Price: $6.29
(as of Aug 13, 2025 17:26:45 UTC – Details)
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.
ASIN : 1439172528
Publisher : Scribner
Publication date : May 4, 2010
Edition : 1st
Language : English
Print length : 256 pages
ISBN-10 : 9781439172520
ISBN-13 : 978-1439172520
Item Weight : 8 ounces
Dimensions : 5.5 x 0.7 x 8.44 inches
Best Sellers Rank: #595,037 in Books (See Top 100 in Books) #87 in Professional Cooking (Books) #388 in Cooking Encyclopedias #396 in Cooking, Food & Wine Reference (Books)
Customer Reviews: 4.6 4.6 out of 5 stars 149 ratings var dpAcrHasRegisteredArcLinkClickAction; P.when(‘A’, ‘ready’).execute(function(A) { if (dpAcrHasRegisteredArcLinkClickAction !== true) { dpAcrHasRegisteredArcLinkClickAction = true; A.declarative( ‘acrLink-click-metrics’, ‘click’, { “allowLinkDefault”: true }, function (event) { if (window.ue) { ue.count(“acrLinkClickCount”, (ue.count(“acrLinkClickCount”) || 0) + 1); } } ); } }); P.when(‘A’, ‘cf’).execute(function(A) { A.declarative(‘acrStarsLink-click-metrics’, ‘click’, { “allowLinkDefault” : true }, function(event){ if(window.ue) { ue.count(“acrStarsLinkWithPopoverClickCount”, (ue.count(“acrStarsLinkWithPopoverClickCount”) || 0) + 1); } }); });
Customers say
Customers find the book provides great information about cooking techniques, with one noting they learn four new things per page. Moreover, the writing style is clear and accessible, with a useful glossary of cooking terms, and customers consider it worth the cost. Additionally, one customer particularly appreciates the section on eggs. However, the book lacks an index.
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