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

Front Cover
Simon and Schuster, Nov 6, 2007 - Cooking - 245 pages
Americans are on a roll in the kitchen—we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great?

Modeled on Strunk and White's The Elements of Style, The Elements of Cooking is an opinionated volume by Michael Ruhlman—the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook—that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student.

Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook.

With hundreds of entries from acid to zester, here is all the information—no more and no less—you need to cook, as well as countless tips (including only one recipe in the entire book, for the “magic elixir of the kitchen”) and no-nonsense advice on how to be a great cook. You'll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great.

Eight short, beautifully written essays outline what it takes not merely to cook but to cook well: understanding heat, using the right tools (there are only five of them), cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the elusive, most important skill to have in the kitchen, finesse.
 

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User Review  - booksbooks11 - LibraryThing

This should be required reading for every Tasmanian, if not every Australian. It shatters many myths about early convict life and paints a vivid picture of the early years of the Tasmanian colony ... Read full review

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User Review  - willyt - LibraryThing

I've enjoyed everything that I have read from Michael Ruhlman. This book consists of a 50-page introduction that contains essays and ideas that the author believes are foundations in good cooking and ... Read full review

Selected pages

Contents

Section 1
1
Section 2
3
Section 3
35
Section 4
51
Section 5
58
Section 6
117
Section 7
121
Section 8
150
Section 9
153
Section 10
176
Section 11
181
Section 12
199
Section 13
235
Section 14
243
Section 15
245
Copyright

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About the author (2007)

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 Ruhlman.com.

Anthony Bourdain was born in New York City on June 25, 1956. He graduated from the Culinary Institute of America in 1978. He wrote numerous nonfiction books including Kitchen Confidential: Adventures in the Culinary Underbelly, The Nasty Bits, A Cook's Tour, No Reservations: Around the World on an Empty Stomach, Medium Raw, and Appetites: A Cookbook. He also wrote several works of fiction including the graphic novel Get Jiro! and the comic Anthony Bourdain's Hungry Ghosts. He was the host of several television shows including A Cook's Tour, Anthony Bourdain: No Reservations, The Layover, and Parts Unknown. He committed suicide on June 8, 2018 at the age of 61.

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