The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

Binding: Paperback
EAN: 9781439172520
Edition: 1
ISBN: 1439172528
Item Dimensions:6589848482
Label: Scribner
Languages:EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Scribner
Number Of Items: 1
Number Of Pages: 256
Publication Date: May 04, 2010
Publisher: Scribner
Release Date: May 04, 2010
Studio: Scribner

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Editorial Review:

Product Description:
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.

Amazon.com Review:
Amazon Best of the Month November 2007: Inspired by the Strunk and White classic, Michael Ruhlman's The Elements of Cooking will quickly prove to be an essential culinary reference for both seasoned cooks and novices who might not know gravlax from gremolata. After a thorough "Notes on Cooking," Ruhlman, a prolific cookbook author and popular blogger, settles in for an opinionated and informative A-Z roundup (from Acid to Zester) of cooking terms, lessons, and techniques reduced to their essential essence. Even with only one recipe (for veal stock), it's a must-have for every kitchen library--a book that will help you re-think your approach to food. --Brad Thomas Parsons

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