Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto

by Michael Ruhlman

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. Twenty distills 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. 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, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman s game-changing Twenty.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Culinary, Food and Drink

Unknown Binding

First published September 14, 2011

About the author

Michael Ruhlman (born 1963 in Cleveland, Ohio) is an American writer. He is the author of 11 books, and is best known for his work about and in collaboration with American chefs, as well as other works of non-fiction.

Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985. He worked a series of odd jobs (including briefly at the New York Times) and traveled before returning to his hometown in 1991 to work for a local magazine.

While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves: A Return to Single-Sex Education (1996).

For his second book, The Making of a Chef (1997), Ruhlman enrolled in the Culinary Institute of America, completing the course, to produce a first-person account -- of the techniques, personalities, and mindsets -- of culinary education at the prestigious chef's school. The success of this book produced two follow-ups, The Soul of a Chef (2000) and The Reach of a Chef (2006).

Reviews

[Rob · Rating 5 out of 5]

I don't know if I can describe how much I loved this book. What a superb accomplishment.

The Goodreads blurb describes Twenty as a cookbook, which is sort of true. It does have recipes, and it is about how to cook, but I think that description is a terrible disservice to it. I wouldn't like to have to describe it in one sentence, but if I had to, I would say that it's not so much about how to cook as it is about how to cook *better.*

The basic structure of the book, as you're probably already aware, is a set of the twenty (mostly) distinct techniques that Ruhlman regards as the essential techniques of a well-rounded cook. We can debate whether "well-rounded" is the right term -- initially I wrote "complete," but I suspect an absolute is inappropriate -- but I think it's approximately on target.

Ruhlman begins by explaining what each technique comprises, delves into the theory of why you would choose to use that technique along with some nuances, and then provides several recipes that use that technique, so that you can put theory into practice. Recipes here are an educational tool, a lab, a practicum.

Twenty is a lot of things, but most of all it's blueprint for self-improvement, and I value that very highly. I found it educational and also inspirational. I don't know that this is where I'd recommend a new cook start, although you certainly could work through the chapters and recipes and learn a lot; there are some important things to know -- like safe knife technique, for example, and lots of others. I think a new cook also needs a gentler introduction. My recommendation for someone who doesn't cook already remains Bittman's How To Cook Everything: The Basics.

The audience I'd suggest for this book is basically people like me: people who already cook, but are seeking to elevate their game to the next level. For that audience I can't recommend Twenty enough. A remarkable achievement, and one that will help me, personally, to improve and change the way I think about cooking.

[Vicki · Rating 5 out of 5]

I actually can't say enough good things about this book. You know how when you have an acquaintance who's a total pain in the butt about all the great, amazing things they know how to do in the kitchen? Let's assume that this acquaintance of yours actually does know how to cook. Often, if they're a total blowhard, it's hard to listen to the tips they're throwing out, because they've made themselves sort of unbearable through their arrogance. (No, I don't know anybody like that. Why do you ask?)

The reason for this long-winded set up is so I can say how very much I like the tone in this book. Ruhlman is friendly, gives credit where credit is due, and delivers some amazing info about techniques. I tried out the raw zucchini salad after his chapter about salting, and it was a revelation. Great advice, great writing. I'm giving this book as a gift this year to more than a couple of people.

[Ada-Marie · Rating 3 out of 5]

Meh. Too snobby and esoteric for most home cooks.

[Rebecca · Rating 5 out of 5]

I checked this out from the library, after reading I've decided I need to own it. This is the best book I've ever read about the basics of cooking: techniques. He lists twenty of them, thus the title. First technique: Think, think ahead and prep. I've always said cooking is 80% prep work and here he is telling how important mise en place is (or prep, as I call it in English) and how to do it.

He explains the difference between similar techniques and how to choose using one over another and gives really useful advice like how to cut a perfect circle out of parchment paper. Each technique is followed up be a few recipes that concentrate on using that technique so you can get the hang of it.

This book is like having a master chef hanging over your shoulder, directing you to be a better cook. I highly recommend it!

[Michelle · Rating 3 out of 5]

Sit down and read this book rather than just look at the recipes. Recommended by Alton Brown on his podcast, Ruhlman presents 20 techniques for cooking as a "cook's manifesto". I love the theory behind this book and love how both Ruhlman and Brown think of cooking as a science and want home cooks to understand it too. This book does a great job of building that knowledge base.

