Ruhlman's Twenty

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 24 November 2012

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week chef and journalist, Michael Ruhlman joins us with his new book Ruhlman's Twenty, 20 Techniques, 100 Recipes, A Cook's Manifesto. Jane and Michael Stern are at Steve's Pig and Ox Roast in Lackawanna, N.Y., and Diana Henry, author of Plenty: Good Uncomplicated Food for the Sustainable Kitchen brings us the latest in vegetable cookery from the British Isles.

Broadcast dates for this episode:

November 12, 2011 (originally aired)
November 24, 2012 (rebroadcast)

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:32.0	It's the splendid table from APM American Public Media.
0:44.3	Thank you. table from APM American Public Media. I'm Lynne Roessette O'Casper.
0:46.4	We food writers love to be long-winded.
0:49.3	But the lengths that some of us go to to explain how to get crisp skin on a roast chicken is absurd.
0:55.7	I mean, this is simple. The chicken has to be dry, so you pat it dry. It needs some oil and
1:01.6	salt and pepper on the skin, so you rub it with olive oil and salt and pepper. You need high
1:06.7	heat, so you set your oven at 4.50. The chicken needs to be elevated, so you put it on a rack
1:13.0	over a pan with a little water in it. Roasted for 10 to 15 minutes to the pound, give it a 10
1:18.9	minute rest, and then go for the crunch. Well, stay with us. There's more this hour on the
1:25.5	splendid table. There's more this hour on The Splendid Table.
1:40.4	This is The Splendid Table from APM American Public Media,
1:43.3	the show for people who love to eat.
1:45.2	I'm Lynn Rossetta Casper.
1:59.8	As a cookbook author, I shouldn't tell you this, but I'm going to anyway.
2:02.0	You don't need half my recipes or anybody else's. One recipe gives you one dish, one technique, and you can eat for days.
2:10.9	Well, starting with this idea, Michael Ruhlman thought out his new basics cookbook,
2:15.5	Rulman's 20, 20 techniques, 100 recipes, a cook's manifesto.
2:21.5	So, Michael, good to see you.
2:23.7	Good to be here, Lynn. Thank you.
	...

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