Category Archives: Elements of Cooking

The Elements of Cooking,
Paperback At Last! 5-X Giveaway!

By ruhlman | Published: April 19, 2010

Finally!  The Elements of Cooking, my guide to the language of the kitchen, has been published in the form it was meant to be in—paperback, an edition affordable for students (just $10 from Amazon), light and bendable for stuffing into backpacks or knife kits.  Eric Ripert, chef-owner of the 4-star restaurant, Le Bernardin, calls it "simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts." I've always felt this was a required resource for all young cooks or new cooks, except for its hardcover price tag. Wonderful Scribner and the visionary editor Beth Wareham, have now changed that. Sam Sifton, NYTimes restaurant critic, said this about the book in the The NYTimes Book Review:

A deeply opinionated rundown of the essential knowledge all cooks ...

Click to Continue Reading

  • Share/Bookmark
Also posted in Technique | Tagged , | Comments closed

My Essential Kitchen Tools

By ruhlman | Published: April 12, 2010

My Wusthof Knives, virtually the only ones I use, all photos by Donna

I get asked a lot about cooking tools and while I could do anything I really needed with just five tools—my truly minimalist kitchen would have a chef’s knife, cutting board, large sauté pan, flat-edged wood spoon and a large Pyrex bowl—I’ve got lots of tools I like and a box of tools I never use down in the basement.  In a world where all kinds of companies pitch all kinds of products, I’d like to talk about the actual tools I use and love. First things first: Knives.  You don’t need a big block of knives.  You need a big knife and a little knife.  Invest in good quality knives.  I use Wusthof, have been for 20 ...

Click to Continue Reading

  • Share/Bookmark
Also posted in Kitchen Tools | Tagged | Comments closed

Elements: String (aka Butcher’s Twine)

By ruhlman | Published: March 11, 2009
  • Share/Bookmark
Also posted in Food Photography, Kitchen Tools | Comments closed

Elements of Cooking: Scale, Scaling

By ruhlman | Published: January 29, 2009
  • Share/Bookmark
Also posted in Food Photography | Comments closed

Curing

By ruhlman | Published: January 28, 2009
  • Share/Bookmark
Also posted in Books, Food Photography | Comments closed

  • Welcome to Ruhlman.com where I write about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting — hope you’ll join the conversation.

     
     

     

     

     

     

  • Click here to see more of Donna's beautiful photos and her posts on food photography.


    Info on Donna's Ratio Chart and Photography


  • Kitchen Tools

    Click here to see my favorite kitchen tools.

  • Recipes



  • Recent comments

  • Archives