{"title":"Michael Ruhlman","description":"\u003cp\u003eWelcome to our Michael Ruhlman collection, where the art of culinary excellence meets accessible and inspiring writing. Michael Ruhlman is a renowned American author known for his profound contributions to the world of culinary literature. His works are cherished by both home cooks and seasoned chefs alike, offering a rich blend of knowledge and creativity.\u003c\/p\u003e\n\n\u003cp\u003eAmongst his celebrated books, \u003cem\u003eCharcuterie\u003c\/em\u003e and \u003cem\u003eSalumi\u003c\/em\u003e are essential reads for anyone passionate about the age-old art of meat curing. These books offer detailed guidance and authentic recipes that make preserving meats approachable for home cooks.\u003c\/p\u003e\n\n\u003cp\u003eIf you're interested in understanding the fundamentals of cooking, \u003cem\u003eRatio\u003c\/em\u003e is a must-read. This insightful book breaks down the basic building blocks of cooking into simple ratios, empowering readers to experiment and create their own culinary masterpieces with confidence.\u003c\/p\u003e\n\n\u003cp\u003eFor those who enjoy exploring culinary artistry, \u003cem\u003eGabriel Kreuther\u003c\/em\u003e provides an in-depth look into the acclaimed chef's techniques, blending French and Alsatian influences into exquisite dishes. Similarly, \u003cem\u003eFrom Scratch\u003c\/em\u003e is a delightful journey into scratch cooking, inspiring readers to embrace handmade meals with rewarding results.\u003c\/p\u003e\n\n\u003cp\u003eYoung readers are not left behind with \u003cem\u003eIf You Can't Take the Heat\u003c\/em\u003e, a charming book that introduces the world of cooking through engaging storytelling, perfect for budding chefs looking for an entrance into the culinary arts.\u003c\/p\u003e\n\n\u003cp\u003eCocktail enthusiasts will love \u003cem\u003eThe Book of Cocktail Ratios\u003c\/em\u003e, which simplifies the art of mixology with easy-to-follow ratios, ensuring perfect drinks every time. And for those with a penchant for savoury delights, \u003cem\u003eMeat Pies\u003c\/em\u003e presents a delightful collection of recipes for this comforting classic.\u003c\/p\u003e\n\n\u003cp\u003eExplore the incredible world of Michael Ruhlman and discover the joy of cooking through his masterful storytelling and expert guidance. Whether you're a novice or a culinary veteran, there's something for everyone in his works.\u003c\/p\u003e","products":[{"product_id":"charcuterie-by-michael-ruhlman-9780393240054","title":"Charcuterie","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cem\u003eCharcuterie\u003c\/em\u003e exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.\u003c\/p\u003e\n\n\u003cp\u003eEarly in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience \"became a fascination that transformed into a quest\" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way, he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. \"My Polish grandma made kielbasa every Christmas and Easter,\" he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.\u003c\/p\u003e\n\n\u003cp\u003eRuhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e is organised into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.\u003c\/p\u003e\n\n\u003cp\u003eThoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, \u003cem\u003eCharcuterie: Revised and Updated\u003c\/em\u003e remains the undisputed authority on charcuterie.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":46796134482156,"sku":"9780393240054","price":75.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/27567213482327.jpg?v=1757081501"},{"product_id":"salumi-by-michael-ruhlman-9780393068597","title":"Salumi","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eMichael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, \u003cem\u003eCharcuterie\u003c\/em\u003e. Now they delve deep into the Italian side of the craft with \u003cem\u003eSalumi\u003c\/em\u003e, a book that explores and simplifies the recipes and techniques of dry curing meats.\u003c\/p\u003e\n\n\u003cp\u003eAs the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy's pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways.\u003c\/p\u003e\n\n\u003cp\u003eThis book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46796697633004,"sku":"9780393068597","price":75.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/0aafa8e67032219bae4e2455e6f19773.jpg?v=1757141525"},{"product_id":"the-book-of-cocktail-ratios-by-michael-ruhlman-9781668003398","title":"The Book of Cocktail Ratios","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cb\u003eWINNER of an IACP COOKBOOK AWARD\u003c\/b\u003e\n\n\u003ci\u003eNew York Times\u003c\/i\u003e bestselling author Michael Ruhlman applies the principles of his innovative book \u003ci\u003eRatio\u003c\/i\u003e—about the relationships of ingredients to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations.