wall chart like you did from dry ingredients. Perhaps broken into two, mother sauces and "compound" sauces.
Braising or Pickling/preserving would be my sugestions
Thought of another,... Stock its something most people dont do and there cooking would improve so much if they stopped with the cans
I vote for fermentation. I have thought of trying it many times but I have shied away from it since the directions I find are not very step by step. I really want to make my own sauerkraut!
This is easy. Expansion of every chapter in 20. 20 books. expanded techniques and recipes. First up, Salt.
Cheese (specifically, how to use it in recipes, substitutes, etc.).
Sauces (thickening, flavoring, basics).
Potatoes.
Booze. I’d love to see a mini book about stocking a good bar, subbing ingredients without sacrilege, catering to an after work-, after dinner-, large crowd, or who-knows-what audience. Sure, I’m interested in similar concepts regarding stocking cupboards, but that’s not quite as exciting.
On a side note, there are a lot of suggestions regarding pickling, canning, and preserving, but I say, have you seen the book market out there? There are a ton of resources on the subject. You might have a good spin on it, but stick to your strong-suits, right? Cocktails seem a strong-suit. I also think that minimalism and not needing fancy equipment is a strongsuit, so that might eliminate certain fields that aren't as approachable (sous vide! having livestock to butcher!)
Spices. A tome of the common, and some not so common spices, their use, procurement, history, storage, and maybe some recipes. Like curry mixtures.
Eggs... So many people don't know about how to correctly scramble,poach, etc eggs. I have eaten so many rubbery over cooked eggs. Also you could talk about the differences in grades, a,b,c and what they mean to a cook. There could also be a section on types such as duck, chicken, quail, etc.
I would also vote for canning/pickling/preserving, although Paul Virants's Preservation Kitchen is great. I think something on butchering with Rob Leavitt from Butcher and Larder would be fantastic. That way we'd get to see more of you in Chicago.
Above ideas of interest: Cheese & Fermentation.
Related to Charcuterie/fermentation, a practical guide on setting up a fermentation chamber at home. I have a handful of books on making salumi, no easy way of curing, dry aging, etc.
Grill Techniques. Specifically gas grills. Most books hate on the gas grill, even though its the most commonly used. And there aren't many "top tier" grill books.
A twist on technique, not exactly about just the food, but about the process... *Starting* (shopping, mise en place), *Doing* (the actual cooking process from 30,000 ft), *Finishing* (Last minute touches, plating, serving).
The Braise. So many variations on liquids, meats, vessels, techniques, heats sources etc.
Trinities: mirepoix, soffritto, etc. I would love to know more about these foundational combinations from different cuisines and how to build on top of them. Maybe just one of these would be enough for a short book.
Basics is what most people seem to be suggesting and I agree. Dry vs wet cooking methods, basic understanding of what saute means, etc. At the CIA, that was among the first things we learned. Home cooks would better understand product and be able to just create a meal with on hand items by internalizing the foundational methods and what products to use for which.
I would also vote for a book on canning technique with interchangeable recipes for fruit, veggies, etc. Start with simple things (making pickles) and go towards more complex (jams, preserves, preserving garlic if you feel up for the risk). If you can somehow tie it back to the season when ingredients are fresh and available via farmers markets, it would be a great resource!
A sous vide book would also be of high interest as well, even though there are a few pretty good books in that area already... unless you feel there's more that can brought to the table for future sous vide home applications?
Fermentation would be a great addition to your catalog. Also, profiles on chef's creativity and dedication to craft would be interesting.
Grains
I'd like to see more with the under appreciated cuts, an offal cookbook. Using the whole animal not just the popular or widely accepted cuts of meat.
Bourbon
I'll go with the first suggestion. Pickles, saurkraut, and other fermented things with some suggestions on how to accomplish them when you don't live where there are months on end of 50-60deg (F) weather. Explore both the European pickle styles and the Asian (Korea and Japan seem to be particularly richly endowed in pickling techniques) As a second choice I'd echo the request for more vegetables, particularly those less-used winter vegetables. On a side note, I enjoyed your piece in Fine Cooking and would suggest Japanese mirin as an excellent glazing base. It has some alcohol and some sugar with a mild flavor.
Not to be a bandwagon jumper but pickling/preserving would be fantastic.
I also have found your posts on roasting chicken to be inspiring. So perhaps an book on techniques for cooking delicious chicken, particularly for those who are daunted by the idea and always turn to the old boring staple of chicken breasts. Maybe start the book with a primer on proper butchery of a whole bird.
I want a book all about eggs. How they can make sauces, work as leavener, or be a meal. If a toque signifies that there are 100 different ways to cook an egg, I maybe know 10.
I'd love to see you do a book on canning or preserving. With the proliferation of farmers markets and more folks growing their own veg, a solid technique driven book on canning would cover a lot of ground in a single short book.
My second choice would be your roast idea. The humble roast has so much versatility that it deserved a book of it's own that treats it well.
How to make cheese/butter would be welcomed. It's one thing I can't seem to master.
Big Green Egg/ Komodo grill/smoker technique book. Almost nothing is more versatile than a BGE.
I would like to see a book on healthy cooking that really tastes great. How can you season without the use of salt? Is it possible to have really good, low calorie, low sodium food that tastes great? There are 25 million Americans with diabetes who could use this information.
I agree with the Butchering concept. I think that would definitely help my skills and be good to see in printed form.
While I am with Kathleen on the bourbon subject, I would vote for "shortbreads" savory and sweet, from a biscuit to a cookie and everything in between- and then the Jelly! in canning and pickling. Thanks Ruhlman for asking our thoughts and then actually taking the time to read them and respond. One of many reasons I respect you!
I'm also in for soups
TIME.
As in - what can I make in ten minutes / half an hour / two hours.
It's the one ingredient/factor that seems to separate those who can cook at home, even in the midst of work/school/stuff, and those who can't.
Everyone else is doing the deconstructed, single-ingredient book. But I don't see any books formatted around time.
Cheese or pickling. Both useful things to learn how to make and cheese especially requires some technique
I dig your Friday cocktail hour thing! You rock the cocktail scene- how about a book on cocktails, you know thru the eyes of famous chefs. With appropriate charcuterie, pupu, horsderves and cocktail hour munchy pairings.
Ohhh. Good call- cocktails, maybe some micro brewing or Wines 101.
I vote for mushrooms, buttermilk, or salt.
I don't need it myself, but I see an increasing clamoring for more information about where and how to find good sources for food. Food that is not just local (plenty of local CAFOs, so "Ohio meat" means nothing) but also raised/grown in the best way possible - sustainably, with pastured chickens and animals for other meats as well as organic (or close to it if not certified) produce. What questions should you ask at the farmer's market? What should I look for on the web? What should I say when I contact a farm to ask them questions? How much freezer space would I need for a quarter or side (more and more Moms I know are going in on half or whole cows to avoid factory farmed meat)? What cuts should I ask for to be ground into hamburger if I don't have my own meat grinder? If I can't buy organic, what's most important to buy? (clean 15/dirty dozen) What seafood should I get? (Monteray Bay Aquarium's seafood guide).
another vote for cocktails/booze/bourbon
agree with the above cocktail ideas, but with a twist (see what i did there?). a section on booze, history, basics of fermentation/distillation/aging, one on cocktails & mixers, and a section on cooking with.
My wish list, all technique driven:
1. Preserve (Ferments, Canning, etc.)
2. Salt (well covered in Twenty, but so much left unexplored)
3. Pot and Pan (During the week, this is how I cook. Get home, pull out ingredients, and start cooking on the stove. I don't have the time to fire up the oven and wait for it to heat up/cook things. So, I would love to focus on recipes/techniques that work on the stovetop.)
Sauces. The simple act of finishing a dish separates the home cook from the perception of the professional cook. The simple pan sauce presented in Twenty makes the roasted chicken dish come alive and is a simple technique that is overlooked in recipe only cookbooks. By understanding the basic techniques of individual sauces readers would be able to understand and build sauces from a beurre blanc to a traditional mole'.
Meat: drawings of the animal with all the various cuts in various cuisines; pictures of the respective cuts, then exhaustive cooking techniques in true clear Ruhlman way.
I like the way Sherry Yard structured her book "Secrets of Baking", a basic recipe branching out into more refined ones.
The pickling and canning sounds like something I would get, as would something on butchering.
A book on cocktails, shrubs, spritzers, and other beverages focused on fresh and local ingredients that one might find at one's neighborhood farmer's market
Sauces
You've finally got me to post!
I would buy a short book about sauces, I would also buy a short book about fermentation a' la' Michael Pollan's "Cooked". I wish that section had more to it.
Second the 4 seasons suggestion.
Another option - focus on dutch oven possibilities
Maybe this is totally crazy, but how about some basics on using your grill as an oven? I love to bake, but I hate turning on my oven for a long time in the summer. I already have recipes for grilled pizza, so I don't have to have the oven on at 500 F for over an hour, but what about bread and cakes and biscuits?
"Take it up a Notch" cooking - I can do most home cooking, but how do I take it to the next level (without spending $17 on a spice I'll only use once!), so beyond the basics would be nice.
Also, I have kids so any cooking that involves introducing kids to new flavors, textures, etc. - to appreciate and not be afraid of 'new'! Thank you and good luck! 🙂
Really like the roast idea. Someone also mentioned veggies; I'd enjoy that, too.
Cocktails would be the best thing you could do. Every Friday afternoon, I check out your Friday cocktails and go right to the liquor store.
I'm rather against the sous vide concept. Immersion circulators are too far outside the reach of most home cooks.
I do think fermentation is the way to go. Sections on dairy (yogurt and kefir), beverages (kombucha and beer), and of course vegetables (sauerkraut, fermented pickles, and the like). Perhaps sourdough bread, too. Plenty of places to go, and certainly fits in well with your series on classic cooking techniques, like Charcuterie and Salumi, and general how to's like Ratio and Twenty.
Cheese is another great concept, although like sous vide, this is tougher for home chefs, with raw milk hard to come by, and needing some special equipment. Still, I like it as we could use a lot of education on the topic, and some, like ricotta, are easy to do at home.
Bourbon seems too narrowly focused, and illegal to do at home many places (and I'd prefer a book that I can use as a guide to make stuff at home rather than pure education). Perhaps part of a great chapter/section on beer, wine, and spirits in a fermentation book.
