Time To Schmaltz!

Author Michael Ruhlman’s new cookbook is out Tuesday – it’s a great look at a classic cooking technique – from the master of food writing!

Here’s how Amazon describes this terrific cookbook:

“For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient.

THE BOOK OF SCHMALTZ acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat.”

Here is Ruhlman’s update on the project:

http://ruhlman.com/2013/04/the-book-of-schmaltz-the-hardcover-edition/

I have posted a number of stories about Ruhlman’s cookbooks – here is one that looks at his Charcuterie book, as well as his work with Chef Thomas Keller!

http://johnrieber.com/2012/12/06/chocolate-for-breakfast-michael-ruhlman-makes-meat-thomas-kellers-bakery-cookbooks/

And of course, you can click on this story for a look at Chef Keller’s amazing fried chicken!

http://johnrieber.com/2012/12/13/chef-thomas-keller-and-his-ad-hoc-fried-chicken-recipe-for-the-home/

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