\n\n\u003cp\u003eDid you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail? As are a Cosmopolitan, a Margarita, and a Sidecar. When hosting a party, wouldn’t you enjoy saying to your guests, “Would you care for a Boulevardier, perhaps, or a Negroni?” These, too, are the same cocktail, substituting one ingredient for another. Or if you’d like to be able to shake up a batch of whiskey sours for a party of eight in fewer than two minutes, then read on.\u003c\/p\u003e\n\n\u003cp\u003eAs Michael Ruhlman explains, our most popular cocktails are really ratios—proportions of one ingredient relative to the others. Organized around five of our best-known, beloved, classic families of cocktails, each category follows a simple ratio from which myriad variations can be built: The Manhattan, The Gimlet, The Margarita, The Negroni, and the most debated cocktail ever, The Martini.\u003c\/p\u003e\n\n\u003cp\u003eA practical reference of cocktail classics, a source of inspiration for putting a new spin on the usual gin and tonic, and an affable tribute to the pleasures of the cocktail hour, \u003ci\u003eThe Book of Cocktail Ratios\u003c\/i\u003e shows you how to serve up delectable drinks in no time. Cheers!\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Arotahi Agency","offers":[{"title":"Default Title","offer_id":46833603248364,"sku":"9781668003398","price":58.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/24251993482781.jpg?v=1758467186"},{"product_id":"from-scratch-by-michael-ruhlman-9781419732775","title":"From Scratch","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eAn indispensable new cookbook from James Beard Award-winning food writer Michael Ruhlman.\u003c\/p\u003e\n\n\u003cp\u003e\u003ci\u003eFrom Scratch\u003c\/i\u003e looks at 10 favourite meals, including roast chicken, the perfect omelette, and paella—and then, through 175 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.\u003c\/p\u003e\n\n\u003cp\u003eExplore 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.\u003c\/p\u003e\n\n\u003cp\u003eRuhlman 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Thames and Hudson (Australia) Pty Ltd","offers":[{"title":"Default Title","offer_id":46998141468908,"sku":"9781419732775","price":65.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/13095283482693.jpg?v=1763209173"},{"product_id":"gabriel-kreuther-by-michael-ruhlman-9781419747823","title":"Gabriel Kreuther","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003ci\u003eGabriel Kreuther\u003c\/i\u003e is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther's French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and New York City, his adopted home.\u003c\/p\u003e\n\n\u003cp\u003eSharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavourful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar's Purse garnished with Gold Leaf.\u003c\/p\u003e\n\n\u003cp\u003eFeaturing personal stories from the chef's childhood in France and career in New York, as well as stunning photography, \u003ci\u003eGabriel Kreuther\u003c\/i\u003e is the definitive resource for Alsatian cooking worthy of fine dining.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Thames and Hudson (Australia) Pty Ltd","offers":[{"title":"Default Title","offer_id":46998151463148,"sku":"9781419747823","price":100.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/13245763482693.jpg?v=1763209471"},{"product_id":"meat-pies-by-michael-ruhlman-9780393541717","title":"Meat Pies","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eWhen it comes to American cooking, no chef-writer duo is more revered than Chef Brian Polcyn and Michael Ruhlman. In their new cookbook, \u003cem\u003eMeat Pies\u003c\/em\u003e, they cover the fundamentals of meat, seafood, and vegetable concoctions topped with, enclosed in, or wrapped in dough.