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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 3 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 7 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 10 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 17 months ago by paulsharp
So in depth, I also have on the shelf to read from Mr. Ruhlman, Ratio and The Making of a Chef. Can't wait to dig onto those next.Published 17 months ago by M. Medina
This is by far the best and easiest culinary dictionary out there. Quite direct the information is layed out there for you to consult when needed.Published 18 months ago by Andrew