The perfect combo.  Twenty & a pair of Spankettes. Photo by Donna Turner Ruhlman.

I’m giving away a personalized Twenty and two awesome Spankettes in return for your ideas. Photo by Donna Turner Ruhlman.

Short version: I ask you, cherished reader, what book would you like me to write next?

Update, 5/9, 8 p.m.: A winner has been chosen using randomizer: Aaron Weiss, a journalist and TV news director in Sioux City, Iowa. Thanks for commenting, Aaron, and for cooking with your family! Thank you everyone. Frankly, I was astonished by all the ideas and fascinated by the patterns. Still making my way through the nearly 500 comments.

My favorite suggestion, got filtered out due to a spam issue, from regular reader and commenter, Bob Tenaglio:

I’d call the book “Time; The Secret Ingredient You’ll Never See On Iron Chef,” and it would delve into dry-aged meat, fermentation, enzymatic transformation, what constitutes “freshness” and “rot,” the role of rigor mortis in meats and seafood, “low and slow,” development of flavors.

Very intriguing! Thanks Bob and thanks all. I’m blessed and grateful.


…and now back to the original post…

Complete version, or here’s what happened Thursday at Bar Boulud, my favorite culinary landing pad when touching down in NYC. I was there to meet with my editor, Michael Sand, of Little, Brown, which will be publishing The Book of Schmaltz in August, and in the spring, my innovative exploration of the kitchen’s most versatile ingredient. These were the known factors when I decided to hook up with this venerable publisher.

This, too, was known: I would also write four shorter, single-subject cookbooks. And this was the main topic as Sand and I munched through salads and jambon beurre and a taste of boudins noir et blanc (exquisite, all). What should those books be?

Ruhlman Singles will be about one-third the length of a traditional cookbook. Like The Book of Schmaltz: Love Song to a Forgotten Fat, they will comprise 20 or so recipes, but recipes that might be short master classes on a specific idea and technique within that broader subject. In the Single for Roast, for instance, there would be a high-heat roast technique and recipe, a low, slow roast technique and recipe, a pan roast, etc., and it would explore all the finesse points, the techniques that take a dish from good to aaaawesome, recipes that gave my prose room to spread out, in a format that would allow photos of each dish and as many process shots as we feel needed. (Can’t tell you how many of you have thanked me, or Donna and me rather, for making you feel comfortable in the kitchen because of the process shots.)

The world doesn’t need more recipes, it needs more technique, and home cooks need more confidence and encouragement in the kitchen. (Because you’re not too stupid to cook, even though Kraft wants you to think you are.)

Sand and I mulled: should they be basic technique books, like roast? Or ones more suited to the ambitious home cook, like sous vide or fermentation (cooking with bugs!), or cooking with actual bugs, grasshoppers, and whatnot?! (As that’s Andrew Zimmern territory, I’ll probably stay out of the latter.)

Then Sand said: “Why don’t you ask your readers. What do they want?”

Well? I’d love to hear from you! I have a list of ten or so ideas already. But take a moment to tell me: if you could choose one subject for me to write and think about, to cook through and photograph, what would it be? As an enticement, I’m giving away to one of you, chosen by randomizer on Thursday, a signed and personalized copy of Ruhlman’s Twenty: Twenty Techniques, 100 Recipes, a Cook’s Manifesto, and two—yes TWO!—Spankettes, the middle-sized wooden spoon that is one of my most cherished and valuable tools in the kitchen. While the winner has to be chosen at random and live in the U.S. (postage issue, sorry Canada, England, Australia, India!), if I write about what you wanted me to write about, I will be eager to acknowledge and thank you by name (if you wish) in the book.

So, I ask you, with deep thanks for even clicking on this page, tell me, what should the next book be? I shall return to Sand today the revised manuscript on the world’s most versatile culinary ingredient, and photography will wrap up soon. What should I write about next?

If you liked this post, take a look at these links:

© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.


