From Scratch: 10 Meals, 175 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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    • Categories: Dressings & marinades; Vegan; Vegetarian
    • 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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    • Categories: Quick / easy; Stocks; Cooking ahead
    • Ingredients: chicken carcass; onions; carrots; leeks; garlic
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    • Categories: Soups
    • Ingredients: egg noodles; onions; carrots; celery; chicken stock; thyme; cooked chicken meat; parsley; lemons
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    • Categories: Soups; Italian
    • Ingredients: chicken stock; ricotta tortellini; Parmigiano Reggiano cheese
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    • Categories: Soups
    • 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.

  • 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!

  • 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.

  • 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 1683356535
  • ISBN 13 9781683356530
  • Published Oct 15 2019
  • Format eBook
  • Page Count 351
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher Abrams


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