Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home 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…
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Produktdetails
- ISBN: 978-0-316-25413-7
- EAN: 9780316254137
- Produktnummer: 16487135
- Verlag: Little Brown & Co
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 160 S.
- Masse: H25.1 cm x B19.2 cm x D2.5 cm 805 g
- Reihenbandnummer: 2
- Gewicht: 805
Über den Autor
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.
45 weitere Werke von Michael Ruhlman:
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
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