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.
"A useful, well-thought-out, clear, and precise collection of
cooking terms, "The Elements of Cooking" is essential for cook
apprentices and necessary and enjoyable for seasoned chefs." --
Jacques Pepin, author of "Chez Jacques: Traditions and Rituals of a
Cook"
The combination of content and size makes "The Elements of Cooking"
simply the best reference book and educational tool available for
anyone interested in the basics of the culinary arts." -- Eric
Ripert, chef, Le Bernardin, and coauthor of "A Return to Cooking"
"A useful, well-thought-out, clear, and precise collection of
cooking terms, "The Elements of Cooking" is essential for cook
apprentices and necessary and enjoyable for seasoned chefs." --
Jacques Pepin, author of "Chez Jacques: Traditions and Rituals of a
Cook"
The combination of content and size makes "The Elements of Cooking"
simply the best reference book and educational tool available for
anyone interested in the basics of the culinary arts." -- Eric
Ripert, chef, Le Bernardin, and coauthor of "A Return to Cooking"
Ask a Question About this Product More... |