Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto: The Ideas and Techniques That Will Make You a Better Cook by Michael Ruhlman

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Notes about this book

  • Breadcrumbs on May 24, 2012

    Note: Errata as noted on M, Ruhlman's website: Ruhlman’s Twenty, Errata: Page 22: the first paragraph states that 40 grams of salt in a liter of water will result in a 1% salt solution. The correct amount should be 10 grams per liter. Page 161: the correct amount of granulated sugar is 1/2 cup, not 1-1/2 cups

  • Lindsay on May 24, 2012

    Please see our blog about the correction in the Snickerdoodle recipe. In the first printing (subsequently corrected) there's 2x as much sugar as there should be.

Notes about Recipes in this book

  • Perfect roasted chicken

    • Fiona on May 04, 2013

      I've cooked a few chickens Ruhlman's way and they have turned out perfect with crisp skin and moist breast. I used to cook them at a much lower temp for much longer - never again. Because they cook so much quicker this way, I'm cooking whole chickens more often.

  • Scottish shortbread

    • Kfaber on January 09, 2014

      Probably the best shortbread recipe I've ever made. Used a very high quality butter which I think made a difference.

  • Sautéed duck breasts with orange-cranberry gastrique

    • jayg312 on November 02, 2013

      Great sauce to go with this. The fresh cranberries break down when cooking. Need to try with the suggestions for sides. Might throw some shallots in the gastrique next time.

  • Charlotte's apple jack

    • dvajefink on January 27, 2012

      Reminds me of a recipe from childhood, callled apple betty. Very good loved the nutmeg.

  • Butter-poached shrimp with grits

    • bching on January 24, 2020

      Delicious. Start the grits the night before and slow cook them as suggested. I would scale down to 1 cup of grits. About 5 shrimp per serving. I used 1 cup of shrimp shell stock in the grits in place of some of the milk

  • Spicy beef with bell peppers

    • Frogcake on May 01, 2016

      This will be in my dinner rotation by popular demand! Very tasty stir fry indeed, which my kids happily eat for lunch cold (as suggested by the author). The combination of flavours is complex. Five red peppers roasted was sufficiently hot for my family. Next time will try with chicken.

    • jahqdruh on May 28, 2017

      Surprisingly good. I smelled the sauce for the stir fry and just knew it was going to be horrible. I figured anything that smelled like my brother's dirty socks couldn't possibly be good. I was wrong.

  • Braised pork belly with caramel-miso glaze

    • jahqdruh on May 28, 2017

      Very salty for my taste. When I dialed back on the salty ingredients by about a third, this was a winner.

    • Apepin on February 01, 2021

      Delicious. I made the glaze and liked it, but the pork would be great in many applications without that added step.

  • Marlene's Yorkshire pudding

    • angrygreycat on January 25, 2019

      I made this tonight to go with some bangers, mash and brussels. Excellent yorkies that rise quite high and have the lovely crispy texture outside and pudding-y inside.

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Reviews about this book

  • Kate Cooks the Books

    If you are willing to accept his premise and fly without the net of a recipe for a while, you will get a lot out of this book. ...a good cookbook for a beginning cook...

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  • Boston Globe by T. Susan Chang

    No one could accuse Ruhlman of being an ascetic. Neither is he an innovator...But that’s exactly its charm. If "Ratio’" appealed to the food geek, "Twenty’" appeals to the perfectionist.

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  • Oregonian

    Ruhlman's an excellent teacher, and his explanations of each concept are easy for nonprofessionals to understand; step-by-step photos show how to master techniques like chopping onions...

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  • Lisa Is Cooking's written in such a straightforward, accessible style, it's a pleasure to read. This is no dry, kitchen science textbook.

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  • Plain Dealer (Cleveland)

    ...if what you're holding out for is a greater understanding of how cooking works - and why some techniques are superior - one title stands out on those crowded shelves.

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  • Chicago Tribune

    ...a thick but accessible tome aimed at taking your cooking game to the next level - no matter where you start.

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  • Los Angeles Times

    ..I can see culinary acolytes, those hardy souls dreaming of one day cooking their way through "The Complete Robuchon," taking this to bed at night to read and reread, each time getting a little more.

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  • Globe & Mail (Toronto)

    It's hard not to love Twenty, and even harder not to love Mr. Ruhlman's refreshing perspective on what a cookbook can be.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0811876438
  • ISBN 13 9780811876438
  • Linked ISBNs
  • Published Oct 19 2011
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook's success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman's game-changing Twenty.

Ruhlman's Twenty from michael ruhlman on Vimeo.

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