"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 Philip M. Название: War Winning: Paradigms and Visions for High-End Warfare ISBN: 1288414668 ISBN-13(EAN): 9781288414666 Издательство: Неизвестно Рейтинг: Цена: 71050.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
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.
The first ever volume fully dedicated to Iberoamerican neomedievalisms that examines the meanings and uses of “the Middle Ages” in Iberian America.
Автор: Sandrine Ruhlmann Название: Inviting Happiness: Food Sharing in Post-Communist Mongolia ISBN: 9004409653 ISBN-13(EAN): 9789004409651 Издательство: Brill Цена: 139470.00 T Наличие на складе: Поставка под заказ. Описание: For Mongols, sharing food is more than just eating meals. Through a process of “opening” and “closing”, on a daily basis or at events, in the family circle or with visitors, sharing food guarantees the proper order of social relations. It also ensures the course of the seasons and the cycle of human life. Through food sharing, humans thus invite happiness to their families and herds. Sandrine Ruhlmann has lived long months, since 2000, in the Mongolian steppe and in the city. She describes and analyzes in detail the contemporary food system and recognizes intertwined ideas and values inherited from shamanism, Buddhism and communist ideology. Through meat-on-the-bone, creamy milk skin, dumplings or sole-shaped cakes, she highlights a whole way of thinking and living.
This is the first volume fully dedicated to Iberoamerican neomedievalisms. It examines “the Middle Ages” and its uses in Iberoamerica: the Spanish and Portuguese American postcolonies. It is an especially timely topic as scholars in neomedievalism studies become increasingly conscious that the field has different trajectories outside Europe and beyond the English-speaking world.
The collection provides needed alternatives to the by-now standardized understanding of neomedievalism as allied to nationalism, nostalgia, xenophobia, origin stories, elitism, and white Christian identity. It dislocates the field from its established trends and finds generative, yet unexplored examples of neomedievalism: political, religious, literary, and gendered. The volume will be of interest to established scholars of neomedievalism studies, to scholars of Latin America, and to the new and growing generation of students and colleagues interested in truly global neomedievalist studies.
Автор: Ruhlman Michael Название: Ruhlman`s Twenty: 20 Techniques, 100 Recipes, a Cook`s Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techni ISBN: 0811876438 ISBN-13(EAN): 9780811876438 Издательство: Abrams Рейтинг: Цена: 26720.00 T Наличие на складе: Невозможна поставка. Описание: James Beard Award, 2010 winner! - Ruhlman's Twenty - Redefining how we cookMichael Ruhlman cookbook: Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Ruhlman's Twenty distills Michael Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas-from ingredients to processes to attitude-that are guaranteed to make every cook more accomplished. Learn Michael Ruhlman's twenty key cooking concepts: Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs; Ruhlman reveals how a cook's success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Michael Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts. A game-changing James Beard Award winning cookbook: Ruhlman's Twenty shows you how he does it in over 300 photographs. Cooks of all levels will revel in Michael Ruhlman s game-changing Twenty. If you liked The Food Lab: Better Cooking through Science, you'll love Ruhlman's Twenty
