War Winning: Paradigms and Visions for High-End Warfare, Ruhlman Philip M.

Автор: Ruhlman Michael
Название: The Making of a Chef: Mastering Heat at the Culinary Institute of America
ISBN: 080508939X ISBN-13(EAN): 9780805089394
Издательство: Macmillan USA/Holtzbrink(MPS)
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Цена: 14710.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—"The New York Times Book Review"

Just over a decade ago, journalist Michael Ruhlman donned a chef’s jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country’s oldest and most influential cooking school. But "The Making of a Chef" is not just about holding a knife or slicing an onion; it’s also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.

Incisively reported, with an insider’s passion and attention to detail, "The Making of a Chef" remains the most vivid and compelling memoir of a professional culinary education on record.

Автор: Ruhlman Michael
Название: Egg: A Culinary Exploration of the World`s Most Versatile Ingredient
ISBN: 0316254061 ISBN-13(EAN): 9780316254069
Издательство: Hachette Book Group
Цена: 27870.00 T
Наличие на складе: Невозможна поставка.
Описание: In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.
For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg.

A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book.

Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.