The Elements of Cooking

The Elements of Cooking
By:"Michael Ruhlman"
Published on 2007-11-06 by Simon and Schuster

Americans are on a roll in the kitchen -- we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great? Modeled on Strunk and White's The Elements of Style, The Elements of Cooking is an opinionated volume by Michael Ruhlman -- the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook -- that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student. Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook. With hundreds of entries from acid to zester, here is all the information -- no more and no less -- you need to cook, as well as countless tips (including only one recipe in the entire book, for the \

This Book was ranked 21 by Google Books for keyword cooking.