Most of us cook from scratch, don't we? That's an easy assumption if you're reading our newsletter or browsing our website. But Michael Ruhlman, co-author of myriad cookbooks and the author of several important books of his own (among them Ruhlman's Twenty and Ratio), invites you on a journey to really cook things from scratch. Making a BLT? How about baking your own bread or curing your own bacon? The point isn't to claim bragging rights. It's to expand your culinary skills so that you can put them to use in making other dishes.
Thus the chapter on steak frites includes three different ways of making French fries and a beef stock recipe which leads into a recipe for pho bo. Thinking of cassoulet? Ready to make your own sausage, cure some pork belly for ventrèche, and adapt the technique for duck confit to chicken? You don't have to, but you can!
Clearly, this book is a rabbit hole of culinary delights and adventures. It's not about easy weeknight dinners (although it can lead you to some). It's about following a winding trail of culinary inspirations to see where the adventure leads. Good food is surely in the offing, along with a bolstered sense of kitchen confidence.
Hardcover. Color photographs throughout.