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Lin Enger: IMG Knowing vs. Knowing



On a hot July evening years ago, my Toyota Tercel overheated on a flat stretch of highway north of Cedar Rapids, Iowa. A steam geyser shot up from... Continue »
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1 Burnside Cooking and Food- Culinary Reference

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

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The Elements of Cooking: Translating the Chef's Craft for Every Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

Award-winning writer Michael Ruhlman's critically-lauded, opinionated and practical guide for anyone looking to perfect their culinary skills.

About the Author

Michael Ruhlman is the author of twelve books, including the bestselling The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet as well as his highly popular blog at Ruhlman.com.

Product Details

ISBN:
9781439172520
Author:
Ruhlman, Michael
Publisher:
Scribner Book Company
Introduction by:
Bourdain, Anthony
Introduction:
Bourdain, Anthony
Illustrator:
Bourdain, Anthony
Author:
Bourdain, Anthony
Subject:
Reference
Subject:
Methods - Professional
Subject:
Cookery
Subject:
Cooking and Food-Professional and Quantity
Copyright:
Edition Description:
Trade Paperback
Publication Date:
20100531
Binding:
TRADE PAPER
Language:
English
Illustrations:
YES
Pages:
256
Dimensions:
8.44 x 5.5 in 7.7 oz

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » General
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Cooking and Food » Reference and Etiquette » General

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen Used Trade Paper
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Product details 256 pages Scribner Book Company - English 9781439172520 Reviews:
"Synopsis" by , Award-winning writer Michael Ruhlman's critically-lauded, opinionated and practical guide for anyone looking to perfect their culinary skills.
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