The Elements of Cooking
Translating the Chef's Craft for Every Kitchen
ISBN10: 0743299787 ISBN13: 9780743299787 Contributors: Bourdain, Anthony (Introduction) Publisher: Simon & Schuster (T) Published: Nov 6 2007 Pages: 245 Weight: 0.90lbs. Height: 9.25" Width: 6.00" Depth: 0.75" Language: English
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.