The Elements of Cooking

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