484 Wonderful responses to “Twenty/Wood Spoon Giveaway
(with butcher’s string attached: need your help!)”

  • Grant K.

    Sous vide would be great! Your Keller collaboration is gorgeous, but alas out of my price range.

  • Angela

    How about that special magic of pairings? Not just food/wine, or even food/cocktail, not even food/drink…but flavor/flavor pairings that result in a sum that is so much more than the parts. You could call it Gestalt :o).

  • Jimmy

    Would love a book on stocks. You here so many variations on them but would love a pictorial guide to making the main ones and a few recipes using each. But knowing the color/texture etc would be great!

  • Elke

    Eggs? Vegetables — complete dishes that have protein in them without any meat that appeal to all eaters.

  • Erin in Bay Ridge, Bklyn

    Coming from hardy Scandinavian stock, I have a tendency to have some sort of fish curing in my refrigerator at all times, and it scares the hell out of most of my friends when they open the door and see a whole fish in its salt, sugar, citrus and dill grave. I would love to see a definitive, single-subject book about curing. To be able to read your concise words and photographically confirm that I am on the right track with a pork belly or some herring would make the relatively simple technique much more approachable. Thanks!

  • Alexander Harrison

    I’d like to see something about the chemistry of cooking. Spice combinations and/or ingredient combinations and why they work (or don’t work) along with a few recipes to illustrate the use of these combinations.

  • Todd

    I think a book on sauces might suit your intent and dramatically take a home cook’s meal from good to great. Sauces still seem hard and complex even though your Bernaise has proven easy and meal changing. The mushroom sauce from 20 has gone from soup to chicken to risotto. I can think of tons of great meals I have had that only real difference was the sauce a restaurant put on/under the dish…yet skip them or am afraid to try them at home.

    P.S. Don’t get me started on demi-glace. I am a plate sopping philistine when I taste proper demi-glace. A way for the humble home cook to prepare it would result in payment with children or illegal drugs…your choice.

  • Robert Rush

    A book about the origins of various techniques and ingredients -vegetables, fruits, spices – and how they found their way around the globe and onto our plates.

  • Scott Lilley

    Michael, one of the things you do well is to jump into topics that are interesting to you, find out as much as you can, and in turn make them approachable to us. You’ve done that already with charcuterie and its accompaniments, home cooking in general, and salumi. This is great. So I’d be interested in hearing your take on:

    1) cheese making
    2) brewing

    I do enjoy the Friday Cocktail Hour posts, so those might lend themselves to be gathered together into a Single (especially if you started making your own bitters, a la Parsons), but I feel like the topics of cocktails, pickles, and butchery are pretty well represented out there in the literature.

  • Ann Wood

    Sauces. The mother sauces and how not to break them plus recipes and techniques to make both savory and sweet sauces. Oh please!

  • Hema

    How about a book about the most commonly foraged/wild items like ramps, fiddlehead ferns, nettles, etc.?

  • YOD

    my first thought as I read the assignment: Eggs. not just for breakfast anymore!

  • Garth Clingingsmith

    Food preservation (minus charcuterie). Pickling, preserves, fermentation, canning (no one understands “hot fill and hold”)…
    We waste so much food because we limit ourselves to only a few preparations.

  • chad

    I’ll second (or more?) the cooking for large groups idea – your posts like “how to cook for sixteen and not stress” are spot on with great ideas everyone can apply and unlike canning and cocktails this seems like a genre that is underserved (at least with your level of accessibility and quality).

  • julie

    substitutions. a whole book about what works to sub for ingredients, perhaps with a bit of the science behind why. it’s frequent that people are turned off by preparing a recipe because they don’t have one ingredient (but they may have the sub for it on hand). it will encourage people to try new recipes even if they’re not 100% exact to the recipe.

