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The Elements of Cooking de Michael Ruhlman

The Elements of Cooking

Autor Michael Ruhlman
en Limba Engleză Hardback – 6 noi 2007
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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Specificații

ISBN-13: 9780743299787
ISBN-10: 0743299787
Pagini: 256
Dimensiuni: 161 x 235 x 25 mm
Greutate: 0.41 kg
Editura: Scribner

Notă biografică

Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller’s seminal The French Laundry Cookbook as well as the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He has attended the Culinary Institute of America and is the author of eighteen books—about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.