How about cooking with spices? I grew up in a Middle Eastern household, so allspice, cumin, coriander are like salt and [Aleppo] pepper to me, but my friends, even those who cook, are timid about using spices. I would be interested in a butchering book as well.
I like the "seasonal" idea, but also think maybe a regional American cuisine set or global cuisine set (Europe, Asia, South America, North America maybe???).
Condiments! I'd love a book that featured every kind of condiment made fresh at home. 🙂
I think a short, basic book on sous vide would be so welcome! Braise. Fish.
I would definitely purchase a book on pickling/preserves/canning. I would also be very interested in a book on sauces. I just baked bread for the first time and I would definitely buy a book about savory baking.
Read the Art of Fermentation by Sandor Katz.
I love the idea of using the 4 seasons to work off of nature's bounty. We all cook differently in spring, summer, fall and winter. I still get caught up in the same old, same old.
i actually discussed this with Sand. but i live in ohio, what about people who live in san diego or south texas, deep inland or near ocean.?
I live in Akron, so I wouldn't see a problem with your perspective 🙂
If I get a vote, this would be my pick!
I'll echo the idea for a canning/pickling/preserving book. I think the techniques used in those processes would be a good foundation for home cooks to learn. You could incorporate the knowledge of using seasonally available vegetables, too. It could be the beginning of the end for canned green beans and tomato sauces!
Sauces would be my second choice, and the lowly potato (so many good ways to do potatoes) would be my third.
How about a book about self promotion and advertising - seems to be your big interest these days.
he is a writer - who has to earn a living. 🙂 Not sure what you mean here?
Anyways - my vote is for sauces or a holiday meals focus.
thanks cameron
This may seem extremely basic - but I'm kind of obsessed with eggs and am always on the lookout for new preparations/techniques. And as simple and ubiquitous as eggs are, the different techniques such as scramble, fry, poach, and so on - can actually be quite difficult to master. So I vote eggs!
I should note that I know you covered eggs in your last book - but I still think there's so much room here - eggs are marvelous!
and i should note you need only wait till spring for that one!
Here's a couple of other ideas:
1. Poaching. I see a lot of time given to high and low (roast/bake) in the oven, and high heat on the stove (saute, boil), but not as much love given to poaching. Poached eggs. Poached vegetables. Poached whole proteins like fish or chicken. Poached forcemeat like a galantine, et cetera.
2. Prep. More broadly, I guess, staying organized in the kitchen. We all have dreams of Norman Rockwell-worthy holiday feasts, but what are the steps you can and should do even before knife meets board or pan meets heat? How to write a menu, write a prep list, write a shopping list, and any other lists I'm not catching up on.
I like the help in organizing a meal too. Give us a menu with recipes and then show us how to break it down and get it on the table together with everything the right temperature. Whenever I see a recipe I will serve guests I try breaking it down into pieces that can be done weeks (rarely), days, hours, minutes ahead. You could do the simplest weeknight family dinner up to a large special feast and whatever you think is in between.
A book on grilling/bbq.
For busy moms - how to precook things, so you can get workday family evening dinner done fast.. Basic recipes, that can be done ahead...what stays in the fridge, what does not.. basic pastes etc.. so you can throw together a healthy meal in the evening in around an hour's time, without starting from scratch.
Breads.
With more focus on vegetarian ingredients for the basics.. the meats/chicken/fish can be the add on's...
I'd like to see a book on sauces.
Either Sauces or Sides. Cooking a main protein is usually not the hard part of a meal (and there are only so many choices most people have), but knowing a good sauce (like a pan sauce that also does double-duty in deglazing the pan to make cleaning easier, compound butters and what to pair them with, etc.) to bump it up, or just home run side dish ideas that make a regular meal a bit more special. As a home cook who eats, at most, one meal of the week outside the home, these are really the challenge areas I have.
I vote sauces. I'd love a short primer with process pictures.
You may wrinkle your nose, but Modern Pressure Cooking. The improvements to the PCs on the market now are well documented, and they are welcome now more than ever for their ability to produce all-day-braising-caliber food in like 1/4 to 1/3 of the time. There are supposed health benefits as well. But there is still a dearth of decent cookbooks for PCs out there--most recycle the same 10 or so generic contintental recipes or worse, are of the "mother's magazine" type chock full of condensed soup and ketchup ingredient lists (there's also Modernist Cuisine-level PC use, but that's hardly entry level for a decent home cook). I've been improvising by taking Molly Stevens' amazing All About Braising and converting the long braise phases in each recipe for the PC, to make-you-cry-you-can-eat-this-good-at-home-on-a-weeknight results (the Cochinita Pibil, oh my gosh), but a cookbook that openly acknowledges the usefulness of PCs and still retains that sort of sensibility would be great. And if you think it'd turn people off who don't have them, a side-by-side thing, where you have one recipe and two versions, conventional and PC (or even a third too, slow cooker) would be great and heretofore as far as I know unheard of.
no wrinkled nose here, i love my pressure cooker
I like the way that, recently, you have focused on one particular ingredient from many angles/preparations. To me, the one ingredient that screams out for this treatment considering how it is perpetually abused is garlic. The varying flavors and intensities based on size of dice or cooking technique give a lot more than options than the ubiquitous jar of chopped garlic in oil or powdered garlic found in so many American fridges and pantries.
Michael, I love and own all of your books (except for the Schmaltz book which I just can't connect to) and have been immersed in Twenty. I consider myself a fairly seasoned, self-taught home cook - always interested in getting better and expanding my repertoire. The concept of "technique" based books are most appealing to me and would be welcome additions to my library. A few years back, I had taken a six-session cooking series at my local culinary school which was technique based. I go back to my written notes from those classes time and time again, but having a better resource (especially one with Donna's amazing photos) would be fabulous! Thanks for asking!!
I'd be all over sous vide as well. I feel like I've seen more and more attention put on it, but it seems like a very complicated (and potentially expensive) thing to tackle at home. I definitely buy a book on the topic myself.
I would vote for pickling, or for brining.
Or ... sauces! (Sorry, came to me after I clicked 'Post your comment'). While it's important to learn how to cook ingredients properly, an awesome sauce cover a multitude of mistakes, I think. Who doesn't want to learn to be a saucier? 🙂
An obvious sequel to The Book of Schmaltz: The Book of Lard.
I like Marlene's roast suggestion, that would be great. Another good one could be sides, like starched or vegetables.
I agree with many of the above suggestions (um sauces? Yes). However, I have a different sort of suggestion. Why not determine what questions you are most often asked and take your next book from whatever is most prevalent?
Sauces, with a stock chapter to make them from.
I'd love to see a more in-depth take on sauces. I feel like this is one area I'm still not comfortable in, and it seems to be a thing that, once grasped relatively well, can transform a meal.
Love the idea of the (modern) pressure cooking. Fermentation is also something that I would like to understand better... I want to like it but stuff sitting on the counter bubbling away makes me nervous!
Sauces FTW !
I also like the idea of sauces. Change the sauce, change the meal.
One thing I am eager to learn more about is flavor combinations and pairings. If you are trying to improvise at home, what do you need to think about to create a dish with a well-balanced, satisfying combination of flavors? Is there an easy way to think about the different elements of flavor? I refer constantly to various books that include lists of ingredients that go well with duck, or green beans, or what have you, but they are always just lists and don't help you to understand why those combinations work and/or how to create interesting flavor combinations on your own.
I would love a book on condiments, pickles, jams, preserves of any kind, maybe looking at some weird evolution, like the fish sauce to ketchup thing.
I'd be interested in something that makes vegetables the star. Since they are short books, maybe focus on something like greens, or summer vegetables. But most cookbooks seem to be very heavy on the protein with the vegetable just tossed in. There has to be more that I can do with the swiss chard than just saute with garlic and shallot.
I have 3 since I am now a very busy woman...
1. pressure cooker recipes that are not just stews
2. induction cooking and how and what it is and equipment comparisons and what to look for in purchasing a portable one
3. sous vides cooking and how and what it is and equipment comparisons and what to look for in buying
1. sauces, condiments, etc.
2. Dictionary of cooking along the lines of Twenty but on technique rather than ingredients.
My suggestion is for a seafood encyclopedia. I love seafood but find myself always sticking to 3-4 primary items - tuna, salmon, shrimp, and crabmeat. Part of the problem is sometimes finding really fresh items, and I usually stick with tried and true methods. Deviating from standard techniques never seems to turn out as good as I hope. Poaching, pan frying, baking, broiling, grilling, sauces, and a few good side dishes.
I'd also love to see you do a preserving/fermenting book.
P.S. recipes in a variety of cuisines that make Korean less frightening or Chinese or ......
Sauces would be amazing!!
I would love to see you write a book on salad dressing and marinades that you can whip up just a few minutes.
Daubes, civets, hot pots, mijotes, chowders, bouillabaisses, cassoulet, ragouts. One-dish meals. History of stews, from medieval times to today. Something that uses 1 big Le Creuset pot - but based on rich historical data from various cultures and styles: European, Asian, African. When I get home from work, I often make a heartening stew that can hold until my husband gets home later, and is a complex combination of seasoning & ingredients and wine. Not boring boiled beef. Not a crock pot recipe book - UGH. Not a "quick cook" solution. Something interesting to curl up & read, even when not cooking.
I am all for a book on sauces. Here a sauce, there a sauce, everywhere a sauce sauce. Speaking of sauces, how about a good mole sauce(probably spelled that wrong) for enchiladas and chile relleno. Hell, how about a book on how to make chile relleno. I can never get that right.
vege sides. my mind goes blank when I stand in the garden or produce isle. I have my meat picked out but for the life of me I seem to always think boring veg.
Fermentation and preserving!
I'd vote for one all about confit.
Dressings, sauces, condiments....which herbs like which oils/acids, etc.
Another suggestion would be smoking - in the kitchen, on the grill, in a smoker.
Also spices, spice rubs, marinades, injection of flavors into food.
Salt.
The concept of proper seasoning. When to salt? Salt once, twice, in stages? How far in advance? When to finish with salt? How to salt? How much salt to use? What does salt do to texture, moisture? What is it's purpose? Is there a time when we should not salt? What are curing, brining, or other methods for transformation that use salt? Does it matter what type of salt is used? The more I cook, the more I realize that proper seasoning is crucial and that I know very little about it.
Sauces, please! While I'm pretty good about coming up with main dishes (meat, fish etc) it always seems like it would be better with a sauce of some sort. And then I get stuck. For some reason they seem totally overwhelming!
i think Egg would be a good one. so many techniques/uses. custards, sauces, dough, whipped, emulsified, poached, boiled, used as a binder, used for making consomme.
