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From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
An indispensable new cookbook from James Beard Award-winning food writer Michael Ruhlman
From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.
There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.
From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.
There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.
352 pages, Kindle Edition
Published October 15, 2019
400 people are currently reading
250 people want to read
About the author
Michael Ruhlman
42 books354 followersMichael Ruhlman (born 1963 in Cleveland, Ohio) is an American writer. He is the author of 11 books, and is best known for his work about and in collaboration with American chefs, as well as other works of non-fiction.
Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985. He worked a series of odd jobs (including briefly at the New York Times) and traveled before returning to his hometown in 1991 to work for a local magazine.
While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves: A Return to Single-Sex Education (1996).
For his second book, The Making of a Chef (1997), Ruhlman enrolled in the Culinary Institute of America, completing the course, to produce a first-person account -- of the techniques, personalities, and mindsets -- of culinary education at the prestigious chef's school. The success of this book produced two follow-ups, The Soul of a Chef (2000) and The Reach of a Chef (2006).
Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985. He worked a series of odd jobs (including briefly at the New York Times) and traveled before returning to his hometown in 1991 to work for a local magazine.
While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves: A Return to Single-Sex Education (1996).
For his second book, The Making of a Chef (1997), Ruhlman enrolled in the Culinary Institute of America, completing the course, to produce a first-person account -- of the techniques, personalities, and mindsets -- of culinary education at the prestigious chef's school. The success of this book produced two follow-ups, The Soul of a Chef (2000) and The Reach of a Chef (2006).
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Displaying 1 - 20 of 20 reviews
October 19, 2019
I love to cook and trying new dishes (as you know if you have followed me for any length of time!). There are some things I have never done like roasted my own chicken in the oven. I'll admit it, it is easier to purchase a rotisserie chicken then figure out how to roast a chicken. That was until I read this book and realized that it really isn't that hard to do at all or at least not according to Michael Ruhlman's directions.
Besides the chicken, I have discovered many new twists to some dishes I already make, like risotto. I also learned a new way to make slow-roasted ribs. I usually put them in my crockpot and they meat just falls off the bones, but I'm going to give his method in the oven a try next time.
I do wish that there were more photos but Michael Ruhlman does a great job of describing everything so you have a feel for what the dish should look and taste like when it is done.
This book covers so much that it would be a great starter cookbook for a new cook or one that has some basic skills and looking to perfect a few basic dishes.
Besides the chicken, I have discovered many new twists to some dishes I already make, like risotto. I also learned a new way to make slow-roasted ribs. I usually put them in my crockpot and they meat just falls off the bones, but I'm going to give his method in the oven a try next time.
I do wish that there were more photos but Michael Ruhlman does a great job of describing everything so you have a feel for what the dish should look and taste like when it is done.
This book covers so much that it would be a great starter cookbook for a new cook or one that has some basic skills and looking to perfect a few basic dishes.
February 19, 2022
I love reading Ruhlman cookbooks and this was no exception. I closed the book inspired and excited to get in the kitchen. My family loved the chicken salad and I am excited to try out the tricks I learned for cooking bacon.
September 20, 2019
Generally speaking, I look most fondly upon cookbooks that feature a photo for every recipe. From Scratch by Michael Ruhlman, doesn’t have that. But I’m going to let that slide in this case, because his book is such a fabulous resource that no culinary library, serious or otherwise, should be without it. This wonderful tome (it is weighty) teaches you how to cook from the bottom up; Ruhlman shows you everything that you need to know in order to make 10 fabulous meals. Even a seasoned veteran like me had never made mayonnaise, until now. As a consequence, I feel as if I’ve never truly tasted mayonnaise.
Despite being a James Beard award-winning author, Ruhlman is no snob. He is like your helpful grandmother who genuinely wants you to learn. He teaches you in language that even the novice cook can understand, offers up dozens of valuable techniques, and features 175 recipes in this beautiful book. To add to its charm, there are wonderful handwritten and illustrated pages throughout.
