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Michael Ruhlman

The Elements of Cooking

Name: The Elements of Cooking
Brand: Scribner Book Company
Price: 24.49 EUR
Availability: InStock

Translating the Chef's Craft for Every Kitchen

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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.

Ruhlman is renowned for bringing the secrets of great cooking to a large audience, just as he did in "The Making of a Chef" and "The French Laundry Cookbook." Now, he pares the knowledge of the kitchen into the essentials of good cooking in a slim, easy-to-use book.

Produktdetails

Erscheinungsdatum

06. November 2007

Sprache

englisch

Seitenanzahl

256

Autor/Autorin

Michael Ruhlman

Verlag/Hersteller

Scribner Book Company

Produktart

gebunden

Gewicht

413 g

Größe (L/B/H)

235/161/25 mm

ISBN

9780743299787

Portrait

Michael Ruhlman

Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller's seminal The French Laundry Cookbook as well as the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He has attended the Culinary Institute of America and is the author of eighteen books-about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.

Pressestimmen

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

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