3.5
The Elements of Cooking
ByPublisher Description
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.
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Meet readers like you in the Fable For You feed, designed to build bookish communities14 Reviews
3.5
Mastergastronome
Created about 2 years agoShare
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Carrie
Created over 2 years agoShare
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“Very informative - the section "Notes on Cooking" gave me plenty to think about, and a quick perusal of the "Elements of Cooking" section was helpful.”
Kaja Miller
Created over 6 years agoShare
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Mason Masteka
Created over 9 years agoShare
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Morag Smith
Created about 11 years agoShare
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About Michael Ruhlman
Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller’s seminal The French Laundry Cookbook as well as the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He has attended the Culinary Institute of America and is the author of eighteen books—about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.
Other books by Michael Ruhlman
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