The Elements of Cooking
Translating the Chef’s Craft for Every Kitchen
The Elements of Cooking is an opinionated reference work destined to stand among the great works of the kitchen. It is slim, clear and to the point: here are the things you need to know how to do, here are the key words of the language of food, and here are the absolute essentials that every great chef knows.
The Elements of Cooking defines vital terms, explains the fundamental ratios of important preparations (sauces, cakes, etc.) so that you will never need a recipe again, and provides countless chef's "secrets".
This is a book that can be returned to time and again, and its lessons practised for a lifetime.
Michael Ruhlman is the author of The Elements of Cooking. He is recognised as one of the great translators of the chef's art. Equally celebrated for his award-winning cookbooks and non-fiction narratives, Michael wrote chef Thomas Keller's seminal The French Laundry Cookbook as well as a highly successful series about the training of chefs, The Making of a Chef, The Soul of a Chef and The Reach of a Chef.