Fruits and vegetables! My family, as in many families I'm sure, don't get enough fruits and veggies in their diets! It would be wonderful to have ideas for the in season fruits and veggies.
i actually discussed this with Sand. but i live in ohio, what about people who live in san diego or south texas, deep inland or near ocean.?
Sauces or pickling/canning/preserving.
HUGE fan of all your work but especially Ratio 🙂
Sorry but there's no need for a bread book - there are several amazing books out already that are all you would need plus your app is outstanding.
Same with pickling/canning/preserving - a more modern version might be nice (time and time again I turn to my grandmothers ancient book) but this stuff is so popular at the moment there's a massive sea of available info.
The idea of a roast book would be great - with maybe some techniques for the classic sides but I'd also love a spirits book. Your friday cocktails are outstanding and would be a good addition to any home bar with some nice stripped down basics. Plus if you can make a proper roast dinner and mix a great drink what more do you need to really take care of friends and family?
and with all the sauce comments I wonder how many people know about martha holmbergs new Modern Sauces, superb book
1) Pickles and Fermentation - pickles, 'giardiniera', sauerkraut, kimchi, etc. Recipes don't do a great job of guiding newbies through these processes. Having photos/videos of steps along the way help.
2) Cocktails- but including homemade maraschino cherries, grenadine, tonic, sours, bitters
3) Mirepoix (holy trinity, sofrito, soffritto, etc.) - from the basics of celery, carrots and onion show all the places meals can go.
Or Calgary, where there is no such thing as fresh produce.
I vote for the fermentation path... I love fresh pickles and would like to try some different choices.
I think Braising is a very under-utilized, and perhaps misunderstood technique to many home cooks. They may already be doing it, without even knowing it. It's something that can be done with just about anything, and it's relatively fool-proof. But, again, it's misunderstood, in my opinion. My mother, who I credit with making me a really good home cook, would look at me with utter confusion if I told her to "braise something". Your words & techniques, with Donna's gift of light and photograph, would finally shed the definitive light on the technique of braising in the home kitchen.
Yes, fermentation. Yes, pickling/preserving. Cooking with cheese. Really good cheese.
Mise en place
The art of prep: How the presentation of the meal is only as good as the prep.
I could also see myself buying a book dedicated to gravlax in all its glorious variations.
Finally, although done many times before: Ruhlman's secret to Sauces
How about a book on veggies. Seems like all books on vegetables are based on being vegetarian or vegan. How about a book on cooking vegetables for the carnivore.
I'd love to see a book on techniques for homemade pasta, especially one that would include how to include different flavors (like vegetables) in the pasta itself, and which sauces pair best with which pastas. I always see really cool handmade pastas at the farmer's market and would love to be able to recreate some of these flavors at home!
Offal. I know it's trending right now but it's still not been done like it could be. I would also love a book on savory pies. Oh! And one on homemade condiments. So much better than store-bought and so hard to find good recipes!
My husband and I love your Friday Cocktail posts, and while libations seem more an alchemical pursuit, I'd really enjoy a fully illustrated spread. You could even focus on a single spirit or genre of spirits.
I'd also love to pick up an end-all be-all exploration of condiments and other sauces.
You do a great service to the world!! Even as a retired chef...I am not too old to learn. I agree...anybody can cook. You have some great ideas here. I think a little snippet on food safety would help out!
Braise, Prep, and Lard. I want all of them!
Soups and stocks
A book on game; both four-legged and fowl: clean, prep, technique, season, cook and so forth. With many returning and discovering what it means to either hunt or raise their animal proteins, your expertise and ability to teach through the page would open up great possibilities for the established and everyday cook. If not game, then one exclusively about shellfish, and the more esoteric (i.e. not so common in the States) varieties. Cheers, and much luck!
Check out Hank Shaw's book "Hunt, Gather, Cook", and his upcoming "Duck, Duck, Goose" for wonderful suggestions on preparing & cooking game. Also his blog, a great resource. It's the new James Beard winning blog at http://honest-food.net
I would love to know about pickling, dehydrating, storing, preserving. I think that'd be really interesting!!
I would also like a book on canning and preserving. There is so much lovely produce here in New York and I would like to save it to savor during winter.
A book about cocktail techniques would be nice. They're not just for Fridays anymore.
Bread. I love good bread and I love to cook and bake cakes but bread scares the heck out of me. If a recipe has the words "yeast" or "knead" I run away. I do my part to support my local bakeries but it would be so nice to make my own bread and be successful at it.
Sous vide for sure. Molecular gastronomy in any form is starting to gain traction and it's not as hard to attain as most people think it is. I think home cooks are getting more adventurous and want to start trying all the things they see on TV. A small confidence boost could be just the thing.
I'd love to read a book that describes how we got here. And by that I mean *here* in this food culture. Start in the dark days before Escoffier and trace the food culture (and ebb and flow of chef-ly powers) to this point in time. Then project the future based on everything you see; locavore behavior, "hipster-esque" food fads, factory farms, store-brands and pre-packaged meals. At one point in the 50s we thought all entire meals would come in pill form...what do we think now?
I second the pressure cooker. I'd LOVE to have one and know how to use it. Particularly for tougher cuts of meat that I get when I buy a share in a local cow.
I'd also like some basics on combining flavors successfully. That way I can cook off the cuff more frequently, grabbing what I have and making it taste amazing by thoughtfully seasoning and preparing.
Artisan Bread
I'll mix it up (no pun intended) and suggest a book about alcohol. Could be drink recipes, how to pair different types of alcohol with meals, heck even a book about beer brewing. Seems like it would be new for you, so could be interesting!
Pig. Head to tail.
A book on spices and how, each one, can shape and change the nature of a dish. Thank you for the giveaway.
Potatoes, Fermentation, Novel use of pressure cookers, Time management.
I'm not sure if this has been mention but I am always finding myself in need of a sauce for whatever it is that I am making. I think a short book on a few basic sauces and the proper technique to make them could really help a person out.
Yogurt - how to make it and a bunch of recipes both sweet and savory.
Wow, you have covered so much such as bread and charcuterie. I like the ideas of pickling and sauces, but I wonder if there would be an interest techniques around sweets items like chocolate or caramels. I often find them intimidating as they need precision and can quickly go south. At the same time, deserts can really shine if you can get some of the basics down.
I also think the technique of blending stuff together (emulsification?). Things like sabayone, vinaigrettes, hollandaise and meringue. The approaches may be too different, but I always find each of them pretty magical when it is such few ingredients and various methods.
Living in LA and San Diego and now Las Vegas we are always outside using our BBQ grill. I know there are a million books, but most on how to do western or smoked easy, but how about a book on doing quality steaks or gourmet burgers? With sauces instead of just ketchup and whatever.
Single items - like just potatoes, two dozen ways.
Or go on to desserts - apples, all of the types, what to do with them and how.
I am down with the pressure cooker book. I have gotten some amazing results in the four months I have had one, but a few disappointing ones as well, and I have not learned how to improvise at all. And the world is lousy with information about sauces!
Sauces, game and regional specialties featuring charcuterie.
Sous vide. A lot of random info floating around the internet, but something geared to the home cook and from a trusted source would be well worth it.
I think a book about the revived interest in cocktails. But not just a drinks book. A book about how to fit cocktails smoothly into our lives. For instance, if you live in a close community, having a 4:00 o'clock cocktail hour on Sunday afternoon, rather restrained, with a few nibbles before everyone goes home to his or her own dinner. How to have people over at Christmastime in the afternoon for a little relaxing moment before they go home to get ready for whatever the evening holds. How to serve aperitif cocktails when you have people over for dinner without getting everyone smashed before he/she sits at the table waiting for the wine to be poured. How to serve digestives after dinner. How to stock a bar - liquor and accessories. How to throw a real cocktail party. You get the idea. Not a recipe book - a cocktail culture book.
Techniques: (1) braising (not just obvious cuts, like osso buco, but how to use less expensive cuts that used to be more available, like lamb shoulder or lamb neck)
(2) canning, for those of us who saw our moms do it, but are intimidated by the process
(3) pressure-cooking, same reason as (2) above
(4) sauces (not just classics, but healthy ones: using fond, etc.)
I would definitely buy a short single subject book on pickling- including all the cool things that are so delicious when preserved this way but that one might not thing about pickling or may not now how.
I also like the idea someone mentioned above of a book about particular cuts of meat and the best way to cook them- techniques and methods most suited to the specific part of the animal.
You have a family... I'd like to read about how you feed your family on the regular and how we as food lovers and cooks can incorporate family and avoid dumbing down food for the kids in our life.
What families around the world eat at home for dinner (breakfast or lunch) and the techniques/ingredients they use most to get those meals on the table.
I'd vote for sous vide, but written for the home cook. There seems to be a wide open opportunity for this topic too since most sous vide resources are aimed at the professional or are otherwise too scattered about the internet. The finishing step in particular is something that could be explored further: it's a step that's second nature to experienced chefs but getting a good sear, basting- these are all things that need to be elucidated for the home cook!
Technique: pickling (vegetables and fruits). Ingredient: Butter?
Equipment: pressure cooker or slow cooker or smoker
Under-water food. Basics of bivalves, crustaceans, fish, cephalopods, gastropods, even. Heck, seaweeds & edible algaes.
Italian food. The definitive version. Or baking. Breads. Anything really cause its me birthday on Friday and it would. BE awesome
Sous vide would be great! Your Keller collaboration is gorgeous, but alas out of my price range.
How about that special magic of pairings? Not just food/wine, or even food/cocktail, not even food/drink...but flavor/flavor pairings that result in a sum that is so much more than the parts. You could call it Gestalt :o).
Would love a book on stocks. You here so many variations on them but would love a pictorial guide to making the main ones and a few recipes using each. But knowing the color/texture etc would be great!
Eggs? Vegetables -- complete dishes that have protein in them without any meat that appeal to all eaters.
Coming from hardy Scandinavian stock, I have a tendency to have some sort of fish curing in my refrigerator at all times, and it scares the hell out of most of my friends when they open the door and see a whole fish in its salt, sugar, citrus and dill grave. I would love to see a definitive, single-subject book about curing. To be able to read your concise words and photographically confirm that I am on the right track with a pork belly or some herring would make the relatively simple technique much more approachable. Thanks!
