The definitive book on schmaltz - a staple in Jewish cuisine and a 'thread in a great tapestry,' by one of America's most respected culinary writers.
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.
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 CulinariaRuhlman, 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 ForwardIf for some reason you never thought frying chicken fat could be made beautiful, you really need to check this out. - --Russ Parsons, Los Angeles TimesSometimes 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 AmericaIt'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