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The Elements of Cooking: Translating the Chef's Craft for Every Kitchen (English Edition) par [Ruhlman, Michael]
Publicité sur l'appli Kindle

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen (English Edition) Format Kindle


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EUR 10,13

Longueur : 257 pages Word Wise: Activé Composition améliorée: Activé
Page Flip: Activé Langue : Anglais

Description du produit

Revue de presse

The combination of content and size makes The Elements of Cooking simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts." -- Eric Ripert, chef, Le Bernardin, and coauthor of A Return to Cooking

"A useful, well-thought-out, clear, and precise collection of cooking terms, The Elements of Cooking is essential for cook apprentices and necessary and enjoyable for seasoned chefs." -- Jacques Pépin, author of Chez Jacques: Traditions and Rituals of a Cook

Présentation de l'éditeur

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 by Michael Ruhlman -- the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook -- that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student.

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, here is all the information -- no more and no less -- you need to cook, as well as countless tips (including only one recipe in the entire book, for the "magic elixir of the kitchen") and no-nonsense advice on how to be a great cook. You'll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great.

Eight short, beautifully written 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.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 743 KB
  • Nombre de pages de l'édition imprimée : 257 pages
  • Editeur : Scribner; Édition : 1 (6 novembre 2007)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B000VM9ZBM
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Lecteur d’écran : Pris en charge
  • Composition améliorée: Activé
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  • Classement des meilleures ventes d'Amazon: n°456.241 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.1 étoiles sur 5 56 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Work book with "benefits" 22 octobre 2015
Par Aceto - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a book for beginner, or for an experienced cook.

I have followed Ruhlman for decades now. He is an expert journalist with superb style. He was a plodding, digging dirty hands journalist that came to the CIA, the real one. He followed what Joe Campbell would call "his bliss". Now he is an instructor himself. I just buy anything he writes.

But this is a good one for you to work through. No particular theme, no cuisine. But if you just work through it, you will be successful and have solid results with each adventure you will share with those who are important.
1 internautes sur 1 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Lots of information but no real index 8 août 2016
Par Marco Polo - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
Michael Ruhlman always packs a lot of useful cooking information into his books. This e-book is no exception. There is a major failing however. There is no index other than alphabetical listings from page to page. Even a dictionary reference listing on top of each page would have been useful. 3 stars for the info, NO stars for no index.
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 I'd Say I LOVED It, But... 13 janvier 2013
Par Ivan W. - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
It's mostly an index of terms. Seriously. 10-15% of this book has great breakdowns of necessary cooking techniques, but after say, twenty to thirty pages, becomes a cook-tionary. I like that, as it becomes a reference book that has come in handy in my private and professional life ("Cook," if you're wondering), but if you're looking for salient info, look towards either the books he used for reference and recommends, or check out Ruhlman's book of the twenty necessary techniques for cooks. In fact, I think it's called just that, sorta.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 An artful, inspiring, yet concise, reference. 22 juin 2014
Par A. Boudreaux - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
The essays that open the book are exciting, inspirational prose for anyone who loves food and cooking; the glossary of food terms that follows is a concise reference that opens the doors of understanding to the esoteric language of the professional kitchen, all the while maintaining the author's compelling and accessible style of prose.
5.0 étoiles sur 5 Helpful and interesting 8 septembre 2012
Par Cissa - Publié sur Amazon.com
Format: Broché Achat vérifié
This is a fascinating book.

It defines a lot of cooking terms- OK, I've picked up most of them in context, but it's nice to have a reference!

I also appreciated the pronunciation tips, not having taken French in high school!
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