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Ruhlman's How to Braise cookbook by Michael Ruhlman

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Books : Cooking : English



When I first heard on an Alton Brown podcast that Michael Ruhlman was working on four books, each dedicated
to an individual cooking concept, I was very excited. I enjoyed "Egg" quite a bit as a dedicated topic
cookbook and was curious to see how Ruhlman would handle his "How to..." series. I'm very happy with
"Braise", though not quite 5-star happy. I'll go into more detail on that below...

First the
good:
Like "Egg" and "Roast", this is a beautiful book physically. From the cover to the
binding to the thick pages, this is a well constructed book. Also like those two books (and "Ruhlman's Twenty"
before them), the photography by Donna Turner Ruhlman is nothing short of gorgeous. From the mouth-watering full page
pictures of the finished dishes to the step-by-step instructional pictures that accompany many of the recipes, you will
likely find your stomach growling as you turn the pages.

Similar to the way "Ruhlman's Twenty"
started each chapter with an intro, this book starts with a great primer to the concept of braising, including
seasoning, searing and secrets. When the first few pages of a book have me saying "wow, that's good to know!",
I take that as a very positive sign. From there Ruhlman dives into the recipes. There are 20 recipes in this book, plus
a couple of sides. That may have some people questioning the value of this book -- 20 recipes for $20. That said, I
could see myself trying every single one of them. Ruhlman clearly went for quality over quantity.

I also love
the layout of the recipes. The ingredients are laid out in the order in which you will use them. The instructions are
broken into individual bulletized steps, and the action words for each step are listed in bold. All of these things may
sound like common sense, but I'm continually amazed by how many cookbooks don't take into consideration that when your
hands are full of ingredients and/or utensils, a recipe should be easy to follow at a glance. I consider "Modernist
Cuisine at Home" the best at recipe layout I've seen, but "How to Roast" is still darn good.

So what keeps me from giving "How to Braise" 5 stars? First, there is a TON of white space in this book.
Margins (top, side and bottom) on every page are 1.5 inches. It kind of feels like an attempt to make the book fill up
more pages (and it's still pretty thin). There's part of me that would rather see the eventual 4 "How to..."
volumes put into a single $50 cookbook. I'll admit, this is a little nit-picky, given that the quality of the content
more than justifies the price of this book.

One thing that would DEFINITELY push me to give this 5 stars
would be more pictures by Donna Ruhlman. Though many of the recipes have her step-by-step pictures, a number do not. I
think it is a testament to the quality of her work that I got bummed out whenever I went a couple of pages without her
pictures.

Overall, "How to Braise" is a great book and one that will have you very anxious for the
weekend to roll around so that you can start trying out the recipes. It also has me wondering what the next two books in
the series will be. I suspect "How to Fry" will be one..

- Darthclem, Amazon.com

I am a
huge fan of Ruhlman, and have never had one of his recipes or procedures fail. I do a lot of cooking, and this is high
praise!

All of the recipes in this book look enticing, but I am especially entranced by the various vegetable
braises. Cabbage, fennel, radishes, onions- they all look amazing!

While the basic theory behind braising is
constant, this book shows many variations of both flavoring and technique, and I am eager to try a lot of them...
especially the vegetables, and the various deep-winter braises during this really long and snowed-in winter.

Very recommended if you are interested in technique, or just want a lot of very solid braising recips! 

-
Cissa, Amazon.com
                                                             

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