Michael Ruhlman is the author of twelve books, including the bestselling The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet as well as his highly popular blog at Ruhlman.com.
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
The 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