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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.
Ruhlman's Strunk-and-White-style guide to the language and grammar of the kitchen is a great help, particularly to anyone—most of us, really—whose brow would furrow if a date pointed to a menu and asked brightly, "What's salpicon?" (Oh, darling: It's a French term for diced meat or fish bound with a sauce and used as a filling.) A deeply opinionated rundown of the essential knowledge all cooks and food people need
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Darlene Nichols
reviewed The Elements of Cooking: Translating the Chef's Craft for Every Kitchen on December 28, 2014
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
I'm somewhat conflicted by this book. The opening essays are okay, but not great. Outside of the essays, the book is sort of a lazy man's french cuisine encyclopedia. The research for the book really isn't that thorough. In fact, about 95% comes from one of the two sources, both of which just so happen to be textbooks from the CIA when he attended. The book really only has one recipe, which was almost just copied from the Professional Chef cookbook.
The encyclopedia entries are just not that informative either. Wikipedia articles offer similar if not better information It could be a nifty reference book for the home cook looking to expand their repertoire, but serious cooks should just get a copy of On Food and Cooking, as well as Larousse Gastronomique.
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Add The Elements of Cooking: Translating the Chef's Craft for Every Kitchen, 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 entrie, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen to the inventory that you are selling on WonderClubX
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Add The Elements of Cooking: Translating the Chef's Craft for Every Kitchen, 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 entrie, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen to your collection on WonderClub |
