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.
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