The Elements of Cooking - by Michael Ruhlman (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>In <i>The Elements of Cooking, New York Times </i>bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. </b> <p/>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. <i>The Elements of Cooking </i>gives everyone the tools they need to go from being a good cook to a great one.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"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 Pepin, author of "Chez Jacques: Traditions and Rituals of a Cook"<br><br>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"<br>
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Cheapest price in the interval: 14.29 on October 22, 2021
Most expensive price in the interval: 14.29 on November 8, 2021
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