The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
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- Synopsis
- New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" (The New York Times Book Review) 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.
- Copyright:
- 2007
Book Details
- Book Quality:
- Publisher Quality
- Book Size:
- 256 Pages
- ISBN-13:
- 9781416579229
- Related ISBNs:
- 9781439172520
- Publisher:
- Scribner
- Date of Addition:
- 10/25/24
- Copyrighted By:
- Michael Ruhlman
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Reference, Cooking, Food and Wine
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Introduction by:
- Anthony Bourdain