[Amy Borgstrom · Rating 5 out of 5]

I loved this book that covers 10 important basic cooking techniques and is full of great recipes I want to try. I also love that the first technique is “Think.” Followed by chapters on salt, water, onion, acid, egg, butter, dough, batter, sugar, sauce, vinaigrette, soup, saute, roast, braise, poach, grill, fry, and chill. This would make a great gift for anyone who wants to start cooking. I also recommend all of Ruhlman’s other books, and his Substack.

[Pam · Rating 1 out of 5]

I love to eat and cook, and as a result, love to look at cookbooks so when I read the premise of Michael Ruhlman's book, Ruhlman's Twenty; The Ideas and Techniques That Will Make You a Better Cook, I was immediately interested. Unfortunately, I was completely disappointed by page 16, the start of Chapter 2 which is titled "SALT: Your Most Important Tool". Michael Ruhlman and his publisher Chronicle Books should be ashamed of themselves for this book which just promotes salt, butter and cream. I am not a health nut and certainly use those ingredients, but not in huge quantities in every recipe! Chapter 2 could easily have been written as "Spices: Your Most Important Tools". Michael Ruhlman's disregard to the public's health is unfortunate as parts of this book are great. He does a very good job explaining various cooking techniques and the photographs make it easy to understand. I, however, believe the best cooks are ones who know how to make delicious meals from healthy fresh foods.

[Tuck · Rating 4 out of 5]

this won a james beard award 2011
i will give the 20 ruhlman so clearly writes about, and it won;t spoil a thing if you see them here and still get the book, as it is a fun, fact filled, foodie foundational type of book.
think
salt
water
onion
acid
egg
butter
dough
batter
sugar
sauce
vinaigrette
soup
saute
roast
braise
poach
grill
fry
chill

would have gotten 5stars if it'd had more pictures. the pictures it DOES have are great, clear and helpful. recipes are clear, times are spelled out, and seem delicious.
ok, here is a spoiler, salt is the most important thing a cook needs to know, know how to use, and exploit.

[Jackie · Rating 5 out of 5]

Just Finished Reading 'Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook' by Michael Ruhlman.

This was definitely a technique book that just happened to include recipes to fully showcase the 20 different topics highlighted. Some topics were very basic, such as 'Salt'. I try to avoid using a lot of salt but have lately realized how much a little bit can go a long way to making flavors pop. This helped to explain why.

Other topics were explanations of cooking methods such as roast or bake and the differences between the two.

I would definitely recommend this for those just learning to cook and also for those who want to know the 'whys' of good cooking.

[Cinnamon · Rating 4 out of 5]

If you are trying to learn how to cook, or how to cook better, the basic descriptions, step-by-step photographs, and supporting recipes in this book will help you on both counts. I have friends who claim they can't boil water who I'm convinced will be able to cook consistently well if they were to read this book cover to cover and then try to make several recipes in each section. The info at the back matches up with what I've provided to people who are interested in what they need to purchase to be a good cook.

[Joel · Rating 5 out of 5]

I laugh at the reviewer who said Michael Ruhlman is out of touch by having his second point of twenty be about salt. Thomas Heller says seasoning is the most important, and he is right. This a great book for those in search of a reason for everything. In cooking it comes down to thinking and seasoning and knowing what might happen.

Michael Ruhlman has been on an adventure through food that I have followed for years. This is a great addition to his works.

[Joe Haack · Rating 4 out of 5]

I read this "cookbook" cover to cover. And I cooked some of the recipes along the way. What sets this book apart is how he illustrates key ideas and techniques with recipes, rather than the other way around. He is also a wordsmith. Sometimes his language about food borders on the over-sensual, but his enthusiasm about food was so earnest and helpful it didn't bother me as much.

It was a library book, but it will be purchased for the shelf - it was that good.

[Lynne Van Wagenen · Rating 4 out of 5]

This book helps you understand some of the basic ingredients and techniques. I cultured some cream, then made butter with it. I never knew that you could do that. I learned to salt my meat ahead of time. It doesn't dry it out. I made the best roast ever--seasoned just with salt 24 hours ahead and slow roasted.

[Laura · Rating 5 out of 5]

This is like going to cooking school, except at home and at your own pace. Much of what he writes about, Nik and I have figured out in bits and pieces over the past few years. I still learned a TON about cooking though and this helped me feel much more confident in the kitchen. Highly recommended to anyone who likes to cook or wants to become a better cook!

