An egg in a recipe is like a note in a symphony. Photo by Donna Turner Ruhlman
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 ...
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