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The Elements of Cooking
Translating the Chef's Craft for Every Kitchen
Introduction by Anthony Bourdain
Table of Contents
About The Book
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.
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.
Product Details
- Publisher: Scribner (November 6, 2007)
- Length: 256 pages
- ISBN13: 9781416579229
Resources and Downloads
High Resolution Images
- Book Cover Image (jpg): The Elements of Cooking eBook 9781416579229
- Author Photo (jpg): Michael Ruhlman Photograph by Catherine Sebastien(0.1 MB)
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