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  The Elements of Cooking: Translating the Chef's Craft for Every Kitchen (Paperback) By (author) Michael Ruhlman, Introduction by Anthony Bourdain

  

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  Short Description for The Elements of CookingIn "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, mak...
  Full description

  • Publisher: Scribner Book Company
  • Published: 04 May 2010
  • Format: Paperback 245 pages
  • See: Full bibliographic data
  • Categories: Reference Works | Hotel & Catering Trades | Food & Drink | General Cookery
  • ISBN 13: 9781439172520 ISBN 10: 1439172528
  • Sales rank: 99,459

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Full description for The Elements of Cooking

• 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.