Ratio

Author: Michael Ruhlman
Publisher: Simon and Schuster
ISBN: 1416566120
Size: 12.65 MB
Format: PDF, Mobi
View: 3928
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As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking.

Ratio

Author: Michael Ruhlman
Publisher: Scribner
ISBN: 9781416571728
Size: 23.97 MB
Format: PDF
View: 3595
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As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking.

Ratio

Author: Michael Ruhlman
Publisher: Scribner
ISBN: 9781416566113
Size: 45.86 MB
Format: PDF, ePub, Docs
View: 2433
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As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking.

Egg

Author: Michael Ruhlman
Publisher:
ISBN: 9780316322584
Size: 75.31 MB
Format: PDF, ePub, Docs
View: 6063
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In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.

The Elements Of Cooking

Author: Michael Ruhlman
Publisher: Simon and Schuster
ISBN: 0743299787
Size: 31.67 MB
Format: PDF
View: 4610
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A succinct resource to the basics of good cooking, presented in an A-to-Z format, contains eight brief essays on such topics as making stock, using the right tools, and understanding heat, in a culinary guide that features a single recipe ...

Ruhlman S How To Saute

Author: Michael Ruhlman
Publisher: Hachette UK
ISBN: 0316254169
Size: 70.45 MB
Format: PDF, ePub
View: 5783
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Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike.

Bakewise

Author: Shirley O. Corriher
Publisher: Simon and Schuster
ISBN: 9781416560838
Size: 71.26 MB
Format: PDF, Docs
View: 285
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BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too.

Culinary Reactions

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Size: 67.70 MB
Format: PDF, Mobi
View: 951
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And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day.

Grocery

Author: Michael Ruhlman
Publisher: ABRAMS
ISBN: 9781419723865
Size: 51.39 MB
Format: PDF, ePub
View: 4669
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In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it--the grocery store.

Good To The Grain

Author: Kimberly Boyce
Publisher: Abrams
ISBN: 1613121296
Size: 48.91 MB
Format: PDF
View: 4574
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But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than ...