Ruhlman's Twenty

Play
Pause
0:00
 
 

Caring is caring!

Embed Code:

<iframe src="http://www.splendidtable.org/embed/31901" frameborder="0" scrolling="no" width="100%" height="240px"></iframe>

‚Äč
495
November 12th, 2011November 24th, 2012

This week chef and journalist, Michael Ruhlman joins us with his new book Ruhlman's Twenty, 20 Techniques, 100 Recipes, A Cook's Manifesto. Jane and Michael Stern are at Steve's Pig and Ox Roast in Lackawanna, N.Y., and Diana Henry, author of Plenty: Good Uncomplicated Food for the Sustainable Kitchen brings us the latest in vegetable cookery from the British Isles.

Jane and Michael Stern's Roadfood

The beef is served on kummelweck only if you specifically ask for it. These are not delicate, rosy slices of beef, but meat that is cooked through and piled high, tender and super-moist, like good pot roast. Add some horseradish from the jar at the self-serve counter and you've got yourself some good eating.