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The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Amazon.com Amazon.com Review (ISBN 0743299787, Hardcover)Amazon Best of the Month November 2007: Inspired by the Strunk and White classic, Michael Ruhlman's The Elements of Cooking will quickly prove to be an essential culinary reference for both seasoned cooks and novices who might not know gravlax from gremolata. After a thorough "Notes on Cooking," Ruhlman, a prolific cookbook author and popular blogger, settles in for an opinionated and informative A-Z roundup (from Acid to Zester) of cooking terms, lessons, and techniques reduced to their essential essence. Even with only one recipe (for veal stock), it's a must-have for every kitchen library--a book that will help you re-think your approach to food. --Brad Thomas Parsons
(retrieved from Amazon Mon, 30 Sep 2013 13:20:59 -0400)
Notes on cooking: from stock to finesse -- The elements of cooking A to Z.
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