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Very good book. It is not just a recipe book, it explains how to cook some very common foods from scratch in a number of different ways. It teaches you how to become a good cook not just how to follow a recipe.
Al tener un libro como este en mis manos, agradezco que mi madre que me haya obligado a aprender inglés. Está hermoso, lleno de anécdotas, recetas y consejos prácticos. También agradezco que Amazon tenga a disposición tanta variedad de libros, al mejor precio y a la distancia de un clic porque prácticamente tengo adicción (no simplemente afición) a los libros. Pero este de verdad es uno de los mejores que tengo. Si les gusta la cocina, no duden en comprarlo.
As someone who often feels overwhelmed by cookbooks, I find the format of From Scratch incredibly approachable -- each of ten classic meals becomes a platform for skill-building -- and also mercifully flexible, with countless choose-your-own-ending recipes (Want to do it another way? Here's how. Not sure what to do with the leftovers? Try this!). Ruhlman is terrific company on these pages. His writing is thoughtful, he's an encouraging instructor, and with each meal you feel like you've been invited to a great dinner party -- cocktails included. Seasoned cooks will re-discover favorite meals (often, quite literally, from the ground up), while relative novices like me will be bookmarking every other page for the techniques.
And what I love most is the way that Ruhlman interrogates recipes that inspire both the novice home cook (I bought a second copy for the daughter of a friend) as well as a more seasoned cook like myself. His recipes range from simple but utterly delicious meals to more nuanced and complex restaurant quality fare. Along the way, he explores dozens of insightful skills in language that is both accessible and always rich in technique. I loved his tip on remouillage, recooking veal bones to create a weaker stock that gets combined with your first batch of stock and then reduced to your desired quantity or taste. Ruhlman reminds cooks of all levels that simple and quick can be luscious, as in the case of a deeply flavored stir fry or a succulent roast chicken. Want to spend a cozy Sunday experimenting in the kitchen? Make your own curry paste, chicken stock, and elevate a Thai green curry that will have friends swooning when they walk into your kitchen.
I am old. I have been cooking at home for 60 years. I have about 400 cookbooks and peruse them all. This one is (was) useless to me. HIs omelet instructions might be just fine for a Michelin chef, but my old hands cannot do it. And I tried many times. I will revert to the omelet taught by Graham Kerr about 40 years ago. I have really sharp knives, but when I sliced into the breast of the roasted chicken, the meat crumbled. Clearly badly overdone, and I followed the instructions faithfully. After the second attempt and a second batch of chicken salad, I tossed the book in the trash.
I love this cookbook already. I'm still just reading it, and haven't cooked from it yet, but I love his focus on food and family and all the little things make culture and civilization happen. I'm disappointed that his from scratch recipes require you to raise chickens, but then assume you won't also raise a cow for the milk you need, but I suppose it is much easier for most people to raise a chicken than an entire cow. I have an acre, and I couldn't raise a cow on it, but I can do hundreds of chickens if I wanted.
Buy this book! So far everything we have made of it has been excellent and the fact that he not only provides the recipes but also explains the techniques and reasons why you are doing it a certain way makes it much easier. I love the variations that he provided off a base recipe to get even more value out of the book.
Michael Ruhlman does a much better job of writing about cooking than any other author I've read. While his books contain recipes the focus is on the underlying principles and techniques that allow us home cooks to keep ourselves (and others, of course) well fed and enjoying both the preparation and the eating. Add this book to your Michael Ruhlman library.