  • Andrew Tseng

    Inspired by your cocktail posts, I would love a book on cocktails. But not one that just has a bunch of recipes. One that can explain why certain cocktails work and how flavors work together in a drink. One that can inspire a home cook/drinker to experiment with crafting their own cocktails with quality ingredients (maybe picked from their own backyard). And addresses why certain types of cocktails are built certain ways.

    • Aaron Weiss

      +1! The world needs this. Even a collection/refinement of your cocktail posts here would be great.

      • Matt Kopans

        Agreed – throw in a cultural history of some of the major (and not so major) cocktails and I think you’ve got a winner (at least among the well-educated, foodie crowd!)

  • Kristen

    As grains could be a base for a whole meal or just a side dish, I’d love to see a book on grains from quinoa to rice and the techniques to cook each and/or flavor each so it’s more interesting than simply boiling white rice in salted water. 🙂

    I’d also definitely buy a book on cooking fish at home, as I find that daunting and choose to just order that when I go out to eat.

  • Chris

    I think a book about menu planning would be great. A lot of cookbooks have a menus suggestion, but I haven’t seen many that explain the formula for creating a menu.

  • Jessica

    I’ve read some great blogs lately that focus on one given ingredient. All you can do with peas as it may be, or what to do with a specific technique. I don’t think I’d be one to buy a book on a single technique, as I would be to buy one on the range of things you can do with peas, starting with split pea soup as a starter and ending up with pea ice cream (actually, it’s quite good, peas with mint).

  • Erika

    Eggs, so many things that you can do with them, so much nutrition in a small package!
    Sauces starting from the mother sauce on down, break it down so even idiots can understand

  • Jeremy

    I’d definitely second the sauces and fermenting/preservation ideas!

  • Paul Post

    How about a book focused on the less expensive (not obscure/weird) cuts of meat (or any ingredient) that can be turned into a delicious meal if thought about properly. Basically, the whole “Think” thing that all of your writing makes me do, but applied to cheap(er) – but still humanely sourced – ingredients.

  • Wendy

    Mushrooms! The history, the varieties, the move from wild to cultured, foraging, cleaning them and cooking them properly. Maybe also including truffles. In the alternative, the allium family. So important as a base in so much cooking.

  • JTR

    Chicken. Start with your favorite classic – roast chicken. Then work through multiple options to prepare from the (leftover) chicken.

  • Allison

    Everything about cheese! All the different types and where they come from. Recipes for each.

  • ChrisMN

    I love many of the ideas already given – esp cheese and sauces

  • Nathan

    I like the idea of you creating a book that covers seasonal eating, both produce and protein. Perhaps cover some different geographical locations and traditions (seasonal eating in eastern Europe is different than say, southern California). I never really know what is in season or how to figure that out, and id love to match that ebb and flow of nature with my cooking.

  • Jason

    Make them tool/vessel focused. E.g.:
    Cast iron skillet
    Loaf pan (baking and terrines etc.)

  • Mark

    How about techniques that are specific to a particular region?

  • Abigial M.

    Potatoes. Include all the varieties, sweet, russet, Peruvian, waxy, fingerling… Most cultures have a relationship with the potato. Some more recent than others.

  • Mark S.

    Would love to see a single dish work with in depth writing on the techniques used to make the dish from scratch. Cassoulet might be a good starting subject. So many techniques in one delicious dish.

  • Jarad

    I’d love a short on organization. I’m rarely intimidated by any recipes, techniques, or dishes. My issue, and what gets me frantic when cooking, is figuring out how to get everything done in time and on time (together). I think this would make a great short – how to plan and execute a full meal. I’m not talking about examples; there’s plenty out there already on how to make a thanksgiving dinner, for example. Rather, I think it’d be helpful to explore the thought process behind how restaurants and caterers get everything done on time.

    Having done some catering work (chopping onions mostly, in high school), I know that everything can be planned out into a pretty clear timeline, but some instruction on how to put this all together would be really helpful for me, as an ambitious home cook.

  • Kevin Bailey

    A book specifically on different fish butchering and cooking techniques would be brilliant.

