The Elements of Cooking

The Elements of Cooking

Translating the Chef's Craft for Every Kitchen

By Michael Ruhlman; Anthony Bourdain (Introduction by)

Scribner Book Company, Paperback, 9781439172520, 245pp.

Publication Date: May 4, 2010

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
Michael Ruhlman is the author of more than a dozen books, including "The Making of a Chef", "The Elements of Cooking" 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".

Anthony Bourdain is the author of the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook s Tour. His work has appeared in the New York Times, The New Yorker, and he is a contributing authority for Food Arts magazine. He is the host of the popular television show Parts Unknown.