I'd like to see something about the chemistry of cooking. Spice combinations and/or ingredient combinations and why they work (or don't work) along with a few recipes to illustrate the use of these combinations.
I think a book on sauces might suit your intent and dramatically take a home cook's meal from good to great. Sauces still seem hard and complex even though your Bernaise has proven easy and meal changing. The mushroom sauce from 20 has gone from soup to chicken to risotto. I can think of tons of great meals I have had that only real difference was the sauce a restaurant put on/under the dish...yet skip them or am afraid to try them at home.
P.S. Don't get me started on demi-glace. I am a plate sopping philistine when I taste proper demi-glace. A way for the humble home cook to prepare it would result in payment with children or illegal drugs...your choice.
snacks - nuts, chips, cheese goodies
A book about the origins of various techniques and ingredients -vegetables, fruits, spices - and how they found their way around the globe and onto our plates.
Michael, one of the things you do well is to jump into topics that are interesting to you, find out as much as you can, and in turn make them approachable to us. You've done that already with charcuterie and its accompaniments, home cooking in general, and salumi. This is great. So I'd be interested in hearing your take on:
1) cheese making
2) brewing
I do enjoy the Friday Cocktail Hour posts, so those might lend themselves to be gathered together into a Single (especially if you started making your own bitters, a la Parsons), but I feel like the topics of cocktails, pickles, and butchery are pretty well represented out there in the literature.
Sauces. The mother sauces and how not to break them plus recipes and techniques to make both savory and sweet sauces. Oh please!
How about a book about the most commonly foraged/wild items like ramps, fiddlehead ferns, nettles, etc.?
my first thought as I read the assignment: Eggs. not just for breakfast anymore!
Food preservation (minus charcuterie). Pickling, preserves, fermentation, canning (no one understands "hot fill and hold")...
We waste so much food because we limit ourselves to only a few preparations.
I'll second (or more?) the cooking for large groups idea - your posts like "how to cook for sixteen and not stress" are spot on with great ideas everyone can apply and unlike canning and cocktails this seems like a genre that is underserved (at least with your level of accessibility and quality).
substitutions. a whole book about what works to sub for ingredients, perhaps with a bit of the science behind why. it's frequent that people are turned off by preparing a recipe because they don't have one ingredient (but they may have the sub for it on hand). it will encourage people to try new recipes even if they're not 100% exact to the recipe.
Inspired by your cocktail posts, I would love a book on cocktails. But not one that just has a bunch of recipes. One that can explain why certain cocktails work and how flavors work together in a drink. One that can inspire a home cook/drinker to experiment with crafting their own cocktails with quality ingredients (maybe picked from their own backyard). And addresses why certain types of cocktails are built certain ways.
+1! The world needs this. Even a collection/refinement of your cocktail posts here would be great.
Agreed - throw in a cultural history of some of the major (and not so major) cocktails and I think you've got a winner (at least among the well-educated, foodie crowd!)
As grains could be a base for a whole meal or just a side dish, I'd love to see a book on grains from quinoa to rice and the techniques to cook each and/or flavor each so it's more interesting than simply boiling white rice in salted water. 🙂
I'd also definitely buy a book on cooking fish at home, as I find that daunting and choose to just order that when I go out to eat.
sous vide
I think a book about menu planning would be great. A lot of cookbooks have a menus suggestion, but I haven't seen many that explain the formula for creating a menu.
I've read some great blogs lately that focus on one given ingredient. All you can do with peas as it may be, or what to do with a specific technique. I don't think I'd be one to buy a book on a single technique, as I would be to buy one on the range of things you can do with peas, starting with split pea soup as a starter and ending up with pea ice cream (actually, it's quite good, peas with mint).
Eggs, so many things that you can do with them, so much nutrition in a small package!
Sauces starting from the mother sauce on down, break it down so even idiots can understand
I'd definitely second the sauces and fermenting/preservation ideas!
How about a book focused on the less expensive (not obscure/weird) cuts of meat (or any ingredient) that can be turned into a delicious meal if thought about properly. Basically, the whole "Think" thing that all of your writing makes me do, but applied to cheap(er) - but still humanely sourced - ingredients.
Vegetarian recipes?
Mushrooms! The history, the varieties, the move from wild to cultured, foraging, cleaning them and cooking them properly. Maybe also including truffles. In the alternative, the allium family. So important as a base in so much cooking.
Chicken. Start with your favorite classic - roast chicken. Then work through multiple options to prepare from the (leftover) chicken.
Everything about cheese! All the different types and where they come from. Recipes for each.
I love many of the ideas already given - esp cheese and sauces
I like the idea of you creating a book that covers seasonal eating, both produce and protein. Perhaps cover some different geographical locations and traditions (seasonal eating in eastern Europe is different than say, southern California). I never really know what is in season or how to figure that out, and id love to match that ebb and flow of nature with my cooking.
Make them tool/vessel focused. E.g.:
Cast iron skillet
Loaf pan (baking and terrines etc.)
Whisk
Mandolin
How about techniques that are specific to a particular region?
Potatoes. Include all the varieties, sweet, russet, Peruvian, waxy, fingerling... Most cultures have a relationship with the potato. Some more recent than others.
Would love to see a single dish work with in depth writing on the techniques used to make the dish from scratch. Cassoulet might be a good starting subject. So many techniques in one delicious dish.
I'd love a short on organization. I'm rarely intimidated by any recipes, techniques, or dishes. My issue, and what gets me frantic when cooking, is figuring out how to get everything done in time and on time (together). I think this would make a great short - how to plan and execute a full meal. I'm not talking about examples; there's plenty out there already on how to make a thanksgiving dinner, for example. Rather, I think it'd be helpful to explore the thought process behind how restaurants and caterers get everything done on time.
Having done some catering work (chopping onions mostly, in high school), I know that everything can be planned out into a pretty clear timeline, but some instruction on how to put this all together would be really helpful for me, as an ambitious home cook.
1) Pickling/Canning/Preserving
2) Sauces
A book specifically on different fish butchering and cooking techniques would be brilliant.
Another could be dedicated to knife skills, also demonstrating that people don't need single-purpose gadgets like garlic presses!
Whatever you decide, of course I'll buy them all!
I agree that using a pressure cooker is a great idea. Use it with your favorite ingredients to come up with some good recipes.
Also I would like recipes for the crockpot. Put your own special spin on it.
Also you might enjoy writing a grilling short subject.
How about a book on cooking on a car engine? Is there a book on that yet?
"Manifold Destiny" was written a long time ago, may something more modern is in order.
Sadly, there is: http://www.amazon.com/Manifold-Destiny-Guide-Cooking-Engine/dp/1416596232/
I'd agree with the sauces. Especially how to think about seasoning sauces, and what to taste for.
I'd love a book like "Twenty" but focused on baking. I'm a pretty good cook, but totally lame when it comes to baking anything - bread, cookies, brownies. (my husband is excellent at this BTW) I don't like and it's a pain to do. I do my best to avoid it. Could you help make savory cooks into competent, and maybe interesting bakers?
I agree with all the sauce recommendations. I know that is a missing technique for me. I also would be interested in sous vide and grilling.
I'm with the sauce crowd. Demystify that and home cooks will have their eyes opened!
An end to end coverage of various soups from around the world and everything to do with them. I love soup from the simple to complex, and I wish it was given more attention as an art in its own right.
Michael,
On another idea... "THE LIFE OF A CHEF". AN Inside look at the "non-celebrity" chef. You know the perfect subject - Chef Pardus. A story on his decison to become a chef. The story of his training. A tale of his time On The Line. And now, how he handles being a mentor to another generation. As well as how he manages a Family, a home, a life outside the kitchen. Mix this in with the attitudes one must have to balance all these things. And a bit of a tribute to ALL the line jocks out there doing this day in & day out. I'm sure you can expand from here and extrapolate further. Good luck~!
I think fermentation is a great idea - from baking to preserving.
Sauces would be wonderful! Possibly excellent weeknight family meals. Trying to teach my son that good food at home is 100 times better and cheaper than fast food garbage!
There are gabillions of ethnic/regional cookbooks out there, but they focus on recipes and ingredients, not technique.
I'd love a series of singles that look at the differences and similarities of cooking *methods* around the world.
Option A (the obvious one) would be to group by region: Europe/Asia/South America/North America, etc.
Option B (perhaps more interesting) would be to group by method: How does baking differ from Asia to Europe? What would African outdoor cooking/grilling techniques do if applied to American barbecue? Then there's fermentation, which is probably worth more than a single, but it would be a great starting point.
I like the suggestion about menu planning. You could give suggestions on reusing leftovers. For example, you could take some leftover roast chicken from a previous night's meal, make some Ceaser dressing and . . .
I would love to know more about stock. Your oven technique for chicken stock has changed the way I cook. Would also love to learn more about poaching, and the uses for salt.
I second the menu planning idea, as well as would like to see a something about proteins-without-the-meat.
As a fan and an avid reader of a few varieties of cookbook, I would personally like to see your approach to themed meats. Pork, Beef, Fish, Chicken etc. I know they are very basic and sometimes overdone Ideas, but I think they could really benefit from your level of detail.
Each one of them is a very broad subject, yet also so versatile! You could showcase each one of them with varying degrees of difficulty based on the amount of time necessary.
Fermentation would be a great topic!
How about something on molecular gastronomy that's within the reach of home cooks.
I go back to my original email question to you: what do you always keep in your pantry--or put more generally--what should home cooks always stock in their pantries? I think that is a starting point a lot of cooks don't always think of. As you list different ingredients (including brand names) you keep in your pantry you can also explain how and why they go together with certain main ingredients, such as beef, chicken, fish, etc. and how they go toward making that important balance of sweet and sour taste in any recipe. I have been cooking for years and still have trouble creating that taste balance. With all of your food knowledge I think a lot of readers would be fascinated to know what you stock in your pantry and why.
I've read your Twenty book and regard it as my bible. (I haven't bought mayonnaise since I learned how from your book.) I think any one of the chapters in Twenty could be expanded to it's own full-length book. However, an additional idea would be unusual pairings, that go well together, for example: salted caramel.
I would like to learn more about pickling. There are different techniques and many cultures have different variations.
Forgot pickling. Good one
Fermentation! I've read a couple of books on fermentation (not going to name names), but they have been either woefully inadequate or clearly attempting to push an unrelated agenda of the author. Fermentation is an ancient and diverse technique that would provide you with plenty to write about.
