Description |
367 pages : color illustrations ; 26 cm |
Content type |
text txt rdacontent |
Format |
volume nc rdacarrier |
Bibliography |
Includes bibliographical references and index. |
Contents |
Think -- Salt -- Water -- Onion -- Acid -- Egg -- Butter -- Dough -- Batter -- Sugar -- Sauce -- Vinaigrette -- Soup -- Sauté -- Roast -- Braise -- Poach -- Grill -- Fry -- Chill. |
Summary |
Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter. |
Subject |
Cooking.
|
Added Title |
Ruhlman's 20 |
ISBN |
9780811876438 |
|
0811876438 |
|