The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
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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Review: Van Diemen's LandUser Review - Goodreads
Excellent introduction to Tasmanian colonial history. I'm not very good at reading non-fiction for fun, but this one had me (almost) gripped. Very readable, although take your time - it is full of information you won't have come across before.
Review: The Elements of Cooking: Translating the Chef's Craft for Every KitchenUser Review - 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.
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