{"product_id":"the-elements-of-cooking-michael-ruhlman-9780743299787","title":"The Elements of Cooking: Translating the Chef's Craft for Every Kitchen","description":"\u003cb\u003eAmericans are on a roll in the kitchen--we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great?\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eModeled on Strunk and White's \u003ci\u003eThe Elements of Style\u003c\/i\u003e, \u003ci\u003eThe Elements of Cooking\u003c\/i\u003e is an opinionated volume by Michael Ruhlman--the award-winning and bestselling author of \u003ci\u003eThe Making of a Chef\u003c\/i\u003e and coauthor of \u003ci\u003eThe French Laundry Cookbook\u003c\/i\u003e--that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student. \u003cp\u003e\u003c\/p\u003eNot only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook. \u003cp\u003e\u003c\/p\u003eWith hundreds of entries from acid to zester, here is all the information--no more and no less--you need to cook, as well as countless tips (including only one recipe in the entire book, for the \"magic elixir of the kitchen\") and no-nonsense advice on how to be a great cook. You'll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great. \u003cp\u003e\u003c\/p\u003eEight short, beautifully written essays outline what it takes not merely to cook but to cook well: understanding heat, using the right tools (there are only five of them), cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the elusive, most important skill to have in the kitchen, finesse.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Michael Ruhlman\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0743299787\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780743299787\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scribner Book Company\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 11\/06\/2007\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.91lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.26h x 6.32w x 0.98d\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 09\/17\/2007 pg. 51\u003cbr\u003e\u003ci\u003eKirkus Best Books\u003c\/i\u003e 09\/15\/2007 pg. 6\u003cbr\u003e\u003ci\u003eVanity Fair\u003c\/i\u003e 11\/01\/2007 pg. 136\u003cbr\u003e\u003ci\u003eBooklist\u003c\/i\u003e 10\/01\/2007 pg. 12\u003cbr\u003e\u003ci\u003eNew York Times Book Review\u003c\/i\u003e 06\/01\/2008 pg. 15","brand":"Michael Ruhlman","offers":[{"title":"Hardcover","offer_id":44080271065343,"sku":"9780743299787","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_e7102c3f-d810-4aad-833e-f6074eb3b57e.jpg?v=1685485879","url":"https:\/\/www.whiterainbookhouse.com\/products\/the-elements-of-cooking-michael-ruhlman-9780743299787","provider":"WR Book House","version":"1.0","type":"link"}