The Elements of Cooking : Translating the Chef's Craft for Every Kitchen
Book Details
Format
Paperback / Softback
ISBN-10
1439172528
ISBN-13
9781439172520
Publisher
Scribner
Imprint
Scribner
Country of Manufacture
GB
Country of Publication
GB
Publication Date
May 4th, 2010
Weight
222 grams
Ksh 3,400.00
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0 in stock
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Quality
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New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" (The New York Times Book Review) 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.
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.
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