Books >
The Elements of Cooking

The Elements of Cooking Browse Inside The Elements of Cooking
The Elements of Cooking
Translating the Chef's Craft for Every Kitchen  
By Michael Ruhlman
Introduction by: Anthony Bourdain
This edition: Hardcover, 256 pages
Availability: Usually ships within 1 business day
List Price: $24.00
Your Price: $19.20 You Save $4.80 (20%)
Add to Cart or Buy from another online retailer
Also available in

Description


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.
The combination of content and size makes The Elements of Cooking simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts."
-- Eric Ripert, chef, Le Bernardin, and coauthor of A Return to Cooking
"A useful, well-thought-out, clear, and precise collection of cooking terms, The Elements of Cooking is essential for cook apprentices and necessary and enjoyable for seasoned chefs."
-- Jacques PÉpin, author of Chez Jacques: Traditions and Rituals of a Cook
The combination of content and size makes The Elements of Cooking simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts."
-- Eric Ripert, chef, Le Bernardin, and coauthor of A Return to Cooking
"A useful, well-thought-out, clear, and precise collection of cooking terms, The Elements of Cooking is essential for cook apprentices and necessary and enjoyable for seasoned chefs."
-- Jacques Pépin, author of Chez Jacques: Traditions and Rituals of a Cook

"Michael Ruhlman plainly intends for The Elements of Cooking to be a staple of the amateur home cook's bookshelf, wedged somewhere in between The Joy of Cooking and Marcella Hazan. It has earned its spot."

-- Jesse Wegman, The New York Observer
Michael Ruhlman's Books
Displaying 1 of
See All Michael Ruhlman books