From Scratch: 10 Meals, 150 Recipes, and Dozens of Techniques You Will Use Over and Over by Michael Ruhlman

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    • Categories: Sauces for poultry; Main course; French
    • Ingredients: whole chicken; lemons; baking potatoes; green beans; carrots; dry white wine
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    • Categories: Sauces for poultry
    • Ingredients: whole chicken; lemons; carrots; dry white wine; shallots; tarragon
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    • Categories: Cooking ahead; French; Vegetarian
    • Ingredients: butter; all-purpose flour
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    • Categories: Sauces for poultry; Quick / easy
    • Ingredients: chicken stock; store-cupboard ingredients
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    • Ingredients: garlic; lemons; rosemary; black peppercorns; kosher salt
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    • Categories: Sauces for poultry; Sauces, general; Main course; Italian
    • Ingredients: whole chicken; capers; fish sauce; parsley; watercress; mint; cilantro; chives
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    • Categories: Main course
    • Ingredients: whole chicken; jalapeño chiles; lemons; garlic
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    • Categories: Main course; French
    • Ingredients: whole chicken; herbes de Provence; shallots; garlic; lemons; dry white wine
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    • Categories: Quick / easy; Sauces for poultry; Main course
    • Ingredients: rotisserie chicken; baking potatoes; onions; butter; chicken broth; frozen green beans
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    • Ingredients: chicken carcass; onions; carrots; leeks; garlic
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    • Ingredients: egg noodles; onions; carrots; celery; chicken stock; thyme; cooked chicken meat; parsley; lemons
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    • Ingredients: chicken stock; ricotta tortellini; Parmigiano Reggiano cheese
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    • Ingredients: egg whites; onions; carrots; celery; chicken thighs; chicken stock
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    • Categories: Quick / easy; Side dish; Vegetarian
    • Ingredients: Brussels sprouts; store-cupboard ingredients
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: broccoli; garlic
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    • Categories: Side dish; Vegetarian
    • Ingredients: baking potatoes; butter
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    • Categories: Side dish; Vegetarian
    • Ingredients: baking potatoes; butter
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    • Categories: Side dish
    • Ingredients: scallions; sharp cheddar cheese; bacon; mayonnaise; baking potatoes
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    • Categories: Side dish; Vegetarian
    • Ingredients: baking potatoes; cheddar cheese
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    • Categories: Salads; Main course
    • Ingredients: shallots; mayonnaise; cooked chicken meat; celery
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    • Categories: Salads; Main course
    • Ingredients: shallots; mayonnaise; cooked chicken meat; celery; tarragon; parsley; chives
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    • Categories: Salads; Main course
    • Ingredients: shallots; mayonnaise; cooked chicken meat; celery; fresh ginger; curry powder; ground cumin; turmeric; ground cayenne pepper; cilantro
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    • Categories: Salads; Main course; Jamaican
    • Ingredients: shallots; mayonnaise; cooked chicken meat; celery; limes; jerk paste
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    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: all-purpose flour; butter; onions; garlic; carrots; celery; chicken stock; cooked chicken meat; peas; heavy cream; fish sauce; eggs
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    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; French; Vegetarian
    • Ingredients: eggs; country bread; Champagne wine; fines herbes
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Notes about this book

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Notes about Recipes in this book

  • Baked potatoes for Ann

    • jenmacgregor18 on January 24, 2020

      This method makes the skins very crunchy. Excellent. Even left over & reheated, the skins retained a snap. I loved them.

  • Spaghetti with garlic, tomato, basil, and beurre tomate

    • Londonyankee on April 20, 2020

      Delicious and fast! Used cherry tomatoes, used less butter because I didn’t want it to be too high fat. I sliced the garlic because I tend to burn minced garlic. Quick and fresh. Used penne instead, and the portion size was just right.

  • Thai green curry

    • averythingcooks on May 03, 2022

      I cut the sauce in 1/2 for 1 lb of boneless skinless thighs. I hope to try his curry paste recipe sometime but I had a jar in the fridge to finish off (and he does suggest jarred "is fine"... it was :). Wanting more veg in our bowls (in addition to the sweet peppers called for), I added pickled hot peppers, broccoli, frozen peas (in place of snap), fresh spinach & Thai basil. I stirred in a bit of "Lime Splash" hot sauce & a handful of steamed Pad Thai style noodles (rather than serve over rice) and lastly, a bit of cream to loosen the sauce. We both really enjoyed this.

  • Stir-fried beef with broccoli

    • averythingcooks on August 21, 2020

      This was good but I don't think it was better than the ATK version (100 recipes.....). The only changes I made were the addition of some sliced red onion & red/yellow peppers for more veg, a few good squirts of sriracha at the end to up both the flavour &heat and a final sprinkle of coarsely chopped cashews. We happily ate it over noodles but I'm not sure this version is going into regular rotation.

  • All-purpose 3-2-1 dough

    • averythingcooks on October 16, 2020

      I needed a quick pastry to cover some turkey pot pies and have wanted to try Ruhlman’s 3-2-1 formula for a while. Based on my needs today, I made 2/3 of the recipe - very easy to do as given quantities include grams....this time I used an equal mix of butter & vegetable shortening. It isn’t the easiest rolling pastry I’ve ever made but I baked a small test piece (habit with new pie dough recipes) and it is very flaky and crisp!

  • Pozole verde

    • jimandtammyfaye on March 17, 2021

      This was my first time to use dried hominy. Mine took longer to soak/cook to become tender. The pozole was a little too sour for my taste, but that likely would have been remedied by the addition of pork. I really missed the pork in this recipe. Also first time to use green chili powder, which I ordered online. It makes quite a different impact than traditional red chili powder. I will enjoy looking for other uses for it. I garnished the pozole more like I would have garnished tortilla soup- fresh cubed avocado, chopped cilantro, diced tomato, and crumbled queso fresco.

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Reviews about this book

  • Eat Your Books

    ... is stunning – filled with beautiful imagery, illustrations, and Ruhlman’s best from-scratch recipes.

    Full review
  • Food52

    The book is structured around 10 recipes that each feature an important set of basic techniques; mastery of these 10 recipes will get the beginning cook pretty, impressively far.

    Full review
  • Ruhlman.com by Michael Ruhlman

    Authors talks about his new book.

    Full review
  • ISBN 10 1419732773
  • ISBN 13 9781419732775
  • Linked ISBNs
  • Published Oct 15 2019
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

An indispensable new cookbook from James Beard Award-winning food writer Michael Ruhlman 

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 150 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. 


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