    Another could be dedicated to knife skills, also demonstrating that people don’t need single-purpose gadgets like garlic presses!

    Whatever you decide, of course I’ll buy them all!

  • Carolyn Z

    I agree that using a pressure cooker is a great idea. Use it with your favorite ingredients to come up with some good recipes.

    Also I would like recipes for the crockpot. Put your own special spin on it.

    Also you might enjoy writing a grilling short subject.

  • Jsingood

    How about a book on cooking on a car engine? Is there a book on that yet?

  • Jennifer S

    I’d agree with the sauces. Especially how to think about seasoning sauces, and what to taste for.

  • Martha S

    I’d love a book like “Twenty” but focused on baking. I’m a pretty good cook, but totally lame when it comes to baking anything – bread, cookies, brownies. (my husband is excellent at this BTW) I don’t like and it’s a pain to do. I do my best to avoid it. Could you help make savory cooks into competent, and maybe interesting bakers?

  • Dan Lyderson-Jackson

    I agree with all the sauce recommendations. I know that is a missing technique for me. I also would be interested in sous vide and grilling.

  • Pam Bianco

    I’m with the sauce crowd. Demystify that and home cooks will have their eyes opened!

  • Dana

    An end to end coverage of various soups from around the world and everything to do with them. I love soup from the simple to complex, and I wish it was given more attention as an art in its own right.

  • Big Mike

    On another idea… “THE LIFE OF A CHEF”. AN Inside look at the “non-celebrity” chef. You know the perfect subject – Chef Pardus. A story on his decison to become a chef. The story of his training. A tale of his time On The Line. And now, how he handles being a mentor to another generation. As well as how he manages a Family, a home, a life outside the kitchen. Mix this in with the attitudes one must have to balance all these things. And a bit of a tribute to ALL the line jocks out there doing this day in & day out. I’m sure you can expand from here and extrapolate further. Good luck~!

  • Linda B.

    I think fermentation is a great idea – from baking to preserving.

  • annietiques

    Sauces would be wonderful! Possibly excellent weeknight family meals. Trying to teach my son that good food at home is 100 times better and cheaper than fast food garbage!

  • Aaron Weiss

    There are gabillions of ethnic/regional cookbooks out there, but they focus on recipes and ingredients, not technique.

    I’d love a series of singles that look at the differences and similarities of cooking *methods* around the world.

    Option A (the obvious one) would be to group by region: Europe/Asia/South America/North America, etc.

    Option B (perhaps more interesting) would be to group by method: How does baking differ from Asia to Europe? What would African outdoor cooking/grilling techniques do if applied to American barbecue? Then there’s fermentation, which is probably worth more than a single, but it would be a great starting point.

  • Dan

    I like the suggestion about menu planning. You could give suggestions on reusing leftovers. For example, you could take some leftover roast chicken from a previous night’s meal, make some Ceaser dressing and . . .

  • Sharon

    I would love to know more about stock. Your oven technique for chicken stock has changed the way I cook. Would also love to learn more about poaching, and the uses for salt.

  • Maayan

    I second the menu planning idea, as well as would like to see a something about proteins-without-the-meat.

  • Matt

    As a fan and an avid reader of a few varieties of cookbook, I would personally like to see your approach to themed meats. Pork, Beef, Fish, Chicken etc. I know they are very basic and sometimes overdone Ideas, but I think they could really benefit from your level of detail.

    Each one of them is a very broad subject, yet also so versatile! You could showcase each one of them with varying degrees of difficulty based on the amount of time necessary.

  • Jason

    How about something on molecular gastronomy that’s within the reach of home cooks.

  • Barney Scott

    I go back to my original email question to you: what do you always keep in your pantry–or put more generally–what should home cooks always stock in their pantries? I think that is a starting point a lot of cooks don’t always think of. As you list different ingredients (including brand names) you keep in your pantry you can also explain how and why they go together with certain main ingredients, such as beef, chicken, fish, etc. and how they go toward making that important balance of sweet and sour taste in any recipe. I have been cooking for years and still have trouble creating that taste balance. With all of your food knowledge I think a lot of readers would be fascinated to know what you stock in your pantry and why.

