The Elements of Cooking : Translating the Chef's Craft for Every Kitchen (Hardcover)

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Product Overview

This slim but essential volume contains all the information one needs to cook, as well as countless tips and no-nonsense advice on how to be a great cook. There is only one recipe in the book which Ruhlman calls the magic elixir, a secret every chef knows, and an ingredient that can completely transform ones cooking.

Specifications

Publisher Simon & Schuster
Mfg Part# 9780743299787
SKU 204476386
Format Hardcover
ISBN10 0743299787
Release Date 11/20/2007
Physical
Dimensions (in Inches) 9.25H x 6L x 0.75T
From the Publisher
Editors Note A succinct resource to the basics of good cooking, presented in an A-to-Z format, contains eight brief essays on such topics as making stock, using the right tools, and understanding heat, in a culinary guide that features a single recipe for veal stock. 75,000 first printing.
Annotation Michael Ruhlman's petite reference book--an idea born after Ruhlman was looking through THE ELEMENTS OF STYLE--is a glossary meant for both home cooks and professional chefs. Terms such as "blanch," "salted water," "nam pla," and "roulade" can be found within. Ruhlman is the author of many books about cooking, including THE SOUL OF A CHEF.
Product Attributes
eBooks Kobo
Book Format Hardcover
Number of Pages 0245
Publisher Scribner Book Company

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