Ruhlman's Twenty by Ruhlman, Michael -- Read -- Imperial Library of Trantor

Index

INTRODUCTION Technique 1 THINK : Where Cooking Begins Technique 2 SALT : Your Most Important Tool

RAW ZUCCHINI SALAD SAGE-GARLIC-BRINED PORK CHOPS LEMON CONFIT BACON AT HOME CITRUS-CURED SALMON CARAMEL SUNDAE WITH EXTRA-COARSE SALT

Technique 3 WATER : The Unrecognized Miracle in the Kitchen

WEEKDAY COQ AU VIN PAN-STEAMED SNAP PEAS ROTISSERIE CHICKEN AND LEEK SOUP PERFECT MEAT LOAF WITH CHIPOTLE KETCHUP Chipotle Ketchup PASTRAMI SHORT RIBS EASY CHICKEN STOCK

Technique 4 ONION : The Chef’s Secret Weapon

TRADITIONAL FRENCH ONION SOUP WINTER VEGETABLE GARBURE GREEN BEAN, CORN, AND ONION SALAD WITH ROASTED SHALLOT VINAIGRETTE ROASTED SHALLOTS MACERATED SHALLOTS LEMON-SHALLOT MAYONNAISE OR CRÈME FRAÎCHE MAC AND CHEESE WITH SOUBISE

Technique 5 ACID : The Power of Contrast

GROUPER CEVICHE WITH CHILES AND LIME PULLED PORK WITH EASTERN NORTH CAROLINA BARBECUE SAUCE LEMON-CUMIN DAL SAUTÉED DUCK BREASTS WITH ORANGE-CRANBERRY GASTRIQUE CIDER VINEGAR TART

Technique 6 EGG : A Culinary Marvel

SCRAMBLED EGGS WITH GOAT CHEESE AND CHIVES SHIRRED EGGS WITH CREAM AND PARMIGIANO-REGGIANO CLASSIC NEW YORK CHEESECAKE PIZZA BIANCO WITH BACON AND EGGS MAYONNAISE AIOLI CHEDDAR CHEESE SOUFFLÉ SAVORY BREAD PUDDING WITH CARAMELIZED ONIONS AND GRUYÈRE THE VTR WHISKEY SOUR

Technique 7 BUTTER : “Butter. Give me butter! Always butter!”

CULTURED CREAM AND BUTTER COMPOUND BUTTER CLARIFIED BUTTER AND INDIAN GHEE BEURRE MONTÉ BUTTER-POACHED SHRIMP WITH GRITS BROWN BUTTER MASHED POTATOES SCOTTISH SHORTBREAD

Technique 8 DOUGH : Flour, Part One

CINNAMON BUNS DUTCH OVEN BREAD PIZZA DOUGH PIE DOUGH CHARLOTTE’S APPLE JACK SNICKERDOODLES

Technique 9 Batter : Flour, Part Two

CLASSIC LAYER CAKE WITH CHOCOLATE BUTTERCREAM ICING AND CHOCOLATE GLAZE CHOCOLATE BUTTERCREAM ICING CHOCOLATE GLAZE BANANA-BLUEBERRY BREAD BASIC POPOVERS MARLENE’S YORKSHIRE PUDDING

Technique 10 Sugar : From Simple to Complex

CARAMEL SAUCE EASY CARAMEL-BUTTER SAUCE CARAMEL-MISO GLAZE ANGEL FOOD CAKE WITH WHIPPED CREAM AND TOFFEE LEMON-LIME SORBET CANDIED ORANGE PEEL

Technique 11 SAUCE : Not on the Side!

PAN SAUCE FOR ROASTED CHICKEN HOLLANDAISE SAUCE SIMPLE BUTTER SAUCE PEPPERCORN AND COGNAC CREAM SAUCE MUSHROOM SAUCE TOMATO SAUCE CHICKEN OR TURKEY GRAVY

Technique 12 VINAIGRETTE: The Fifth Mother

LEMON-PEPPER VINAIGRETTE, TWO WAYS LEEKS VINAIGRETTE GRILLED STRIP STEAKS WITH CHILE-OREGANO VINAIGRETTE CHORIZO VINAIGRETTE

Technique 13 SOUP : The Easiest Meal

SAUSAGE AND ESCAROLE SOUP CREAM OF CELERY ROOT SOUP COLD SNAP PEA SOUP WITH MINT AND HONEY SWEET BELL PEPPER SOUP

Technique 14 SAUTÉ : The Hot Seat

SAUTÉED CHICKEN BREASTS WITH TARRAGON BUTTER SAUCE SAUTÉED SCALLOPS WITH ASPARAGUS SAUTÉED MUSHROOMS SPICY BEEF WITH BELL PEPPERS SAUTÉED SUMMER SQUASH BRUSSELS SPROUTS SAUTÉED IN SPICY BACON FAT THE WAY TO SAUTÉ BACON

Technique 15 ROAST: High and Low

ROASTED CAULIFLOWER WITH BROWN BUTTER LEG OF LAMB WITH MINT YOGURT SAUCE PERFECT ROASTED CHICKEN SPICY ROASTED GREEN BEANS WITH CUMIN SUBTECHNIQUE: PAN ROASTING PAN-ROASTED COD WITH CHORIZO VINAIGRETTE PAN-ROASTED PORK TENDERLOIN WITH GARLIC, CORIANDER, AND THYME

Technique 16 BRAISE: The Alchemy of Moist Heat

BRAISED FENNEL WITH THYME BRAISED LAMB SHANKS WITH LEMON CONFIT BRAISED DUCK LEGS BRAISED PORK BELLY WITH CARAMEL-MISO GLAZE RED WINE–BRAISED SHORT RIBS

Technique 17 POACH: Gentle Heat

SALMON POACHED IN COURT BOUILLON BEEF TENDERLOIN POACHED IN BEEF STOCK WITH ROOT VEGETABLES WARM ARUGULA SALAD WITH BACON AND POACHED EGGS SHALLOW-POACHED WALLEYE WITH WHITE WINE–SHALLOT SAUCE HALIBUT POACHED IN OLIVE OIL DUCK LEGS CONFIT

Technique 18 GRILL : The Flavor of Fire

RIP’S OWN MARINADE FOR LONDON BROIL OR FLANK STEAK BASIC WHITE WINE MARINADE FOR CHICKEN AND FISH BUTTERFLIED CHICKEN WITH LEMON-TARRAGON BUTTER BASTE GRILL-ROASTED PRIME RIB GRILLED SPRING VEGETABLES WITH BALSAMIC VINAIGRETTE GRILLED PEAR SALAD WITH HONEY-WALNUT VINAIGRETTE GRILLED BRANZINO WITH FENNEL, LEMON, AND SHALLOT

Technique 19 FRY : The Hottest Heat

ROSEMARY-BRINED, BUTTERMILK FRIED CHICKEN FISH TACOS WITH GUACAMOLE AND FRESH SALSA CHIPOTLE-CORN FRITTERS WITH CILANTRO-LIME DIPPING SAUCE PANFRIED PORK CHOPS WITH LEMON-CAPER SAUCE APPLE-CINNAMON DOUGHNUTS

Technique 20 CHILL : Heat Extraction

CRISPY BRAISED VEAL BREAST MAKE-AHEAD MUSHROOM RISOTTO DEVILED EGGS DEVILED EGGS WITH BLUE CHEESE AND BACON CARAMEL-PECAN ICE CREAM CANDIED PECANS GRAPEFRUIT GRANITA

Epilogue Afterword Appendix Sources Index ACKNOWLEDGMENTS COPYRIGHT