I would encourage you to write a book on old, dying tradition, types of cooking and/or food preparation. Things our grandparents used to due prior to refrigeration, supermarkets. You would be awesome at this.
I'd love a book on learning how to create one's own recipes from flavor pairings/complimentary flavors.
As mentioned above, flavour combinations, menue planning, organisation before, during and after a meal are interesting subjects.
What I am looking for, is an instructive book on the presentation of food (there are not many). Photos in books are always nice and mouthwatering but hardly realistic at home. Preparing a meal is one thing, but being able to present it lovely, so that your guest can appreciate it already by sight, is another.
You could give an example on how something is hastily put on the plate and then give some more suggestions on how to do it nicer for example by choice of colour, how to position the food on a plate or decorate it and how to organise it.
i like the idea of cooking with "bugs"--everything from cultured foods (yogurt, cheese, etc.) to fermentation (sauerkraut, kimchi, etc.). hmm...this could almost be a whole series. 🙂
How about Kosher "Charcuterie?" The art of Kosher cured meats as replacements for pork cured meats seems to have been lost. You resurrected schmaltz, how about resurrecting Kosher cured meats? It would be a nice follow-up.
Smoke
Preserve or pickle
Well, this is selfish of me, but as someone who is trying to return to beef after a 25 year-long absence, and as such, has never really cooked beef before, I'm finding the learning curve somewhat steep. Figuring out which cut is which, how best to cook it, the 17 names for the same section of cow.. it's all a bit exhausting. And there seems to be a ton of misinformation out there on Ye Olde Internets; or at least, things that haven't worked for me.
I'm sure something like this it out there already, in larger form, but I'd love a concise but thorough coverage of COW: the cuts, the techniques, the no-fail favorites and the hidden-gem secrets.
You have your assignment, sir: go! 🙂
How about bread? I am trying to learn (teach myself) how to make whole grain bred. I can made while bread in my dutch oven, but the whole grain bread, while tasty, has only a 1 - 11/2 inch raise, if at all. Teach me how to make good tasting, healthy bread!!
You've been turning food into porn, why not try porn into food. Like 9 1/2 weeks?
Keep it PG 13, nothing gross.
For me, I am just now getting into goat and would love to see a book about goat. We do not eat enough of it in the US and it would be great to have a book really explain the best ways to cook & serve it.
Fire
I second the cocktail/beverage idea that's been put forward a bunch. I also really like the idea of grains.
I'll throw out a couple more things: I think a book on game would be neat. I'd love to read anything about herbs and/or spices - tackle a bunch or pick your favorite! Shellfish would be awesome, too.
Super excited for whatever you decide to do, and thanks for hearing us out!
Fermentation.
I would definitely buy a 12 recipe, 1-recipe-per-month best of the season cookbook, where you make the dish that most speaks 'January' or whatever to you. Add another 12 holiday/bonus recipes and we're set
I say salt. Salt is so very important: as an ingredient, as a method (brine, salt crust), etc. Knowing how to use it, when to use it and what kinds are out there would be awesome!
I would love a book with your take on the average cuts of meat available in the chain grocery stores. Boring chicken breasts, pork chops etc. To reach the masses with really flavorful recipes that are easy to prepare and cost effective for families on tight budgets. What that would lead to are food enthusiasts buying these books and giving them to friends who don't recognize how much pleasure cooking at home is for their families, and healthier in the long run. How it can be more cost effective to cook from scratch than reheating frozen entrees. No more prepackaged sauce or seasoning mixes or worse.
What about a book about home kitchen management? More specifically, if we are looking to cook at home all the time what are some essential pantry items we can keep on hand to make good, healthy food? What are the essentials to a well-stocked home pantry and why? No need to provide recipes but perhaps names of dishes or mixtures of ingredients to encourage experimentation and learning. It could be a great opportunity to let us spread our own culinary wings and help answer the question, "What should I cook tonight?"
Building Flavor
How to maximize deliciousness in any dish by thoughtfully building and layering flavors.
When to adjust flavors--how and why.
I like the idea of sous vide!
Cream or butter or both.
I've mentioned this before, but I'd love to see a book about how restaurants do it. How do you (mostly) precook food and then finish it up when your guests arrive? Please include lots if veggie recipes.
I agree that a book on butter would be great. The butter chapter of Twenty is one of my favorites, but I feel like you could expand on it even more. Butter as sauce, butter as a base for sauces, butter as cooking medium, and more illustrative recipes. Stick with the fat theme you so wisely entered into with Schmaltz!
On second thought, a book (or series) about different fats--butter, lard, olive oil--and their uses would be incredible.
Cream sauces. Please! Like schmaltz, cream got a bad rap from the ill informed food police. It's time for cream to make a come back.
Tons of great ideas already! Several have mentioned sauces. I was specifically thinking that a "Rhulman-ed up" survey and exploration of the BBQ sauces of America would be utterly fascinating. BBQ is so closely tied to the human condition, and the many regional, sub-regional--even locale-specific--sauces tell a great story. But whatever you do, I'm gonna buy it. 🙂
Let's ignore the fact that I just misspelled your name. I blame it on having an almost-two-year-old. Sheesh... -David
^Not one of my BBQ book ideas, but it's a decent one.
It'd be tough to avoid something too KC-centric, I'd think, though. The Carolinians fight over ketchup (among other things), but KC's the only major region that really defines its BBQ by its sauce. Texas & Memphis, in particular, would be scrapping for attention.
But any book that could successfully reverse-engineer Arthur Bryant's sauce would be a winner, for sure.
I would love to see you write a book on establishing a pantry. You could discuss different store-able and versatile food staples and interesting things to do with them, as well as where to start with purchasing spices and how to use them properly. I'm a college student who loves to cook, and ever since I established a small pantry (in the safety of my room) to work with, my cooking has improved tremendously.
Another vote for eggs: scrambled, fried, poached, baked, custards, souffles, sauces, stratas, frittatas, pasta, quiches - so many beautiful photo opportunities! So much technique!
Sous vide and fermentation!!
My wish for your next book wouldn't be a cookbook....but something more of an experience of learning/ cooking.
Perhaps the process of building a kitchen / restaurant with all the choices researched and pitfalls that happen....but of someone opening a restaurant or food business. Maybe chronicle what goes on....in the real world ...just my wish
How about non-starchy side dishes & salads that could stand alone as an accompaniment to some nice roasted/pan-cooked meat/fowl/fish. They would contain moderate amounts of natural fats, perhaps using vegetables that people are unfamiliar with using, but would like to know about.
A protein & some vegetable dish comprise the bulk of our everyday suppers.
Definitely sauces.
I tried the Sauciers Apprentis, but the quantities are so huge... I've read many suggestions on how to store and keep stocks (ice cube trays) etc. But I think you could add a lot here including the vegetable puree, water, and some inside secrets like Michael Symons sauce for chicken you mention in one book at Lola.
Custard! Savory, sweet, even frozen - I love it but have never seemed to master it. Thanks for the contest!
The use of acids. I find it very difficult to figure out, when, how much and which acid if any to add to balance what I am cooking. This is one area very few cookbooks talk about.
A number of years ago I tried to make at home a wonderful soup made in a local restaurant. I figured out all the ingredients I thought but the soup still did not taste quite the same. So I asked the chef at the restaurant what I was missing and he told me I was missing vinegar... about a teaspoonfull was all that was needed but I needed to taste to decide how much I needed.
So please indulge me and let us in on this secret.
Please write a book for teen or 20 something boys who microwave, open cans or unwrap pre-packaged food! A book that shows them how to easily eat better.
Milk- People have mentioned butter, cream, etc. All from the transformation of milk. Maybe not the most exciting title, but think of all that comes from milk
Enough cookbooks, enough recipes! Aside from your "Chef" series, my favorite Ruhlman book is " A Return to Cooking" where you chronicle a culinary journey of discovery with Eric Ripert. The locations, the situations, the thrill of the journey....these all come alive in a way that only a cook can appreciate.
I would even suggest you and Eric hit the road again; or some other chef of equal stature (Keller?)
No one writes about food and the world of food like Michael Ruhlman (except Bourdain, but in an entirely different vein).
Is there a possibility of a collaboration there? OMG! Hugo meets Baudelaire!
In no way did I mean to imply that your other books are not Mandatory Reading Material. My copy of Ratio is dog-eared and beat to death. I work part time in a restaurant kitchen; and my ability to knock out vinaigrettes, fritters, crepes etc. is due largely to having memorized large portions of that book.
I join the legion of sauce advocates. I also thought a focus on food making based on a particular cookware item would be beneficial, especially for endeavoring younger cooks who can only afford one or two nice pieces (3 qt All Clad saute pan and 10.25 LC cast iron skillet were my choices...sauce pan next, I think).
After reading a Slate article I didn't care for, I almost emailed you this past week about a subject I'd be interested to see you write on, though, for some reason, it feels like it might be unsuited for the kind of tweener-sized book you're talking about, and it certainly wouldn't be a cookbook. That subject is Foodie Culture. Who self-identifies this way? Why are food enthusiasts(?) left with no other choice that I'm aware of, but this one (this one horrible word), to self-identify with? How do Yelp reviewers manage to be so incredibly annoying? Who do they think is benefiting from the poorly-executed pics of their food? Do Foodies even cook? Do they really even care about food at all, or is food merely their jumping off point for more social media activity? The challenge, of course, would be to write this book without sounding like a grumpy old man. 🙂
I also have some thoughts on BBQ books the world needs, but these books shouldn't come from Cleveland. Though, if you're feeling as disgusted with our city as I am after this week, one might serve as a nice excuse for relocation.
Stocks would be cool.
Preserving fish
Pressure Cooker cookbook!
Indigenous foods of America. Such as beans,corn, and squash.
I enjoy your blogs on preparing meals at home with simple and beautiful ingredients to inspire busy working folks to break bread in their own kitchens instead of ordering takeout: Four books: Breakfasts, Lunches, Dinners, and Desserts/Sweets
Write what you love what is your comfort food?
Sous vide - I have the beautiful TK book but its definitely not filling the space a shorter book that is designed for advanced home chefs rather than restaurants could. I am finding I am using my sous vide much more than I would have expected and its the perfect subject for a non recipe technique book as once you understand the abilities of the technique you can do so many existing recipes with it.
A book of roasts is good, but a book of American classics would be fantastic. How to make the best burger, pizza, french fries, sandwich, etc with a focus on making them from scratch (you know...cooking) and technique for doing it well.
