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.