  • Jon

    I’ve read your Twenty book and regard it as my bible. (I haven’t bought mayonnaise since I learned how from your book.) I think any one of the chapters in Twenty could be expanded to it’s own full-length book. However, an additional idea would be unusual pairings, that go well together, for example: salted caramel.

  • Kathi Y.

    I would like to learn more about pickling. There are different techniques and many cultures have different variations.

  • David Rodriguez

    Fermentation! I’ve read a couple of books on fermentation (not going to name names), but they have been either woefully inadequate or clearly attempting to push an unrelated agenda of the author. Fermentation is an ancient and diverse technique that would provide you with plenty to write about.

  • dana

    I would encourage you to write a book on old, dying tradition, types of cooking and/or food preparation. Things our grandparents used to due prior to refrigeration, supermarkets. You would be awesome at this.

  • Mark S

    I’d love a book on learning how to create one’s own recipes from flavor pairings/complimentary flavors.

  • Froggy

    As mentioned above, flavour combinations, menue planning, organisation before, during and after a meal are interesting subjects.

    What I am looking for, is an instructive book on the presentation of food (there are not many). Photos in books are always nice and mouthwatering but hardly realistic at home. Preparing a meal is one thing, but being able to present it lovely, so that your guest can appreciate it already by sight, is another.

    You could give an example on how something is hastily put on the plate and then give some more suggestions on how to do it nicer for example by choice of colour, how to position the food on a plate or decorate it and how to organise it.

  • terri

    i like the idea of cooking with “bugs”–everything from cultured foods (yogurt, cheese, etc.) to fermentation (sauerkraut, kimchi, etc.). hmm…this could almost be a whole series. 🙂

  • Ken

    How about Kosher “Charcuterie?” The art of Kosher cured meats as replacements for pork cured meats seems to have been lost. You resurrected schmaltz, how about resurrecting Kosher cured meats? It would be a nice follow-up.

  • kaela

    Well, this is selfish of me, but as someone who is trying to return to beef after a 25 year-long absence, and as such, has never really cooked beef before, I’m finding the learning curve somewhat steep. Figuring out which cut is which, how best to cook it, the 17 names for the same section of cow.. it’s all a bit exhausting. And there seems to be a ton of misinformation out there on Ye Olde Internets; or at least, things that haven’t worked for me.

    I’m sure something like this it out there already, in larger form, but I’d love a concise but thorough coverage of COW: the cuts, the techniques, the no-fail favorites and the hidden-gem secrets.

    You have your assignment, sir: go! 🙂

  • Pat

    How about bread? I am trying to learn (teach myself) how to make whole grain bred. I can made while bread in my dutch oven, but the whole grain bread, while tasty, has only a 1 – 11/2 inch raise, if at all. Teach me how to make good tasting, healthy bread!!

  • Allen

    You’ve been turning food into porn, why not try porn into food. Like 9 1/2 weeks?
    Keep it PG 13, nothing gross.

  • Amie Pfeifer

    For me, I am just now getting into goat and would love to see a book about goat. We do not eat enough of it in the US and it would be great to have a book really explain the best ways to cook & serve it.

  • Myron

    I second the cocktail/beverage idea that’s been put forward a bunch. I also really like the idea of grains.

    I’ll throw out a couple more things: I think a book on game would be neat. I’d love to read anything about herbs and/or spices – tackle a bunch or pick your favorite! Shellfish would be awesome, too.

    Super excited for whatever you decide to do, and thanks for hearing us out!

  • Jeff Ingebritsen

    I would definitely buy a 12 recipe, 1-recipe-per-month best of the season cookbook, where you make the dish that most speaks ‘January’ or whatever to you. Add another 12 holiday/bonus recipes and we’re set

  • Kim Platt

    I say salt. Salt is so very important: as an ingredient, as a method (brine, salt crust), etc. Knowing how to use it, when to use it and what kinds are out there would be awesome!