How about regional cookbooks of the US? For example one for the South (maybe too broad) and some of the classic dishes of the regions with your Ruhlman take on them.
Gravies and sauces, that's where I need expansion of my knowledge.
Charcuterie: The world needs to see this made more accessible and home friendly.
The Egg: You call it one of the greatest ingredients out there, why not make an entire book about it?
How about cheese making?
I'd like a book that talks about the Cleveland food renaissance. You wrote about it in its nascent period when you talked about Michael Symon in "Soul of a Chef". Let's revisit some of these people, and expand to include Dante Bocuse, Zach Bruell, Karen Small, Paul Minnillo and so on. Even follow up on little Jill Vedaa, who was just a baby when you wrote about her working for Symon, now an executive chef herself.
People are interested, people are paying attention. It's your town, it's my town. Let's talk about it.
I'm pretty comfortable around most cooking techniques, but I'm woefully lacking in skill/confidence with pickling, fermentation, etc. (and I see by the above comments I'm not alone). Some help with homemade yogurt and cheese, good kosher dills, kimchi, et al would be MOST welcome!
One subject that one doesn't hear or see much about especially in America are savory pies. There are such techniques and traditions in Europe but it seems to have been lost in this country. It would be an interesting companion to the cured meats/charcuterie material you have written about.
Write on techniques/recipes that involve freezing food: granita, ice cream, etc
Sauces, gravies and dressings...or Emulsions. They can be a condiment or a savory sauce or a salad dressing using whatever techniques and ingredients are used to emulsify them.
Vegetables, summer and winter. Selection, storage, prep, and cooking technique, preservation.
Also, grains of all kinds, and how to make them more than something to soak up sauce.
The two subjects that interest me most at the moment have been been mentioned already, so I am just putting a vote for them. There is no good home sous vide book yet. The Keller is too involved and the Baldwin's recipes are pedestrian. I also would love a book on quick sauces and gravies. Techniques to create sauces and gravies a la minute for everyday proteins and sides in imaginative ways that make them shine and yet are totally practical and quick.
Love this whole idea, Michael! I went into Culinary School with a boat load of cooking experience but learning technique changed and elevated my cooking. I'd love to see a book on vinegars/acid. While I'm somewhat comfortable with the basics, I know nothing about pickling etc. I know what it brings to the food but have always been hesitant for some reason to explore it. Looking forward to this new venture. Cheers!
My vote's for sauces.
I would love to see you do a book on whole hog butchery. Your books on charcuterie are wonderful. It would be really great to see learn and explore the art of butcher. It might bring a better understanding and respect to a dying craft.
I'd love to see a short book on Eggs (and maybe cheese). Yum. More than just breakfast food....
How about condiments? Making your own ketchups, mustards, chutneys, etc. add a savory dimension to anything.
I would like to know about ways to cook root vegetables, and sauces for meats, canning vegetables, making small savory pies like empanadas, how to make a tasty soup without milk or cream, paninis, stir fries, pickling, and braising,
I would love to see a great process book on taking each cut of meat and walking through the prep and cooking in a variety of ways for best results. Illustrating the difference of types of meat and how they are treated for best flavor and tenderness etc...
i like this idea.
i walk through the meat section of the supermarket and see all kinds of cuts i've never tried because i have no idea what i'd do with them. but they're always on the shelves, so someone must know what to do with them... just not me.
Pickling and preserving. Hot peppers, relish, preserved lemons etc. the who and the why.
Casseroles from across the world- Tater Tot Hot Dish, Tuna Noodle, Biryani etc. I'd also put in my vote for fermentation. Something I've wanted to try, but have been a bit scared.
The one protein that I still struggle with is fish, even though I have fished my whole life. I think it intimidates most people. I would love to see a comprehensive work on selecting, cleaning, portioning, and most importantly, cooking this delicate protein. You could even throw some shellfish in the book for good measure, I have never met a home cook who didn't cook prawns to a dry mealy consistency, what a waste!
I vote for both sauces which confound me and the art of pickling. I want to know more about using vinegar in cooking. When talking of sauces, I don't refer to just french sauces... just how do the Chinese get those great sticky, sweet & spicy sauces on orange beef, etc...? Good Luck!
i vote for fermentation!
Use of oils/fats, when to use, why one over another etc. Also, Soups!
Sauces, not cream based but rather combinations of flavors like chimichurri one can put on grilled salmon or roasted veggies. What are the different herb-based sauces from around the world? What are the basic techniques? Are there easy short cuts for the home cook so he/she can whip up a flavorful home-cooked meal any night of the weeK?
How about a book for each season? You can focus on seasonal ingredients and how techniques might vary or go in and out of season based upon climate and ingredient availability.
For background, I'm a basic home cook and I'm always more than willing to experiment with new ingredients and new techniques, but not ones that require specialized equipment. I don't mind spending some extra time on cooking on a weekend, but I also need to have a lot of really quick (30 min or less) meals in my repertoire for weeknights. So I wouldn't be interested in a really complex book about sous vide or something like that. I would like to see something on good, simple vegetable side dishes (and maybe some options for main courses too), so I'd be able to reference it and find something to do with whatever I found at the farmer's market that week. I also like recipes that freeze well so I can make things in advance and have something to pull out during a busy week, but I don't always have a good feel for what will do well when I pull it out of the freezer later and what won't (I've had a few mishaps and had to order take-out after a freeze/thaw disaster). So some info on the theory on what makes something freezer-friendly would be great too.
I vote for the tomato and how it's a good starting point for many great things such as sauces, condiments, salads, etc.
I would love to see a book on frying - from pan-frying, to stir-frying, to deep frying. What techniques and things one should think about for what kinds of surfaces/foods you are cooking. Because for me, it is often hit or miss in terms of getting the temperature, moisture, etc right. Except for deep frying, then it's pretty much always a miss for me.
I really like the idea of a fermentation/pickling book. The recipes seem simple enough, but I'd love a deep dive into the techniques and science.
I'll support comments above for vegetables (especially roots) and savory pies beyond quiche. Then pickles and condiments.
Perhaps the greatest thing we can do for our children is to teach them how to cook. If there were a cookbook that was written both for the home cook and the child learning to cook (and read), it would be a great resource for parents.
I am a fairly confident home cook these days, but as another commenter mentioned above, I too feel daunted by seafood. Maybe as a product of not living on the coast, but with the cost of seafood as high as it is here, I usually opt to just not buy it, as opposed to messing it up. More confidence in this area would be great.
I love the idea of a book aimed at ambitious home cooks, but with variations not dependent on specialized equipment. There are techniques I'd like to master, but I don't have room in my kitchen for a vacuum sealer or sous vide machine.
But I would welcome many, many of the other suggestions provided here.
Whole animal cooking. Suckling Pig Porchetta, Spit Roasted Goat, Salt Roasted Fish, Buried Pig, Lamb, etc.
I love the idea of learning better technique as opposed to more recipes. I would also love a book on beef, and the different cuts that you can buy in the supermarket, and how to elevate them from humdrum to fabulous. My other issue is time. How to get dinner on the table in a reasonable fashion, after having to work all day. So, maybe having a component for a quick to the table meal for weeknights.
How about a book on how to put a meal together? From fancy dinner party to weekday dinner, creating a balanced meal, like a roast dinner with a side dish that will balance the fat. On top of that, for the weekday dinner portion, something that helps people throw dinner together, and maybe tips on how to shop for weekly basic ingredients that will allow you to create various meals. I really hate those "cook 1 day for meals for 7 days" and "crock pot meals every night" ideas.
How about a book about seasoning?
Our family kitchen would prove a hive of activity with "three-day meal" deals.
Something along the lines of:
Tomato sauce: Day 1 eat spaghetti. While making the spaghetti, create a lasagna to eat on Day 3. Day 2: use up leftover tomato sauce and make chili.
Roast chicken: Eat straight off bird Day 1. Day 2 pot pie—boil carcass for stock to use in the pot pie sauce and Day 3 soup.
Beneficial ideas about extending or reinventing a meal: such as the incorporation of eggs as protein for soups/gumbo (you wrote in “Ratios” to crack an egg in the bowl with hot soup).
My kitchen and family need multi-use ideas and a condensed, to-the-point book written by you on this subject would be sure to fit the bill!
Thank you!
I was recently diagnosed with a food allergy to Gluten. But I refuse to give up some of the things I love to eat...breads, pancakes, cornbread, cookies, cakes, homemade pastas....but I am finding it very difficult to learn how to make them without a lot of trial and error ! I think any advice in terms of using alternate gluten free ingredients would be greatly appreciated by an increasing percentage of the population. So far I make a mean gluten free brownie ..and I am working on my pancake skills. Aside from that, I am obsessed with condiments: dressing, sauces, marinades, etc..simple mixtures that make or break a meal 😉
My vote is like Eric, for fish! Obviously of the sustainable variety--I spent about twenty years of my life not eating fish and am making an attempt to bring it into my diet but it seems like there's so much to know regarding variety (though I fear fish, especially sustainable fish, is one of those hyperlocal things that's difficult to discuss for a really wide audience), cuts, techniques--I've pretty much stuck to cod because I have no idea what to do with other fish! Shellfish would be nice too but I think they're a bit easier and have an appealing brininess (I've been eating them for a few years).
The two that come to my mind are sauces (basic and accesible ones for the home cook), since that is IMHO makes a great meal and the other topic is braising. So much can be done with braising and I don't think many people have a great knowledge of it.
Another vote for sauces, particularly pan sauces. One of my favorite cooking techniques is to sear a cutlet (chicken, pork, fish, etc) and then build a sauce in the pan for it - simple, versatile, good stuff.
Road Food, touring with Dega Catering and The Dave Matthews Band!!!!
Their favorite foods, their guiding principles, Degas principles, how they keep it local when "local" changes daily.
Street foods of the world--tacos, gyros, pizza, shawarma, etc. Market has plenty of books on 5-star type cuisine, what about the great foods the less well off of the world have been able to create.
OR the American Food Crisis. Something that kind of takes the premise of "The American Way of Eating" to the next level. Talk to the government officials, Monsanto people, farmers, consumers, voters, lobbyist, etc. Get the nitty gritty of why are we so far gone, so mislead and mislabeled, and why nothing is being done about it!
I have become utterly fascinated by baking bread with a starter and think this could be an area that lends itself to a shorter work along the theme of using your mind instead of a printed recipe. You could discuss creating and tending to a starter, and making different types of breads with it. Good photographic subject too!
