{"product_id":"the-elements-of-cooking-translating-the-chefs-craft-for-every-kitchen","title":"The Elements of Cooking: Translating the Chef's Craft for Every Kitchen","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A useful, well-thought-out, clear, and precise collection of cooking terms, \"The Elements of Cooking\" is essential for cook apprentices and necessary and enjoyable for seasoned chefs.\" -- Jacques Pepin, author of \"Chez Jacques: Traditions and Rituals of a Cook\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe combination of content and size makes \"The Elements of Cooking\" simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts.\" -- Eric Ripert, chef, Le Bernardin, and coauthor of \"A Return to Cooking\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (p. 245).\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Review of Books\u003c\/span\u003e 06\/27\/2010 pg. 20 (EAN 9781439172520, Paperback)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 09\/17\/2007 pg. 51 (EAN 9780743299787, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eKirkus Best Books\u003c\/span\u003e 09\/15\/2007 pg. 6 (EAN 9780743299787, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eVanity Fair\u003c\/span\u003e 11\/01\/2007 pg. 136 (EAN 9780743299787, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2007 pg. 12 (EAN 9780743299787, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times Book Review\u003c\/span\u003e 06\/01\/2008 pg. 15 (EAN 9780743299787, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eRuhlman, Michael\u003cbr\u003e\n\t\t\t\t\t\t\t\tMichael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller's seminal \n\u003ci\u003eThe French Laundry Cookbook \u003c\/i\u003eas well as the highly successful series about the training of chefs: \n\u003ci\u003eThe Making of a Chef\u003c\/i\u003e, \n\u003ci\u003eThe Soul of a Chef\u003c\/i\u003e, and \n\u003ci\u003eThe Reach of a Chef\u003c\/i\u003e. He is also the author of \n\u003ci\u003eThe Elements of Cooking\u003c\/i\u003e and \n\u003ci\u003eRatio\u003c\/i\u003e. Ruhlman has worked at \n\u003ci\u003eThe New York Times\u003c\/i\u003e and as a food columnist for the \n\u003ci\u003e Los Angeles Times\u003c\/i\u003e. He has attended the Culinary Institute of America and is the author of eighteen books--about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ruhlman, Michael\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Scribner Book Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2010-05-04\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Professional|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookery\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.48 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781439172520\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781439172520\u003c\/p\u003e","brand":"Scribner Book Company","offers":[{"title":"Default Title","offer_id":52139566924057,"sku":"SP-9781439172520","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/17efa1aa-007b-4970-8d7f-f9971408e377.jpg?v=1784471638","url":"https:\/\/westbindery.com\/products\/the-elements-of-cooking-translating-the-chefs-craft-for-every-kitchen","provider":"West Bindery","version":"1.0","type":"link"}