The Elements of Cooking

The Elements of Cooking

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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.a€œEasy 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


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