The elements of cooking: an approach to style

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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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Grouped Work ID 8b45c4e3-f4eb-0505-e41d-2f5192a27865
full_title elements of cooking an approach to style
author ruhlman michael
grouping_category book
lastUpdate 2018-01-09 04:56:48AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Ruhlman, Michael, 1963-
author2-role (OCoLC)123029562, -1- -08-03-2016 10:12, -1- -08-29-2017 11:42, .b1297405508-30-1701-25-11, 245 p. ;24 cm., 5177192, 0743299787, 2007014584, 641.5 RUHLM, 9780743299787, C0VIA, Cooking., DLCDLCBAKERBTCTA, English qEnglish., ITS58 fry 20071027162946 ITS 2483ITS58 mca 20071113155451 ITS 2483ITS58 fry 20071027162946 ITS 2483, Includes bibliographical references., New York, NY :Scribner,c2007., OCLC Holdings Updated 20110802, Ruhlman, Michael,1963-, TX651.R74 2007, The elements of cooking :an approach to style /by Michael Ruhlman., VIAC, can01-25-11ma-, qBibliographies., qBook.
author_display Ruhlman, Michael
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publishDate 2007
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subject_facet Cooking
title_display The elements of cooking : an approach to style
title_full The elements of cooking : an approach to style / by Michael Ruhlman
title_short The elements of cooking :
title_sub an approach to style