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. 75, 000 first printing.aEasy to overwhelm, carpaccio shows best in restrained counterpoint, with careful contrasts of flavor, texture, and temperature.a Carrot: Carrots are a fundamental aromatic vegetable, used in countless preparations for their sweetness.
|Title||:||The Elements of Cooking|
|Author||:||Michael Ruhlman, Anthony Bourdain|
|Publisher||:||Simon and Schuster - 2007-11-06|