The Elements of Cooking: Translating the Chef'S Craft for Every Kitchen download free [PDF and Ebook] by Michael Ruhlman

The Elements of Cooking: Translating the Chef'S Craft for Every Kitchen download free [PDF and Ebook] by Michael Ruhlman year 2010
  • Book name: The Elements of Cooking: Translating the Chef'S Craft for Every Kitchen
  • Author: Michael Ruhlman
  • Release date: 2010/3/14
  • Publisher: SCRIBNER BOOK COMPANY
  • Language: English
  • Genre or Collection: Food and Drink
  • ISBN: 9781439172520
  • Rating: 8.62 of 10
  • Votes: 592
  • Review by: Brayan Mcclendon
  • Review rating: 8.05 of 10
  • Review Date: 2018/10/18
  • Total pages: 245
  • Includes a PDF summary of 27 pages
  • Description or summary of the book: In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen 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.
  • Estimated reading time (average reader): 11H38M14S
  • Other categories, genre or collection: Reference Works, General Cookery, Food & Drink, Hotel & Catering Trades
  • Available formats: WORD, DOCX, PDF, CSV, PRC, DOC, EPUB, TXT. Compressed in LHA, RAR, TZ, RPM, CBR, ZIP
  • Download servers: Microsoft OneDrive, Uptobox, Torrentz2, Uploaded, Torrent, FileServe, Dropbox
  • Format: Paperback
  • Approximate value: 15.56 USD
  • Dimensions: 122x228x17mm
  • Weight: 218g
  • Printed by: Not Available
  • Published in: New York, NY, United States
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