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Wow, that's a tough question. I think I'm going to go with Alton Brown's two Good Eats books (haven't picked up the 3rd yet) because they're the most useful overall.
Commented Oct 25, 2011 on Volt ink. at IDEAS IN FOOD
Volt ink.
This is a great fall season for cookbooks. There are so many good books that have already been released, with more coming that we're going to try and feature a new book once week for a while. As avid readers and cookbook writers we just can't get enough of them, even when it puts a strain on ou...
I love Ms. Allen's work and food and didn't know about this book so thank you very much. Huge thanks.
Commented Jul 9, 2010 on Forgotten Skills of Cooking at IDEAS IN FOOD
Forgotten Skills of Cooking
I found this book through sheer dumb luck, surfing the Amazon book section, as I am known to do on occasion. Forgotten Skills of Cooking, the Time Honored Ways are the Best, by Darina Allen is a treasury of information for any cook or lover of food. It seems to have everything from classic ...
This is a great, and exciting, idea! I'm going to check it out. Thanks.
Commented Nov 9, 2009 on Open Sky: A New E-Commerce Idea and Company at ruhlman.com
Open Sky: A New E-Commerce Idea and Company
This summer I received an email from a company introducing itself as an e-commerce start up that wanted to return us to the way we used to shop: personally. Founded by John Caplan (who helped to start About.com, then worked as CEO of Ford Models), and a few other innovators, it sought people w...
Wow. Yes, Emma's story is completely heartwarming and inspirational. Jared's flowchart completely rocks. I found that a little inspiring too. The whole thing was really great. Thank you.
Commented Sep 28, 2009 on BLT From Scratch: The Winners! at ruhlman.com
BLT From Scratch: The Winners!
Photo by Jerad Dunnohew Reviewing the dozens of entries for the BLT From Scratch Challenge, the main emotional response for me was inspiration. You cooks who did this, and entered and the many folks who also posted results on blogs, are truly inspirational, which is what the best food writ...
Too true. I find that when I start a trip, especially to somewhere I've never been and I'm excited about, that I have to relearn to be discerning. If I average 200 photos on day one, 25% are really something I should have made, and by day 10 I'd be making 50 keepers. With digital I'm getting better at controlling this to keep the editing time down afterward.
Commented Sep 16, 2009 on When Less Is Not More at ruhlman.com
When Less Is Not More
I very much agree with the rule "Less is More" when it comes to food photography. There was a time when food photographs looked like Sunday brunch at a resort hotel. "Let's show them everything we can." I believe, though, that the simple elegance of focusing in on a single subject is more power...
I did a starter with grapes once and didn't love it, but the cumin idea sounds very interesting. Thanks.
Commented Jul 21, 2009 on Simple Sourdough Starter at ruhlman.com
Simple Sourdough Starter
Photo by Donna For those who want to capture and grow your own yeast to make bread for the BLT From Scratch Challenge, or for anyone who simply wants to make delicious bread at home (bread far more flavorful than that made from commercial yeast), here's how to do get a starter going and do it...
This whole thing made me a little sad too. I'm sad you're sad Michael, but mostly I'm sad you're sad because it wasn't a terrible experience. I suppose there's something to be said for American ingenuity in there, I just wish it wasn't spent on The Factory.
Commented Jul 11, 2009 on Cheesecake Factory: The Alexander Challenge at ruhlman.com
Cheesecake Factory: The Alexander Challenge
A visit to the Cheesecake Factory In Suburban Cleveland, or, How To Use a Fancy Pants Word Like "Insipid" Twice In a Two-Minute Video (insipid: 1. without flavor, tasteless 2. not exciting or interesting, dull; lifeless). A week or so ago I made fun of author and journalist Kelly Alexande...
It happens. Somehow many of us end up in circles (bubbles) that seem impossible. I'll mention something that I've seen online EVERYWHERE to my wife and she won't know what post/video/photo I'm talking about. My brother works in entertainment and I'll mention a movie that to me seems like it's been marketed to hell and back and he won't know what I'm talking about. I know it's happened to me many a times. I don't think we'll ever figure out how things show up on various people's radars, but all the more reason to constantly be sharing your message. Thanks.
Commented May 18, 2009 on WINCE! Ratio Errata at ruhlman.com
WINCE! Ratio Errata
One of the reasons I was eager to keep an online journal (wish it weren't called a blog), was so that I might be able to answer critics who might take me to task on this or that issue. But it also proves advantageous when I malign myself. Which is what i do when I let an error get published i...
Thanks for the posts from the symposium. There was some interesting viewpoints and information, and a bunch of links here that I have to check out. Good luck with the schloss. It is something I, as a self-employed person who'd also have to cut his throat at a job, struggle with occasionally. I wish it weren't so, but it beats working!
Commented May 16, 2009 on Notes from The Greenbrier—New Media at ruhlman.com
Notes from The Greenbrier—New Media
Home from the lovely Appalachian hills with so much still to digest. Again, the symposium at the Greenbrier Resort is a small food writer’s gathering where panels discuss issues, and writers run seminars on writing, or more specific parts of the business, such as writing queries. One of the...
I think that comment by Mr. Leblond is very interesting. I'd like to hear more thoughts on that. Thanks.
Commented May 11, 2009 on A Measure of Food Writing at ruhlman.com
A Measure of Food Writing
Measuring spoons by Donna I'm heading to the Greenbrier Food Writer's Symposium today and very much look forward to it. I was there several years ago and was impressed by the interaction and caliber of the work that happens there. But at the time, the food writing world was as it had been ...
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