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The Elements of Cooking

Translating the Chef's Craft for Every Kitchen

Introduction by Anthony Bourdain

About The Book

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.

About The Author

Photograph by Catherine Sebastien

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 is 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 family in New York City and Providence, Rhode Island.

Product Details

  • Publisher: Scribner (May 4, 2010)
  • Length: 256 pages
  • ISBN13: 9781439172520

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