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

Front Cover
Scribner, May 4, 2010 - Cooking - 256 pages
49 Reviews
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.

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What an awesome reference! - Goodreads
I read the intro part to this book which was decent. - Goodreads
A good reference for the kitchen. - Goodreads
An excellent reference resource. - Goodreads
This is one of my regular cooking reference books now. - Goodreads
Don't buy this if you are looking for recipes. - Goodreads

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

User Review  - Christopher - Goodreads

This was a very good overview of the basics of cooking, and very well written to boot. My only criticism, as such, is that it is very focused on classical french cooking, and I'm not sure I'll ever make veal stock, no matter how amazing he says it is. Read full review

Review: Van Diemen's Land

User Review  - David Hunt - Goodreads

This is history as it should be written. Boyce can write, a trait that is not universal among historians. This is the best history of Tasmania I have read. Read full review

About the author (2010)

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

Anthony Bourdain is the executive chef at brasserie Les Halles in New York. After two years at Vassar College, he attended the Culinary Institute of America in Hyde Park. He has since spent more than two decades working in professional kitchens. His memoir "Kitchen Confidential" (2001) was expanded from an article he'd written for "The New Yorker" magazine about life behind the scenes in restaurant kitchens. The book described life in those kitchens in even more lurid detail, and it became a surprise international bestseller. In late 2000, Bourdain set out to travel his way across the globe, looking for, as he puts it, "kicks, thrills, epiphanies" and the "perfect meal." The book, and its companion Food Network series "A Cook's Tour," chronicle his adventures and misadventures on that voyage. Bourdain is also the author of two satirical thrillers, "Bone In The Throat" and "Gone Bamboo", as well as the "Urban Historical, Typhoid Mary.

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