  • Joanne

    I would love a book with your take on the average cuts of meat available in the chain grocery stores. Boring chicken breasts, pork chops etc. To reach the masses with really flavorful recipes that are easy to prepare and cost effective for families on tight budgets. What that would lead to are food enthusiasts buying these books and giving them to friends who don’t recognize how much pleasure cooking at home is for their families, and healthier in the long run. How it can be more cost effective to cook from scratch than reheating frozen entrees. No more prepackaged sauce or seasoning mixes or worse.

  • Ben

    What about a book about home kitchen management? More specifically, if we are looking to cook at home all the time what are some essential pantry items we can keep on hand to make good, healthy food? What are the essentials to a well-stocked home pantry and why? No need to provide recipes but perhaps names of dishes or mixtures of ingredients to encourage experimentation and learning. It could be a great opportunity to let us spread our own culinary wings and help answer the question, “What should I cook tonight?”

  • Jonathan York

    Building Flavor
    How to maximize deliciousness in any dish by thoughtfully building and layering flavors.
    When to adjust flavors–how and why.

  • Lance Jacobs

    I’ve mentioned this before, but I’d love to see a book about how restaurants do it. How do you (mostly) precook food and then finish it up when your guests arrive? Please include lots if veggie recipes.

  • scott

    I agree that a book on butter would be great. The butter chapter of Twenty is one of my favorites, but I feel like you could expand on it even more. Butter as sauce, butter as a base for sauces, butter as cooking medium, and more illustrative recipes. Stick with the fat theme you so wisely entered into with Schmaltz!

    On second thought, a book (or series) about different fats–butter, lard, olive oil–and their uses would be incredible.

  • MichaelER

    Cream sauces. Please! Like schmaltz, cream got a bad rap from the ill informed food police. It’s time for cream to make a come back.

  • David Cook

    Tons of great ideas already! Several have mentioned sauces. I was specifically thinking that a “Rhulman-ed up” survey and exploration of the BBQ sauces of America would be utterly fascinating. BBQ is so closely tied to the human condition, and the many regional, sub-regional–even locale-specific–sauces tell a great story. But whatever you do, I’m gonna buy it. 🙂

    • David Cook

      Let’s ignore the fact that I just misspelled your name. I blame it on having an almost-two-year-old. Sheesh… -David

    • DJK

      ^Not one of my BBQ book ideas, but it’s a decent one.

      It’d be tough to avoid something too KC-centric, I’d think, though. The Carolinians fight over ketchup (among other things), but KC’s the only major region that really defines its BBQ by its sauce. Texas & Memphis, in particular, would be scrapping for attention.

      But any book that could successfully reverse-engineer Arthur Bryant’s sauce would be a winner, for sure.

  • Vincent Kopp

    I would love to see you write a book on establishing a pantry. You could discuss different store-able and versatile food staples and interesting things to do with them, as well as where to start with purchasing spices and how to use them properly. I’m a college student who loves to cook, and ever since I established a small pantry (in the safety of my room) to work with, my cooking has improved tremendously.

  • Bunnee

    Another vote for eggs: scrambled, fried, poached, baked, custards, souffles, sauces, stratas, frittatas, pasta, quiches – so many beautiful photo opportunities! So much technique!

  • Loraine

    My wish for your next book wouldn’t be a cookbook….but something more of an experience of learning/ cooking.
    Perhaps the process of building a kitchen / restaurant with all the choices researched and pitfalls that happen….but of someone opening a restaurant or food business. Maybe chronicle what goes on….in the real world …just my wish

  • Sue in Grapevine

    How about non-starchy side dishes & salads that could stand alone as an accompaniment to some nice roasted/pan-cooked meat/fowl/fish. They would contain moderate amounts of natural fats, perhaps using vegetables that people are unfamiliar with using, but would like to know about.
    A protein & some vegetable dish comprise the bulk of our everyday suppers.

