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The Book of Schmaltz - a book by Ruhlman, Michael

The Book of Schmaltz

Love Song to a Forgotten Fat

The Book of Schmaltz( )
Author: Ruhlman, Michael
Photographer: Ruhlman, Donna Turner
Publication Date:Aug 2013
Publisher:Little Brown & Company
Book Format:Hardback
List Price:USD $25.00
Book Description:

The definitive book on schmaltz--a staple in Jewish cuisine and a "thread in a great tapestry," by one of America's most respected culinary writers. For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends...
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Book Details
Detailed Subjects: Cooking / Regional & Ethnic / Jewish & Kosher
Physical Dimensions (W X L X H):6.669 x 8.736 x 0.702 Inches
Book Weight:1.34 Pounds
Author Biography
Ruhlman, Michael (Author)
Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin. His latest works include Charcuterie: The Craft of Salting, Smoking and Curing (2011) and Salumi: The Craft of Italian Dry Curing (2012), both with Brian Polcyn.


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