The variety of dishes featured range from company-worthy elegance to hearty comfort fare. Essentially, with this one volume, you can learn all the cooking you will ever need. From snacks like cheese-filled potato skins, to sandwiches like a “from scratch” BLT (yes you make your own pork belly/bacon and mayonnaise), to roasting a chicken, baking rolls, and making beautiful, restaurant-quality desserts, nothing is lacking here.
Another thing that I absolutely love about this book, and have never seen before is located in the back just before the index. It is a recipe timetable listing names of dishes followed by the page on which the recipe can be found that fall into the categories of “less than 30 minutes,“ “about an hour,“ “1-1/2 to 2-hour range.“ So, if you are short on time, you can immediately turn to this page, and find something delicious from these 42 quick recipes to have on the table in half an hour. If, on the other hand, you prefer to take your time and spend an afternoon in the kitchen, you have 9 recipes from which to choose.
No matter the type of cuisine you enjoy, from French, to all-American, to Indian, to Mexican, a little bit of each is contained within these pages. There are indeed pictures, plenty of them, and the food looks so mouthwatering that you almost feel as though you can grab a fork and dig right in.
Whether you are looking for a gift for newlyweds, your grandmother, treasured friend, or even yourself, this book will be welcomed by everybody. Don’t miss it.
Disclaimer: I received a complimentary copy of this book from Abrams Publishing as a member of the 2019–2020 #AbramsDinnerParty.
Despite being a James Beard award-winning author, Ruhlman is no snob. He is like your helpful grandmother who genuinely wants you to learn. He teaches you in language that even the novice cook can understand, offers up dozens of valuable techniques, and features 175 recipes in this beautiful book. To add to its charm, there are wonderful handwritten and illustrated pages throughout.
The variety of dishes featured range from company-worthy elegance to hearty comfort fare. Essentially, with this one volume, you can learn all the cooking you will ever need. From snacks like cheese-filled potato skins, to sandwiches like a “from scratch” BLT (yes you make your own pork belly/bacon and mayonnaise), to roasting a chicken, baking rolls, and making beautiful, restaurant-quality desserts, nothing is lacking here.
Another thing that I absolutely love about this book, and have never seen before is located in the back just before the index. It is a recipe timetable listing names of dishes followed by the page on which the recipe can be found that fall into the categories of “less than 30 minutes,“ “about an hour,“ “1-1/2 to 2-hour range.“ So, if you are short on time, you can immediately turn to this page, and find something delicious from these 42 quick recipes to have on the table in half an hour. If, on the other hand, you prefer to take your time and spend an afternoon in the kitchen, you have 9 recipes from which to choose.
No matter the type of cuisine you enjoy, from French, to all-American, to Indian, to Mexican, a little bit of each is contained within these pages. There are indeed pictures, plenty of them, and the food looks so mouthwatering that you almost feel as though you can grab a fork and dig right in.
Whether you are looking for a gift for newlyweds, your grandmother, treasured friend, or even yourself, this book will be welcomed by everybody. Don’t miss it.
Disclaimer: I received a complimentary copy of this book from Abrams Publishing as a member of the 2019–2020 #AbramsDinnerParty.
April 30, 2020
has some pretty great recipes and techniques in this book, I wouldn't mind owning the only thing I didn't care for was the CONSTANT, nonstop, "its so easy theres really no excuse to not make it yourself" comments, simplicity isn't the problem and imo its not simple if you have to prepare it hours or days in advance. but other than that it was a good book.
May 22, 2020
Rhulman has done it again.
It is comforting to be told to just be a bit looser with things if you like them another way. The recipies are easy, in fact are made to be easy, are all delicious, and let you make a wide range of foods.
The structure is fun and interesting, and I love how he takes a base idea, and expands on it. So that you can see how something savory, actually is something sweet with minor changes.