  • Chris

    Definitely sauces.

    I tried the Sauciers Apprentis, but the quantities are so huge… I’ve read many suggestions on how to store and keep stocks (ice cube trays) etc. But I think you could add a lot here including the vegetable puree, water, and some inside secrets like Michael Symons sauce for chicken you mention in one book at Lola.

  • Andrew P

    Custard! Savory, sweet, even frozen – I love it but have never seemed to master it. Thanks for the contest!

  • Vivien

    The use of acids. I find it very difficult to figure out, when, how much and which acid if any to add to balance what I am cooking. This is one area very few cookbooks talk about.
    A number of years ago I tried to make at home a wonderful soup made in a local restaurant. I figured out all the ingredients I thought but the soup still did not taste quite the same. So I asked the chef at the restaurant what I was missing and he told me I was missing vinegar… about a teaspoonfull was all that was needed but I needed to taste to decide how much I needed.
    So please indulge me and let us in on this secret.

  • ZEST8888

    Please write a book for teen or 20 something boys who microwave, open cans or unwrap pre-packaged food! A book that shows them how to easily eat better.

  • Kevin

    Milk- People have mentioned butter, cream, etc. All from the transformation of milk. Maybe not the most exciting title, but think of all that comes from milk

  • former butcher

    Enough cookbooks, enough recipes! Aside from your “Chef” series, my favorite Ruhlman book is ” A Return to Cooking” where you chronicle a culinary journey of discovery with Eric Ripert. The locations, the situations, the thrill of the journey….these all come alive in a way that only a cook can appreciate.
    I would even suggest you and Eric hit the road again; or some other chef of equal stature (Keller?)
    No one writes about food and the world of food like Michael Ruhlman (except Bourdain, but in an entirely different vein).
    Is there a possibility of a collaboration there? OMG! Hugo meets Baudelaire!

    • former butcher

      In no way did I mean to imply that your other books are not Mandatory Reading Material. My copy of Ratio is dog-eared and beat to death. I work part time in a restaurant kitchen; and my ability to knock out vinaigrettes, fritters, crepes etc. is due largely to having memorized large portions of that book.

  • Garrett

    I join the legion of sauce advocates. I also thought a focus on food making based on a particular cookware item would be beneficial, especially for endeavoring younger cooks who can only afford one or two nice pieces (3 qt All Clad saute pan and 10.25 LC cast iron skillet were my choices…sauce pan next, I think).

  • DJK

    After reading a Slate article I didn’t care for, I almost emailed you this past week about a subject I’d be interested to see you write on, though, for some reason, it feels like it might be unsuited for the kind of tweener-sized book you’re talking about, and it certainly wouldn’t be a cookbook. That subject is Foodie Culture. Who self-identifies this way? Why are food enthusiasts(?) left with no other choice that I’m aware of, but this one (this one horrible word), to self-identify with? How do Yelp reviewers manage to be so incredibly annoying? Who do they think is benefiting from the poorly-executed pics of their food? Do Foodies even cook? Do they really even care about food at all, or is food merely their jumping off point for more social media activity? The challenge, of course, would be to write this book without sounding like a grumpy old man. 🙂

    I also have some thoughts on BBQ books the world needs, but these books shouldn’t come from Cleveland. Though, if you’re feeling as disgusted with our city as I am after this week, one might serve as a nice excuse for relocation.

  • jake

    Stocks would be cool.
    Preserving fish
    Pressure Cooker cookbook!

  • Erin W

    Indigenous foods of America. Such as beans,corn, and squash.

  • Amy Lee

    I enjoy your blogs on preparing meals at home with simple and beautiful ingredients to inspire busy working folks to break bread in their own kitchens instead of ordering takeout: Four books: Breakfasts, Lunches, Dinners, and Desserts/Sweets