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Download Ebook The Book of Schmaltz: Love Song to a Forgotten Fat
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The Book of Schmaltz: Love Song to a Forgotten Fat
Download Ebook The Book of Schmaltz: Love Song to a Forgotten Fat
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Review
"The foundation of the book is, of course, Ruhlman's schmaltz recipe, which is extraordinarily easy. Six steps, 90 minutes, and you're in business. Classics such as chopped liver, kreplach, and potato kugel follow, as do unconventional dishes including vichyssoise with gribenes and chives-and-chicken confit. They're now yours for the making."―--David Leite, Leite's Culinaria"Ruhlman, who has authored cookbooks with culinary greats like Thomas Keller and Michael Symon, puts his own spin on even the most classic recipes."―--Katherine Martinelli, The Jewish Daily Forward"If for some reason you never thought frying chicken fat could be made beautiful, you really need to check this out."―--Russ Parsons, Los Angeles Times"Sometimes it takes and outsider to see a subject clearly. That is what Michael Ruhlman has done with schmaltz, portraying this much-maligned fat thorugh his lens and that of Lois Baron, a friendly Jewish neighbor and a traditionalist in the kitchen. Mazel tov on the results!"―--Joan Nathan, author of Jewish Cooking in America"It's about time that schmaltz got its due. And from, no less, a great food writer who isn't Jewish. Michael Ruhlman understands, as too many Jews don't, that Yiddish cooking is a worthy cuisine, deserving of attention and respect - not to mention the carefully composed recipes and gorgeous photographs you'll find in this book."―--Arthur Schwartz, author of Jewish Home Cooking: Yiddish Recipes Revisited
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About the Author
Michael Ruhlman's innovative and successful food reference books include Ratio, The Elements of Cooking, Ruhlman's Twenty, and Charcuterie. He has appeared as a judge on Iron Chef and as a featured guest on Anthony Bourdain's No Reservations. He has also co-authored books with Thomas Keller, Eric Ripert, and Michael Symon. He lives in Cleveland, Ohio, with his wife, photographer Donna Turner Ruhlman.
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Product details
Hardcover: 192 pages
Publisher: Little, Brown and Company; 1st Edition edition (August 13, 2013)
Language: English
ISBN-10: 0316254088
ISBN-13: 978-0316254083
Product Dimensions:
6.9 x 0.8 x 8.9 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
52 customer reviews
Amazon Best Sellers Rank:
#274,480 in Books (See Top 100 in Books)
I love Ruhlman's recipes; I have yet to have a failure using any of them, and many have jumped from an initial try into immediate high-rotation in our menus. Not only are they delicious, but I generally learn something useful every time i try a new one!Now, I do not like to waste food. When a recipe tells me to fry bacon, for example, then drain and discard the fat, then saute the onions in olive oil... I ignore that and use the bacon fat. Etc. I love the way this book encourages one to NOT just throw away all that lovely chicken skin, but to turn it into something delicious! These days if I'm braising chicken, or poaching it- any recipe in which the skin becomes flabby- I pull it off and save it, and then make schmaltz when I have enough. (Just like I do with bones and stock, by the way!)The chicken liver spread is to die for. The recipes have a NYC Jewish cast to them, but not exclusively, and anyway- it's a really tasty cuisine. I'm not Jewish myself, but a lot of my extended family is, so I like that I have solid recipes to cook some of their heritage foods.Note that I am basing this review on the sadly no longer available app, though it's my understanding that the contents are similar.
Everything you want in a cookbook: detailed instructions, pictures, and even a decent background story about the book. Not only does the book have pictures, but it has before, during and after photos to guide you, which is a great help. I think this cookbook is a great idea, since every cookbook I have that has a recipe for schmaltz is brief and intimidating, so I never attempted to make schmaltz. This book explains the process in more detail than probably ever before, so any fear is removed, and the chance for success is great.I went to the local kosher supermarket and got two pounds of chicken fat and skin. I attempted the schmaltz recipe in an all-clad 13" stainless steel skillet and ended up with what looked like beautiful schmaltz, and it smelled great, too. I haven't used it in a recipe yet, but there is a potato knish recipe in the book that I will try. I may try to use my Le Creuset cast iron skillet next time, since the stainless steel pan had a lot of browned pieces stuck to it and I was scared they would burn by the end and ruin my schmaltz, but I don't believe that happened. The author does recommend to use a non-stick pan, but I do not cook with non-stick cookware.To sum up, if schmaltz is something you are interested to make, this is the book you should get, unless you have a grandmother that can show you.Edit: 10/18/13- I attempted to make the potato knish recipe. I believe I followed the directions very carefully. I weighed the ingredients to be as accurate as possible. I used a pastry cloth as the author recommends to get the dough very thin. Now the problem I had was that the directions state to bake the knishes in a 400 degree farenheit oven for 15 to 20 min until golden brown. I checked them during that time frame but the knishes were not getting brown, and I let them stay in the oven longer but by the time they were golden brown they were too dry and didn't taste good. The next batch I took out at 16 minutes and they were not dry but not golden brown either. I'm not deducting any stars because perhaps this was my fault, but I wasn't satisfied with the results. I guess it's more of a heads up not to bake them too long even though they may not be brown enough, probably because the dough is so thin.
Michael Ruhlman is writing great books about food, chefs and cooking. He is passionately interested in the subject, and it shows in his work. I don't have this book any more--I had it for a couple of days and was contemplating which dishes to cook when a Jewish friend came to dinner. She looked at the book and talked about the recipes--dishes her grandmother used to fix that she had grown up with but had not tasted for years.The book talks about schmaltz, which is rendered chicken fat, and the traditional Jewish recipes made with it. I've cooked with schmaltz a bit, and like it--it's almost liquid at room temperature and is very easy to work with. If you're interested in making a truly traditional Jewish chopped chicken liver dish, this book will show you how to do it. It'll also teach you-in Ruhlman's careful, easy to understand style, how to prepare a number of other traditional dishes that are made with schmaltz.Needless to say, once our friend had browsed the book, she left with it, so I don't have it any more. I'm happy that it has a home where it's treasured. And I will order another book. I've read a number of Ruhlman's books and liked them, so may well go ahead and get all of them.
As a child my relatives always referred to me as "Schmaltz" because I was considered to be a lucky charm, unrelentingly entertaining therefore as indispensable as schmaltz in savory Eastern European cuisine
I'm not a chef but I was searching for chicken recipes when I ran across this (hardback) book, so I ordered it. Great education on this subject. Thank you. I have to say as a long time photographer, that the photographic illustrations by Donna Turner Ruhlman in this book are way above average for a cooking related book. Extremely high quality photographic work here that makes you hungry from looking at it. Congratulations on that.
Michael Ruhlman is a great writer and this book is an exceptional resource. Using animal fat for cooking and flavoring has fallen into what I call disrespect. Some restaurants are using duck fat for frying french fries and of course, crunchy pork fat has enjoyed a new acceptance. Bottom line is, all are acceptable, all in moderation and certainly worth the smooth mouth feel.
Unique book on a rather unknown ingredient...I make my own schmaltz by saving fat till I have enough to render.
I love this book! And, I love schmaltz. There are many great recipes in here.
Enjoyable cookbook. Making the chicken liver recipe is the first time I've enjoyed eating homemade liver!
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