Maybe it's been done and I missed the boat here, but would love to see a focus on going in the opposite direction of all the heart-healthy stuff :)-how to perfectly FRY. From the tools to technique for the home cook. Getting the batter for a perfect onion ring, calimari is not easy. When I fry, I cross my fingers and hope it turns out, it usually does, but I cannot replicate some of the more simpler but heavenly items. I want to nail it everytime. Maybe it's more art....for the amount of work and mess I secretly pine for better results. Most recipes make a huge assumption and leave most of the technique out.
Pickling, preserving, steaming or frying. Cooking with flowers would also be neat.
I looked at the Modern Sauces book you talked about somewhere above. It is indeed a fine book. But I would love something that really is about sauces and gravies that are quickly and simply made and elevate a dish immensely.
how about one on herb and spices ... combinations that you can use, how they can change the flavor of your dish, how you can store or grow them
Quick week night suppers, pasta, etc.
Pickling and fermentation – 200 recipes for preserved lemons = >50 techniques. Some must be better than others.
Second: Sous vide, but only if process can be made more accessible.
An app or endorsement of another's app for calculating times would be key.
I like the ideas for sauces/condiments, fermenting, and pickling.
But an interesting idea may be the techniques for eating on $40 a week (i.e. the value of food stamps). From building up and pantry to getting more meals out of a chicken. And all with an eye on maintaining a healthy, tasteful diet.
Where would we be without Fermentation? I would love to learn more, it's a technique for the ages.
eggs, fermentation, stock OH MY
How about directly taking on "too stupid to cook"? Which prefab foods do you find the most inexcusable? What scratch-based alternatives do you think everybody should know?
Cooking with alcohol. How to incorporate all kinds from wine and beer to liquor into cooking to enhance the flavor of dishes
+Egg. By far the most versatile ingredient in the kitchen, heck there can almost be a book of boiling an egg (so many variables). sauces, emulsions, cakes, pasta, you name it.
A book on basic techniques. I know there are excellent longer books on braising, roasting, etc. out there...however, I think that a smaller book that was easy on the eyes, had illustrations of what you're looking for at each step, and was focused primarily on necessary techniques would be very helpful to a lot of people I know. For example, a guide to braising with any flavors with clear images of each step (mise en place, searing meat, sweating veg/deglazing, and so on...).
I vote for emulsions.
I would love to see a book on cocktails.
I think many of us have specialty equipment that isn't used often enough. I'd like more tested recipes by a respected food expert / author (you!) for lets say pressure cookers, crock pots, vita mix, panini makers etc...
A book on the basics of all of the most used utensils and how to use them with basic fundamental cooking skills!
Write about the three main foods the Americas gave the world. Corn, potatoes and tomatoes. You could flesh it out with others like chilies.
Fish. Not shellfish, just a short book on fish. An awful lot of people don't know what to do with fish. It's so often done badly. It would be great to see techniques and recipes for different types of fish-flat fish, oily fish, etc.
Sauces from many different cultures. The classic French sauces, Asian sauces for stir fry, and salsas with grilled food for example.
The secrets of umami - fermented food,whether vegetables or protein, smoked or slowly simmered. What brings it about? What makes it happen?
breakfast. and i mean good breakfast, sunday style, after a relaxing lay-in when you need a good home cooked weekend breakfast. one that you'll enjoy cooking the right way and serving this sunday treat with your wife. i'm sure you could do wonders describing (simple but essential) techniques for sunday breakfast staples: omelettes, shirred eggs, pancakes, biscuits, gravy, and more.
Bob Tenaglio : I’d call the book “Time; The Secret Ingredient You’ll Never See On Iron Chef” and it would delve into dry-aged meat, fermentation, enzymatic transformation, what constitutes “freshness” and “rot”, the role of rigor mortis in meats and seafood, "low and slow", development of flavors.
Book suggestion (s): Pro techniques applicable to home cooking, which could include holding food/sauces at temp, par-cooking, thickening (a single subject of Thickeners would be good, so many different ones that react in so many different ways), pan-to-oven finishing, etc. A lot of tricks the pro kitchen uses effectively that would be handy info for the home cook.
Why limit yourself to a single book? I think there would be a great market for well researched, academically approached breakdowns of regional cuisines/cooking styles. Think the food of the Outer Banks in the Carolinas, BBQ styles and techniques and the differences between states and sub-state regions (with the white BBQ sauce from North Alabama as a prime example), Pacific Northwest cuisine (with the chef at Castagna foraging for ingredients many others are unfamiliar with and the amazing access to fresh mushrooms available to those in Oregon and Washington).
A breakdown of how history and culture have influenced the development of significant ingredients in places like New Orleans and Savannah could yield a book, or series of books, whose exploration of the cultural depth of a regional cuisine would nicely parallel the expression of the cultural depth within a restaurant like French Laundry and might make excellent primers for those unfamiliar with the foods of certain parts of the country (there are, after all, still people I meet who claim they don't like grits because they've never had properly done cheese grits or shrimp and grits.)
After a quick scan, many of these suggestions are great. The obvious choice to me is a short book on cocktails - you are probably 3/4 of the way there already I truly enjoy the vignettes and the suggestions
Altough it may seem mundane...I would like to know good techniques for making pie crust. I have been baking for 50 years and still loose the design on my crimped pie crusts! Your blueberry pie is THE BEST!!!
I would like your insight on the cast iron skillet. No other piece of equipment seems to be more well loved or offer more kitchen utility throughout culinary history than the cast iron skillet. Sear your steak in a cast iron skillet. Roast your chicken in a cast iron skillet. Pan fry chicken in a cast iron skillet. I've seen several photos on this website with the ubiquitous cast iron skillet. Alton Brown's very first Good Eats episode was a love song to the cast iron skillet. Alas, every time I use it, I seem to be harming the food more than helping it. I attempt to recreate Keller's roast chicken on a bed of root vegetables--the vegetables on the bottom come out with a thick layer of char. I sear a steak--the steak is overdone, or there's char. The only thing I've managed to do relatively well is pan fry fish. And then there's the rust--I've reseasoned this skillet so many times I don't know if it's worth it. Well, a lodge cast iron skillet only goes about $20, so it's worth it. I realize that some of my issues might have more to do with my inadequacies as a cook, or the limitations of the electric stove I have, but I just feel like I could be getting more out of this thing.
So, I don't know, maybe you could do something with that. The cast iron skillet.
You can count me in as one of the more ambitious home cooks, but also one of the more concerned cooks that people and kids don't know the real taste of vegetables. So I'd like to see a volume on maximizing the flavor and enjoyment of vegetables besides the typical food network style of adding flavor (bacon, butter, cream, etc.). I've been seeing more tapas style dining popping up, so I would love to be able to take whatever looks good in the produce section, prep, and serve an incredible array of vegetable sides that make people go wow. Thanks!
Would love to have your thoughts on meals out of leftovers. I read these great ideas about people turning their leftover Thanksgiving turkey into bolognese and pot pies. What about during the week? What about those of us who love to cook but have time and budget constraints? If I make a roasted chicken on Monday, what can I do with the leftovers to make something on Tuesday? If I make a brisket over the weekend, what can I turn those leftovers into during the week? And what those pork chops from last night? How can I turn that into a lunch at work the next day? Is it possible to set something up like in your "Ratios"? Thanks for all your inspiration! "Twenty" changed the way I approach cooking and enjoyment of food. Thanks!
I think (or, rather know) that there are a lot of forgotten, old world, techniques that people don't even know that they should be learning, like salt roasting. These beautiful kitchen classics that got pushed aside (no) thanks to Sarah Lee and Swanson. I WOULD love for you to revive the Old World Cooking that we don't even know that we should be doing.
Fermentation would be interesting, or how about roasting a chicken?
Here's a simple list:
1. Sauces
2. Vegetables and side dishes
3. Cocktails
4. Rustic breads and baking
I would love a book (even a Single) that taught me how to cook sous vide. I have a collection of almost 200 cookbooks which I read for pleasure and inspiration - plus the internet! But I'm the type of cook who loves to just cook! And experiment! But not follow recipes like a chemistry class lesson. While I have some gorgeous sous vide books (Keller's "Under Pressure", Achatz's "Alinea") they didn't leave me confident I could cook sous vide successfully and safely without a recipe.
Can you do that for me, Michael?
Thanks, Gerry
How about ONE POT MEALS!? I'm sure you could breath a bit of fresh life into this category. I know its been done before, but not with the Ruhlman stamp! P.S. is what Bourdain wrote about you in Vegas true?!?! Couldn't sleep for laughing after reading that particular chapter of Nasty Bits.
Oh and PLEASE PLEASE PLEASE write a 'Friday Cocktail Hour' book!!! Sorry for CAPS I'm a very passionate person.
Sauces and gravy type stuff to pour over food. Especially pairing flavors and textures.
I like the idea of the sauce/emulsion book, the frying book, and the cocktail book. I think they all lend themselves to your conceptual/technique/short book idea. I love fermentation, and I'm sure your book would be great, but I'd rather you plugged the bajeezus out of Sandor Katz's books instead.
I haven't read through all the comments, so this is probably a duplicate, but a book on carving and removing bones at table, from food that is already cooked... a roast chicken or turkey, a prime rib, fish, lobster, rabbit, for example. Some of this is done by the host and some by the diner, but in general the art of approaching food with the correct implements and technique is dying. And this is a shame, for much food tastes better when it is cooked on the bone, but since bones intimidate, people opt for skinless and boneless. The book could have an interesting historical overview as well.
I second whoever said eggs. There seem to be a million ways to use them, and I recommend them to beginning home cooks as the gateway to learning all the techniques of the world, but even sometimes for me they are pretty darn finicky. (Like, when poaching.) I'd love to see what you can do with that.
Fish and Game
The bad nineties infomercials aside, how about a book on steaming? Dumplings, fish en papillote, things wrapped in banana leaves, etc. Take the technique back from steamer trays full of bland veggie mélanges.
Would love to learn more about how a chef thinks about composing a dish. In reading about another's eating experience, one often reads something like "the heat of the chilies is tempered by the sweetness of the roasted onions" and the like. But is this how a professional chef thinks when he conceptualizes a new dish? It would be good to learn how one should think of a dish before executing it. There could be some explorations on fats, acids, temperatures and textures, or some complex sauces like a mole. It could explore some classic traditional recipes such as mapo tofu or cassulet and examine why it works, and then fly into "new" or "modern" dishes that include combinations people usually don't think about. In whatever case, it could be a book to help cooks think more clearly, which was a part of your 20 techniques.
