Notes on cooking: from stock to finesse -- The elements of cooking A to Z.
"Americans are on a roll in the kitchen--we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great? Modeled on Strunk and White's 'The elements of style', 'The elements of cooking' is an opinionated volume ... that pares the essentials of good cooking ..." "Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook. With hundreds of entries from acid to zester ... and no-nonsense advice" plus "Eight ... essays outline what it takes not merely to cook but to cook well: understanding heat, using the right tools (there are only five of them), cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the elusive, most important skill to have in the kitchen, finesse."--Flaps of dust jacket.
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