As always, his writing about cooking is clear and detailed. This book gives precise information about cooking from A to Z.Published 1 month ago by Lady Bird
Excellent book and a great way to learn the fundamentals of how and why food behaves the way it does and how to use this knowledge to become a better cook.Published 7 months ago by Michael T. Lawson
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... Read morePublished 11 months ago by A. Boudreaux
I like the contents of the book, found it interesting, as I have all the other books by Mr Ruhlman that I've read. Read morePublished 14 months ago by D. Earls
I love Ruhlman. Ratio and Ruhlman's Twenty are two of my favorite cooking instruction books.
Elements, on the other hand, is a dictionary of cooking terms
with a sentence... Read more
There is a lot of good information contained here, but having it arranged alphabetically is the not the most logical way to organize things. Read morePublished 21 months ago by paulsharp