The Elements of Cooking - Michael Ruhlman
Is Michael Rulhman the best cookbook and (and in this case, culinary dictionary) writer of all time? A brilliant A-Z of culinary terms. When Anthony Bourdain writes your introduction you gotta be doing something right innit.
Bourdain describes this book as:
‘Eight essays on vital, primary concepts like stock, sauce, salt, eggs, heat and tools… and an absolutely rock solid definition of every term professional chefs should know as a matter of course after years of working in professional kitchens; now you will learn them easily and concisely - without burning yourself, cutting yourself, or having your ass kicked in the process. All you have to do is look them up in this book. Every cook - professional or otherwise - who cares about what they are doing, and why, should own this book. It’s that simple.’
We’ll forgive him that semicolon; won’t we?
Publisher/Published: Scribner, 2010
Paperback.
Condition: Good
Is Michael Rulhman the best cookbook and (and in this case, culinary dictionary) writer of all time? A brilliant A-Z of culinary terms. When Anthony Bourdain writes your introduction you gotta be doing something right innit.
Bourdain describes this book as:
‘Eight essays on vital, primary concepts like stock, sauce, salt, eggs, heat and tools… and an absolutely rock solid definition of every term professional chefs should know as a matter of course after years of working in professional kitchens; now you will learn them easily and concisely - without burning yourself, cutting yourself, or having your ass kicked in the process. All you have to do is look them up in this book. Every cook - professional or otherwise - who cares about what they are doing, and why, should own this book. It’s that simple.’
We’ll forgive him that semicolon; won’t we?
Publisher/Published: Scribner, 2010
Paperback.
Condition: Good
Is Michael Rulhman the best cookbook and (and in this case, culinary dictionary) writer of all time? A brilliant A-Z of culinary terms. When Anthony Bourdain writes your introduction you gotta be doing something right innit.
Bourdain describes this book as:
‘Eight essays on vital, primary concepts like stock, sauce, salt, eggs, heat and tools… and an absolutely rock solid definition of every term professional chefs should know as a matter of course after years of working in professional kitchens; now you will learn them easily and concisely - without burning yourself, cutting yourself, or having your ass kicked in the process. All you have to do is look them up in this book. Every cook - professional or otherwise - who cares about what they are doing, and why, should own this book. It’s that simple.’
We’ll forgive him that semicolon; won’t we?
Publisher/Published: Scribner, 2010
Paperback.
Condition: Good