[Colleen · Rating 4 out of 5]

I like to consider myself an accomplished home cook, but this book still broke down some basic techniques in specific ways I had never thought of. The explanation of techniques will teach you the variables you need to understand and explore to truly master cooking. The recipes involved sound pretty good as well - I expect to try the butter poaching technique very soon

[Heather · Rating 5 out of 5]

Enjoying this book so much! Will likely need to purchase as it is going back to the library soon...

[Matt Suder · Rating 4 out of 5]

Pretty sure I've learned more from Ruhlman than any other cook (excepting my lady). Another welcome addition to his ouvre.

[Pat Lampe · Rating 5 out of 5]

I loved this book. Wish I’d known all this years ago, but I plan to use this information from now on. So interesting and well written.

[Robin · Rating 4 out of 5]

Whenever I meet an author, I get excited to read his or her book and this cookbook is no exception. I purchased this at the Point Street Reading Series in Providence, RI in December after listening to his very engaging talk. Prior to that event I had never heard of Ruhlman but I went on to listen to his "The Making of a Chef," which is really great (despite not being enamored of the reader!) This is a beautiful book and I have thoroughly enjoyed the time I spent with it!

[Juli Anna · Rating 2 out of 5]

I liked the concept of this cookbook: the idea of learning twenty interconnected skills in the kitchen that can be combined in myriad ways to form an entire repertoire. However, this book lacked in execution for me. There wasn't quite the right balance of scientific "whys" and practical "hows," and the recipes were generally too conventional and meaty for my taste. I wouldn't particularly recommend this book to most cooks.

[Mysteryfan · Rating 5 out of 5]

I will be rereading and referring to this book for quite some time, I think. 20 techniques, 100 recipes, and food porn photos that you can drool over. Actually, some of the 20 are ingredients and some are techniques, but I won't quibble. Useful information about salt(!), how to brown onions, poaching, braising, dough, and more. Written in a very accessible style. If you're a foodie or want to learn more about basic cooking, this book is for you.

[Keighteelou · Rating 5 out of 5]

Oh, I loved this book. The information Ruhlman presents so beautifully has already helped me improve my culinary skills and I just finished reading this yesterday. Wow! I’m so excited to use more of this new-found knowledge.

By the way, the sautéed duck breasts with orange-cranberry gastrique = amazing!!!

[Justin · Rating 3 out of 5]

This was mostly recipes. It is broken up into 20 sections on such things as eggs and sugar. There'll be 5-10 pages in the beginning of each section that discuss techniques and the rest of the chapter are recipes that help you test out the idea. The techniques weren't organized that well. All in all there are significantly better how to cook books out there.

[Jennifer · Rating 2 out of 5]

I loved Michael's first two books. This one was disappointing. At the end of each chapter I found myself thinking..."That's it?!" Would have liked more info on how to put the techniques into practice. Just listing them won't help me apply them.

[Aude Hofleitner · Rating 5 out of 5]

Instead of a collection of recipes, the book is organized around key ingredients (e.g. salt, acidity, onion, sugar) and techniques and helps you understand the specific roles they have in recipes (the effect of salt because of its interaction on water, ...)

[Gail Richmond · Rating 4 out of 5]

Michael Ruhlmann, chef and gourmet food writer, posits that twenty techniques in the kitchen are what makes good food great. Although many of the recipes are not ones I would make, the techniques are valid. A useful research and good reminders for any dedicated home cook.

[Elizabeth]

As seen in The Atlantic: https://www.theatlantic.com/entertain...

[Heidi Dunkelberg]

Better Your Cooking Skills

Finland's books are always well written , in my opinion! So much useful information for the kitchen to help me better myself as a cook. I would and do highly recommend this book to anyone wants to get better in the kitchen!

[Qtprep1 · Rating 5 out of 5]

“More impressive was Michael Ruhlman’s Twenty, whose organizing principle is to walk through 20 fundamental building blocks of good cooking—things like “grill,” “vinaigrette,” and my favorite, “think”—and includes recipes and little kitchen experiments that best illustrate each concept.”

[Carole Cornell · Rating 5 out of 5]

I didn’t know how much I didn’t know! The techniques Ruhlman describes are the basics on which to build. I’ve become a lazy and not so great cook. This book will- I hope- rehabilitate me. Very clear instructions and good recipes.