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Subjects > Cooking > Reference
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About This Book:

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

Synopsis
Michael Ruhlman's petite reference book--an idea born after Ruhlman was looking through THE ELEMENTS OF STYLE--is a glossary meant for both home cooks and professional chefs. Terms such as "blanch," "salted water," "nam pla," and "roulade" can be found within. Ruhlman is the author of many books about cooking, including THE SOUL OF A CHEF.

Details
Language:        English

Size
Length:        245 Pages
Weight:        0.9 Pounds
Height:         9.3 Inches
Width:          6 Inches
Thickness:    0.8 Inches



Publisher Notes
A succinct resource to the basics of good cooking, presented in an A-to-Z format, contains eight brief essays on such topics as making stock, using the right tools, and understanding heat, in a culinary guide that features a single recipe for veal stock. 75,000 first printing.



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Book Details Summary: The title of this book is The Elements of Cooking: Translating the Chef's Craft for Every Kitchen and it was written by Anthony Bourdain (Introduction by), Michael Ruhlman. This edition of The Elements of Cooking: Translating the Chef's Craft for Every Kitchen is in a Hardcover format. This books publish date is November 2007 and it has a suggested retail price of $24. There are 245 pages in the book and it was published by Scribner. The 10 digit ISBN is 0743299787 and the 13 digit ISBN is 9780743299787. For the most current lowest price, Click Here.