The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Product ID: 66192821
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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. Title: The Elements of CookingAuthor: Ruhlman, Michael/ Bourdain, Anthony (INT)Publisher: Simon & SchusterPublication Date: 2007/11/06Number of Pages: 245Binding Type: HARDCOVERLibrary of Congress: 2007014584
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