Ruhlman's How to BraiseFoolproof Techniques and Recipes for the Home Cook
The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.
According to James Beard-award winning cookbook author Michael Ruhlman, “Braising is what cooking is truly about–transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul.”
Among the recipes featured in this second book in Ruhlmans’s new “how-to” series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.
As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of color photographs showcasing both finished dishes and step-by-step cooking techniques.
Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Egg, Ratio, The Elements of Cooking, and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef and as a featured guest on Anthony Bourdain’s No Reservations. He lives in Cleveland, Ohio with his wife, photographer Donna Turner Ruhlman.
A naturally curious and intelligent cook, Michael has amassed a vast amount of culinary knowledge through his many years being around and writing about food. –Thomas Keller, Chef/Owner of The French Laundry
I’m not sure if Michael Ruhlman is a great writer who cooks or a great cook who writes, but either way he always manages to make my favorite thing: good sense.-Alton Brown, Host of Good Eats and author of I’m Just Here for the Food
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