\u003c\/p\u003e\n\n\u003cp\u003eAfter teaching readers the basics of what they need to get started, including necessary equipment and the all-important moisture barrier (to avoid soggy crusts), Polcyn and Ruhlman divide their pies into neat categories:\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Pot Pies\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Hand-Raised Pies\u003c\/strong\u003e, designed to be eaten at room temperature\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Rolled Raised Pies\u003c\/strong\u003e, in which the dough is wrapped around a filling and simply baked\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Tarts and Galettes\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Double-Crusted Pies\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Turnovers\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e+ Vol-au-Vents\u003c\/strong\u003e, or mini tarts with filling added after baking\u003c\/p\u003e\n\n\u003cp\u003eThis structure allows the home cook to master the dough and form required for the recipes as written—and also encourages invention, creativity, and discovery. Most pies will pair well with a sauce; others will work with the recipes for all-purpose sides and condiments. Featured recipes range from a deeply comforting Beef Short Rib and Vegetable Pot Pie to an elegant Mediterranean Vegetable Pie wrapped in crispy dough to a Cumberland-Style Sausage Roll with origins that date back five hundred years.\u003c\/p\u003e\n\n\u003cp\u003eModern preparations play with flavour without piling on the fat, as in The Best Mushroom Tart; a Fish Pot Pie topped with a potato crust; and the dramatic Chicken Sheet Pan Pie with bacon, roasted garlic, and fresh herbs.\u003c\/p\u003e\n\n\u003cp\u003eInformed by Polcyn's decades of award-winning cooking and teaching, and brought to life by Ruhlman's engaging prose, \u003cem\u003eMeat Pies\u003c\/em\u003e presents an innovative and exciting guide to an ancient craft.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Unknown","offers":[{"title":"Default Title","offer_id":46998485237996,"sku":"9780393541717","price":75.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/2498053482328.jpg?v=1763217558"},{"product_id":"if-you-cant-take-the-heat-by-michael-ruhlman-9780593523452","title":"If You Can't Take the Heat","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eFrom James Beard Award-winning author Michael Ruhlman, a coming-of-age story about finding a new life and love in the kitchen...and trying not to get burned along the way. Out now in paperback!\u003c\/p\u003e\n\n\u003cp\u003eWhen high school football star Theo Claverback breaks his leg just weeks after a devastating break-up, he's forced to call an audible on his summer plans and put his college ones on hold. He soon finds himself in the most unlikely of places for a jock on crutches—the kitchen of an upscale French restaurant, where he'll work as a prep cook while his heart and leg heal.\u003c\/p\u003e\n\n\u003cp\u003eBut it's in the kitchen where Theo finds new purpose and a new romance. As he becomes a trusted employee to Chef and is welcomed into his inner circle, Theo begins to discover the true costs of running a restaurant—and what happens when you get into hot water with the wrong people.\u003c\/p\u003e\n\n\u003cp\u003eSet in Cleveland, Ohio, in 1980, \u003cem\u003eIf You Can't Take the Heat\u003c\/em\u003e is a gritty look inside the belly of an upscale kitchen where love and danger boil behind closed doors.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":47016440496364,"sku":"9780593523452","price":26.0,"currency_code":"NZD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/8224313482399.jpg?v=1763594965"},{"product_id":"ratio-by-michael-ruhlman-9781416571728","title":"Ratio","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eMichael Ruhlman’s groundbreaking \u003ci\u003eNew York Times\u003c\/i\u003e bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eWhen you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand.\u003c\/p\u003e\n\n\u003cp\u003eWhy spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favourite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and\/or eggs for a lighter, airier texture.\u003c\/p\u003e\n\n\u003cp\u003eRatios are the starting point from which a thousand variations begin.\u003c\/p\u003e\n\n\u003cp\u003eRatios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savoury flavours with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavour.\u003c\/p\u003e\n\n\u003cp\u003eCooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, \u003ci\u003eRatio\u003c\/i\u003e is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.\u003c\/p\u003e\n\n\u003cp\u003eAs the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. \u003ci\u003eRatio\u003c\/i\u003e provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Simon \u0026 Schuster NZ","offers":[{"title":"Default Title","offer_id":47341055049964,"sku":"9781416571728","price":55.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9570603482692.jpg?v=1772182105"}],"url":"https:\/\/bookhero.live\/collections\/michael-ruhlman.oembed","provider":"Book Hero","version":"1.0","type":"link"}