| The Elements of Cooking: Translating the Chef's Craft for Every Kitchen Contributor(s): Ruhlman, Michael (Author), Bourdain, Anthony (Introduction by) |
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ISBN: 1439172528 ISBN-13: 9781439172520 Publisher: Scribner Book Company OUR PRICE: $15.30 Product Type: Paperback - Other Formats Published: May 2010 Annotation: Award-winning writer Michael Ruhlman's critically-lauded, opinionated and practical guide for anyone looking to perfect their culinary skills. |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Professional - Cooking | Reference |
| Dewey: 641.5 |
| LCCN: 2010294548 |
| Physical Information: 0.65" H x 4.82" W x 8.98" (0.48 lbs) 256 pages |
| Descriptions, Reviews, Etc. |
| Publisher 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. |
Contributor Bio(s): Ruhlman, Michael: - 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. |