‘Ruhlman’s Twenty’ Cookbook by Michael Ruhlman

A couple years after the release of his bestselling Ratio cookbook — which we’ve featured previously — Michael Ruhlman published Ruhlman’s Twenty, a book that distills his decades of experience into cooking’s 20 most essential 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.

The chapters (listed in order below) will give you an idea of the concepts covered:

  1. Think
  2. Salt
  3. Water
  4. Onion
  5. Acid
  6. Egg
  7. Butter
  8. Dough
  9. Batter
  10. Sugar
  11. Sauce
  12. Vinaigrette
  13. Soup
  14. Sauté
  15. Roast
  16. Braise
  17. Poach
  18. Grill
  19. Fry
  20. Chill

More than just being a list of recipes, Ruhlman’s Twenty is first and foremost a book about thinking about food. No matter your station or skill level, these are the twenty concepts that will propel you through your cooking hobby/career.

Get the book in these formats: