About this item
From the James Beard Award-winning, New York Times-bestselling author. "Through the recipes for 10 classic meals, he covers how to cook almost anything." - Ina Garten, the Barefoot Contessa . From Scratch looks at ten favorite meals, including roast chicken, the perfect omelet, and paella - and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. . There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul. . "Like a master chef clarifying a murky stock into a crystal-clear consommé, Ruhlman detangles the complex web of technique, myth, and folklore that is cooking . . . The lessons are set up in such a way that you can decide exactly how deep a dive you want to take, though with a guide like Ruhlman at your side, thats most likely a mouth-first leap straight into the deep end." - J. Kenji López-Alt, New York Times-bestselling-author of The Wok. "Hes like a good friend joining you in the kitchen, and this book will certainly become the home cooks trusted companion." - Thomas Keller, chef/proprietor, The French Laundry
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) .
