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Synopsis
In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. The Elements of Cooking gives everyone the tools they need to go from being a good cook to a great one.
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Review
"A useful, well-thought-out, clear, and precise collection of cooking terms, "The Elements of Cooking" is essential for cook apprentices and necessary and enjoyable for seasoned chefs." -- Jacques Pepin, author of "Chez Jacques: Traditions and Rituals of a Cook"
The combination of content and size makes "The Elements of Cooking" simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts." -- Eric Ripert, chef, Le Bernardin, and coauthor of "A Return to Cooking"
About the Author
Michael Ruhlman is the author of twelve books, including the bestselling The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet as well as his highly popular blog at Ruhlman.com.
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- PublisherScribner Book Company
- Publication date2010
- ISBN 10 1439172528
- ISBN 13 9781439172520
- BindingPaperback
- LanguageEnglish
- Number of pages256
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The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Published by
Scribner May 2010, 2010
ISBN 10: 1439172528
ISBN 13: 9781439172520
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