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The Elements of Cooking
Michael Ruhlman
其他書名
Translating the Chef's Craft for Every Kitchen
出版Simon and Schuster, 2007-11-06
主題Cooking / ReferenceCooking / Methods / ProfessionalCooking / General
ISBN14165792229781416579229
URLhttp://books.google.com.hk/books?id=nb3ziIO-GEQC&hl=&source=gbs_api
EBookSAMPLE
註釋New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" (The New York Times Book Review) 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.