melissahoulroyd.info » reference http://melissahoulroyd.info Libraries, technology, books, & food Tue, 26 Jul 2011 04:27:57 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 The Elements of Cooking by Michael Ruhlman http://melissahoulroyd.info/2008/07/30/the-elements-of-cooking/ http://melissahoulroyd.info/2008/07/30/the-elements-of-cooking/#comments Wed, 30 Jul 2008 12:54:04 +0000 Melissa http://librarychan.wordpress.com/?p=64
  • Title: The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen
  • Author: Michael Ruhlman
  • Publisher: Scribner
  • Year of Publication: 2007
  • Pages: 242

    • The Elements of Cooking by Michael Ruhlman

    The Elements of Cooking by Michael Ruhlman

    Michael Ruhlman’s The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen is a reference book for cooks, professional and otherwise, who want to learn more about cooking. The book consists of eight short essays in the first fifty pages called “Notes on Cooking: From Stock to Finesse,” followed by a dictionary of cooking terms called “The Elements of Cooking: A to Z.”

    Ruhlman’s “Notes on Cooking” includes such essays as “Stock,” “Sauce,” “Salt,” “The Egg,” “Heat,” “Tools,” “Sources and Acknowledgments: (Fifteen Good Books About Food and Cooking),” “Finesse: The Cook’s Finest Challenge and Path to the Ultimate Rewards.” These essays were the heart of the book for me. The author’s explanations of the important elements of cooking are illustrated with sincerity (where he, very easily, could have come across as pretentious).

    As a recent foodie convert, I found The Elements of Cooking to be just what I was looking for: a useful and well-written book about food and cooking. I’m sure I will refer to it in the future, not least of all because of the veal stock recipe. (4/5)

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