The Elements of Cooking

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Description

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 Cooking
Author: Ruhlman, Michael/ Bourdain, Anthony (INT)
Publisher: Simon & Schuster
Publication Date: 2007/11/06
Number of Pages: 245
Binding Type: HARDCOVER
Library of Congress: 2007014584