Something related to fermentation would be terrific. I've recently started keeping (and regularly feeding) a sourdough starter and baking bread with it every day or two. Before this I assumed that making my own sourdough bread (and crumpets, and english muffins, etc.) was incredibly complicated and unattainable. But, it turns out, like many other things in the kitchen, it isn't as complicated as I thought! This revelation reminds me of the first time I made mayonnaise using your instructions - wow, that was exciting! An exploration of simple fermentation-based methods like sourdough starters, yogurt, etc. would be very fun. Thanks!
Sauces and gravies. Your writing is accessible and easy going. You could guide people easily through the basics. Although admittedly you have left a plethora of info in other books. All in one place; pure awesome. When I buy one of your books it feels like sitting down with an old friend.
Grains & Pulses, please.
Or Eggs.
Please wite a book on sauces.
If Joel Salatin and you had a culinary baby, it would be me. Joel turned me onto real food, you turned me onto technique.
I now eat an Ancestral Health Diet (i.e. a combo of Mark Sisson, Chris Kresser, the Price Pottenger Institute, Art DeVany, Robb Wolf, Amy Kubail, Dr. Amy Meyers, Dr. Mercola, Matt LaLonde, etc.)
Furthermore I live near a Johnson and Wales (PVD). Since my culinary/real food birth I have taken over 20 cooking classes at JWU (leisurely through JWU's Chef's Choice). I've gone from cooking zero to (almost) a culinary hero.
My nutritional and culinary journey are intertwined. Now that I understand real cooking techniques, using nutrient dense foods, I ditch recipes for flavor profiles and paleo/primal ingredient substitutions.
For the record my first culinary class at JWU was in charcuterie. I was seeking a class in "Knife Skills" or "Culinary I", but all classes were filled EXCEPT for one seat in "Charcuterie". I dove in head first with no clue.
That class lit a fire. So much so that a year later I had 10 JWU classes under my belt, I purchased your Charcuterie book, and I attended Pigstock 2013 where I killed, butchered a pig, practiced Eastern European charcuterie, and took home half a pig for self experiment.
If you and your publisher want to capitalize in the culinary world, I HIGHLY recommend addressing the Ancestral Health and Scientific Community. This community is extremely food intelligent and most have disposal income. I find most paleo/primal cookbooks full of recipes but totally lacking technique. (Mind you I own "Ruhlman's Twenty" and use rule #1 the most of all).
Currently the voices of the Ancestral Health movement are grass roots and fringe voices. Search Amazon for this genre's cookbooks... good, but not great. Why? No technique!
Come on Mike, bring a powerful culinary voice to this scientifically proven way of eating. Bring it on home Ruhlman. There are great profits to be had. I know you can do it.
I forgot to add that my health and well being is the greatest it has ever been since I learned to cook.
Greens
Sauced...sauces and drinks...in no particular order.
Yes, sauces! You could break it into reductions, emulsions, etc... A lot of people would really appreciate pictures of the sauce-making process. Can't tell you how many times people have asked me when making a sauce, "does this look right?"
A book on how long to cook things - how long to roast asparagus, grill chicken breasts, boil potatoes, etc. Even just a book of tables with basic timing guidelines would so far and away be the most useful book in my collection.
i was taught in culinary school that the answer to all of these questions was: TILL ITS DONE! [chef vanishes]
Spices and herbs please. I would love to have a useful explanation to understand how to use spices or herbs together: which ones work together, what's their flavor profile, their affinity for certain foods.
My first thought was sauces, too!
lots of good ideas in here! what about a book about flavor profiles? what are the components of indian, spanish, southeast asian, greek, you get the idea. we could then riff without having to buy a bunch of cuisine-specific cookbooks.
or a book on building flavor. that may sound rudimentary, but i think it's a pretty sophisticated thing. I learned some tricks from Twenty, and now go through more fish sauce then i ever expected. there must be other things like that. how to build flavor in sauces, soups, sandwiches, cocktails. those 'hidden' things that you can't really identify but really make a dish belly-pleasing.
one last thought--a book about spirits/cocktails. maybe with appetizers. the happiest hour. that's just me.
can't wait to read it!
Salad dressings, starting with a good vinaigrette. It sounds so easy, but it's just not. I'd like to make all my own (get away from high fructose corn syrup you know) and I do make some. But I just haven't mastered doing in instinctively, without looking for a recipe.
PS, I'm a self-taught, late to cooking type. So maybe other people are better at this than I am.
Your straightforward approach to cooking with wholesome, natural, readily available ingredients brought this cook to seek out your books. Please do a cookbook on cooking in cast iron. I love what you do with Le Creuset. I have cooked forever, but relocated a year ago to a remote ranch with no microwave. Cast iron is awesome, and I enjoy your recipes so much!
Fermentation would be awesome. Braising maybe, like Roast?
A shellfish book would be welcome - teaching seasonality, selection and properly cooking....
Food for week or some period of time or function for the family, educate on nutrition, organization of the week, lesson on cooking, shopping, breaking the fast food, processed habit. Social connections related to food and sitting down to the table. Achievable goals for these crazy times we live in. Establishing tradition in a family, passing on family history. Kinda the Sunday gravy thing. Twenty things to bring the family back together through food.
Please write a book about fermentation (including recipes and technique on sauerkraut & sourdough bread). Michael, I appreciate how you provide books on technique in order to encourage us to cook delicious food. By the way, Twenty is an amazing book. I have a copy for myself, I have given a copy to my sister, and I am giving a copy to my cousin who is getting married next month.
I'd like to see a book on homemade condiments.
My suggestions:
Sauces - starting from mother sauces through to modern approaches
Curries - so much to be tapped here
Mixing types of food origins - "fusion" stuff
Farmer's Market - could go into how to find the best ingredients, what to look for, what to skip
Building a meal - how to construct a smooth and balanced multi-course menu
Entertaining. I like feasts and parties. Your take on menus and timings, cooking ahead and last minute flourishes, drinks made by the batch, etc. would be a very good read. That being said, I will read whichever book you write next.Thanks for calling me "cherished", and this is a nice prize.
I would truly enjoy a book on knives, how to use the, maintenance and then move on to skills and butchering. I want to learn how to take apart anything.
Wood fired cooking!
Trying to think of things that are not covered well overall, sous vide or wood fired. Although I also like jennyox's idea of an entertaining time line as well.
A mini-cookbook on eggs would be welcome, especially how to use the protein and fat to best advantage to raise, emulsify, and thicken various dishes.
Definitely eggs! My second choice would be sauces.
Cuts of meat (roasts, steaks, etc...) and how to cook them so that they taste great! So wishing for this. I'm mostly vegetarian only because veggies are inexpensive and easy to grow, so you can experiment and get to being great at cooking them. But a roasts and steaks remain mysterious to me, are very expensive, and unless I'm braising, I've always been saddened by a less than flavorful outcome of my attempts.
A New Look at Escoffier.
Sous vide, absolutely! I have a homemade crockpot adapter, but I haven't done much more than make (amazing) steak in it, and confit duck.
Poaching. The forgotten step-child. Rarely seems to be included for anything but eggs. Isn't confit included?
I would like to see the following topics as short books:
1) Spices & Flavoring (combinations, how to pick the right flavor)
2) Sauces
3) Fat (fat doesn't make you fat, how to use it (and the right kinds) responsibly)
A book on grains such as quinoa, teff, millet, and kamut. These are usually ancillary topics in other food and cookbooks.
Not to take a page out of Kurlansky's portfolio, but a book on butter and it's applications would help to re-invest americans in what is clearly the only healthy choice when it comes to cooking/baking.
Dishes where meat features more as condiment than main course. You had touches of this in Schmaltz. As a person working to eat less meat in general, (despite being a committed omnivore) this is a topic of great interest.
I know you're just coming off Schmalz but I would really love a short book on Lard. From rendering to pie crusts and everything involved in that journey.
Fermentation! All types are fascinating, foods, drinks. Jeff Smith had a quote that was something like "yeast is proof of god, how could something theater makes beers, wine, cheese, bread etc. be random?"
Lunch! What used to be such a nice break from work, to be enjoyed, is now - for most Americans - something to work through, or to 'grab something quick' ... i'd love a book focusing on a few great lunch recipes, and a new innovative look at it.
I would love to see a book on tips and techniques that you and your colleagues have collected over the years. For example I learnt about how to tell that a steak is done by pressing my fingers on to my thumb pad. I'd like a book that explains the science of cookery like Harold McGee but perhaps in simpler terms with examples. Why do we put the oil in the mayo mix slowly. Perhaps this is too 'beginner' ish for most of us, but perhaps a book encouraging those who think that cookery is so complicated and it's not for them! Just a few ideas. Gluten free perhaps as well.
When it's done. Eggs, meat, cakes, everything. A common failure in cooking, getting to know the perfect moment. Visually, tactile, auditory etc.
Sous vide would be great. A short on vinaigrette. Veal Stock!
You're Doing it Wrong: Why Professional Chefs' Food Tastes Better Than Yours and How to You Can Cook Like One
Sous vide for the home cook; make-ahead dishes, especially for entertaining and potluck.
Oh, also, how about a book of all the delicious simple things that are too simple to fit in a recipe book.
A book on classic comfort foods.
I would like to see a book on side dishes. As a home-cooked, it's not hard to find recipes online or in books such as yours for the main course. When you put together a nice meal for friends or family, you want more than just one dish. So my suggestion has two elements. The first is for some tasty dishes to accompany various meals. The second part, and to me actually the more important part, is the time element. It would be great to find a book that specifies what can be partially or fully done ahead. A book that gives advice on how to multitask in the kitchen so that the side dishes come out at about the same time as the main course.
I would love to see a book on legumes. I am from the south and beans are found in every kitchen... although, usually only prepared with ham hocks and cornbread for "sopping". Don't get me wrong, I love my heritage and my Momma's soup beans, but I would love to see such a rustic and humble staple refined. Not only are they an excellent source of protein, but they are also gluten free and can be prepared vegetarian (if necessary). Plus, they are readily available year round and relatively inexpensive. Imagine one cookbook linking a multitude of diverse cultures, cuisines, and financial backgrounds.
FIre and Water: the science of heat and moisture, how to work with them to get the results you want with various methods of cooking.
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