The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
byMichael RuhlmanIntroduction byAnthony Bourdain
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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.
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.
Title:The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Format:Paperback
Product dimensions:256 pages, 8.44 X 5.5 X 0.8 in
Shipping dimensions:256 pages, 8.44 X 5.5 X 0.8 in
Published:May 4, 2010
Publisher:Scribner
Language:English
Appropriate for ages:All ages
ISBN - 13:9781439172520