His past books on ratios comes in, as they are mentioned throughout where appropriate, which is super helpful. Then he also has called out if a recipie is a project, or a weeknight type thing. In the case of the roast chicken, he even gives you ways of making such a meal quickly using store bought things quickly, with a better taste with some basic changes.
Bacon comes back, and I am pretty sure I own at least 3 recipies for making bacon by Rhulman now. Though this is really easy to do, and recommend doing it.
I recommended this book for all home cooks.
It is comforting to be told to just be a bit looser with things if you like them another way. The recipies are easy, in fact are made to be easy, are all delicious, and let you make a wide range of foods.
The structure is fun and interesting, and I love how he takes a base idea, and expands on it. So that you can see how something savory, actually is something sweet with minor changes.
His past books on ratios comes in, as they are mentioned throughout where appropriate, which is super helpful. Then he also has called out if a recipie is a project, or a weeknight type thing. In the case of the roast chicken, he even gives you ways of making such a meal quickly using store bought things quickly, with a better taste with some basic changes.
Bacon comes back, and I am pretty sure I own at least 3 recipies for making bacon by Rhulman now. Though this is really easy to do, and recommend doing it.
I recommended this book for all home cooks.
August 17, 2020
I might have rated this book higher if I'd read it in ebook or physical book formats. The key takeaway is it's possible to cook everything from scratch (e.g., grow vegetables, bake bread, cure meat, make pickles and mayonnaise to make a sandwich) if you know the basics. While I read this book, I learned to make chicken stock. I look forward to trying out some other recipes as well.
December 14, 2021
What an outstanding book, any book.
As a new, and I really hesitate to call myself this, cook, I've only recently stopped giving myself various digestive upsets from my cooking adventures in the wasteland of my kitchen, but Ruhlman is a patient and highly informative resource that had helped me produce some rather astonishing results. Merci chef!
As a new, and I really hesitate to call myself this, cook, I've only recently stopped giving myself various digestive upsets from my cooking adventures in the wasteland of my kitchen, but Ruhlman is a patient and highly informative resource that had helped me produce some rather astonishing results. Merci chef!
December 11, 2023
The writing was very good. Some of the information will be useful and I learned a lot. I enjoyed learning how what I used to make for my mom's "danish puff" recipe was a specific technique and process used in French and other European cooking. About a third of the book was Thai, Chinese, Indian, and other recipes, and knowledge of those cooking styles, that I will probably not ever use.
February 26, 2021
I really enjoy his writing style and approach to cooking and have so many recipes to try. His podcast series by the same name is worth a listen. Beyond the recipes, are connections to history, modern food culture, and memoir love notes to past good eats shared with loved ones.
March 7, 2021
I love the idea of from scratch and the way that you can use this book to get to the basics of cooking. I am not sure that the actual recipes made me excited but the ideas and techniques were ones i want to come back to.
January 14, 2020
There were a few fun anecdotes but the recipes were involved, heavy on meat and obscure ingredients and the measurements were metric
Not geared toward an American audience. Wasn’t worth the$30.
Not geared toward an American audience. Wasn’t worth the$30.
March 27, 2020
Not the place to start for aspiring chefs imo - some of it is very complex. But, it's well-written, and is probably valuable to most who read it, just not for me.
Read
January 25, 2021Recipes in this book that I'd like to try are Berry Pie, Apple Strudel, hot water pie dough and crepes.
February 13, 2021
Really good recipes. I'm going to get this book.
September 29, 2021
Not just a great cookbook, a great read.
December 13, 2021
So lovely. I definitely want to acquire a copy for keeping but even just listening to the audiobook was a delightful thing.
January 4, 2024
Classic recipes with real chef street credit.
May 7, 2024
Extensive information and ideas about each simple recipe.
Read
November 20, 2024Listening to a cookbook is a rather subversive experience.
July 24, 2025
This is a wonderful cookbook, and I have way to many over the years! There are a few that I consider *master recipes* in my repertoire and repeat constantly.
Displaying 1 - 20 of 20 reviews