The Elements of Cooking:

[ADF]

Anyone have an information regarding Michael Ruhlman's new book, The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. I am just a big fan of his work.

[Kim Shook]

Here's a link to the book on amazon. Co-authored by Bourdain. Looks like it won't be available until November. I, for one, cannot wait. I like everything I have ever read by either of them, and I think that they bring out the best in each other.

Kim

[JAZ]

I hope he has a good editor. I've found more than a few errors in Charcuterie.

[Fat Guy]

Co-authored by Bourdain.

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Bourdain wrote the introduction. I don't think he's a co-author.

There isn't much information available about the book on the Simon & Schuster website yet. I assume the marketing push will come in August, at which point we'll know more.

I love this sort of book, which judging from the title is in the tradition of the 1992 book "The Chef's Art: Secrets of Four-Star Cooking at Home," by Wayne Gisslen.

Books about the fundamentals of cooking are, in my opinion, far more interesting than cookbooks. It will be interesting to read Ruhlman's take on the subject.

[Kim Shook]

Co-authored by Bourdain.

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Bourdain wrote the introduction. I don't think he's a co-author.

You're right, Steven! I just looked at it again and I must have read both names too fast. Too bad, though. That would be a fun read, I think!

I still am really interested in the book - the chef series made me realize that, however much I love cooking, I am, at best, a capable home cook and it also made my respect for those who are chefs simply soar higher than ever.

Kim

[Michael Ruhlman]

actually, it's in the tradition of the Strunk & White classic, The Elements of Style. Elements of Cooking is an opinionated cooking glossary. Everything you need to know as a cook, according to me. Admittedly a presumptuous undertaking, but no one else had done it. so here it is. And I wrote eight uncommonly perceptive and elegant essays on the fundamentals of cooking. Granted as a prose stylist, I'm no eb white, and no doubt fat guy and steingarten and that miscreant russ parsons will gleefully skewer me with my own errors of fact logic and common sense. But basically this is the book I needed when i entered culinary school.

I want this book to be useful and i want people to argue with it.

...gosh posting on egullet...i'm kinda misty eyed with nostalgia.....

[Chris Amirault]

I'm confused. Is it Strunk & White (rules about execution) or a glossary (a list of words and definitions)? Or both?

[Michael Ruhlman]

I'm confused. Is it Strunk & White (rules about execution) or a glossary (a list of words and definitions)? Or both?

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essays and a glossary of cooking terms and cooks terms, everything from "all day" to blanche to what does salted water mean.

inspired by strunk & white's elements of style.

[ADF]

Thank you Mr. Ruhlman, I look forward to reading and applying the book.

[rockandroller]

Thanks, Michael, sounds interesting.

[annecros]

I'm confused. Is it Strunk & White (rules about execution) or a glossary (a list of words and definitions)? Or both?

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essays and a glossary of cooking terms and cooks terms, everything from "all day" to blanche to what does salted water mean.

inspired by strunk & white's elements of style.

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Hmm, I may need one of those, a style book for the kitchen.

Do you also assert that one must know the rules, before they can break them? I can see how cooking can break down to "usage" and "composition" as well, although you may have chosen a different tactic.

Sounds clever, and useful.

[MarketStEl]

Edited because I didn't read everything before posting...

Michael: Arguments, I'm sure you'll get -- on both style and substance. It comes with the territory when you launch a work into a knowledgeable crowd such as this one.

I still have my copy of Strunk and White from freshman year of high school, along with a more recent version.

Anne: "In order to break the rules properly, you must know them first" is a maxim I live by and advise any would-be writer at the outset. I wonder whether this maxim is as applicable to cooking.

--Sandy, donning padded suit to handle brickbats and vegetables

Edited August 4, 2007 by MarketStEl (log)

[moosnsqrl]

...gosh posting on egullet...i'm kinda misty eyed with nostalgia.....

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I, for one, have missed your input and look forward to "Elements."

[rconnelly]

"Elements of Style" is one of those books I use all the time. I recommned it to people who ask me about writing books. I've given away so many copies you would've thought E.B. White was a relative.

Can't wait! This one is destined to be a classic!

Edited August 6, 2007 by rconnelly (log)

[slo_ted]

I want one. I want one. I want one. Do I have to wait until November?

[caseyell]

I want one. I want one. I want one.  Do I have to wait until November?

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How have I missed hearing about this book? I cannot wait to get my hands on a copy.

[Claudia Greco]

I want one. I want one. I want one.  Do I have to wait until November?

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How have I missed hearing about this book? I cannot wait to get my hands on a copy.

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You can preorder it - right now. Actually, I thought Elements might have less to do with Strunk & White in terms of style and/or substance, and more to do with it being a McGee for the home cook - but I'm just going to have to wait until 11/6 to find out (or until my pre-order arrives.) I'm intrgued, either way. And Bourdain wrote the introduction and did the illustrations for it? Lord help us!

[Doodad]

I want one. I want one. I want one.  Do I have to wait until November?

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How have I missed hearing about this book? I cannot wait to get my hands on a copy.

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You can preorder it - right now. Actually, I thought Elements might have less to do with Strunk & White in terms of style and/or substance, and more to do with it being a McGee for the home cook - but I'm just going to have to wait until 11/6 to find out (or until my pre-order arrives.) I'm intrgued, either way. And Bourdain wrote the introduction and did the illustrations for it? Lord help us!

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Ok, count me in. I picked up The Making of a Chef yesterday and am about 50 pages in. Guess that will help until it comes out.

[Doodad]

If you go to Ruhlman's website, he has a variety of links regarding the new book and comments regarding it.

[jsmeeker]

I'm really looking forward to this one.

[The Naughti Literati]

Got an advance copy of this the other day, I LOVE it! Of course, the essay writing is beautiful and the glossary is super-informative as well; taking the simplest definitions and giving them thorough explanations that show the care and consideration put into them. For example -

Clean: Perhaps one of the most important adjectives for food and kitches and also one of the most important verbs as well. Clean flavors are always to be pursued, flavors that most purely represent the food being cooked; clean also denotes a harmony of flavor pairings. Stocks are said to be clean when they are relatively clear and fresh. Sauces are said to be clean when they have been properly cooked and strained and used, and not muddy, old, gluey, or off, as they can become if not cared for.

Cleaning is among the most important activities in the kitchen. A common refrain among chefs is "always be cleaning". Keep your food clean, your stovetop clean, your work surfaces clean. The unusual and fascinating dynamics of cooking are such that cluttered or dirty surfaces work their correlative clutter into the food.

Clean is also a state of mind and a description of a cook's abilities, as in the phrase "working clean" - which means a cook not only looks clean and is keeping his or her work surfaces clean and organized, but is also working efficiently, is in control, no wasted moves.

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I'm definitely getting a few copies for friends when it hits the shelves too!

[CKatCook]

I am certainly going to get my hands on this one....

[Kitchen Scraps]

Michael Ruhlmann's new book is hitting the stands and is available now at the usual online spots.

Sounds like this is more of a "How to speak food" than his usual journalistic insight of the inner workings of a chef. There is no question that Michael can write, has boundless entusiasm for food, knows a helluva lot of people in the industry and has the golden touch when it comes to taking on a variety of book projects. It will be no surprise that this book ends up in the hands of professionals as well as food enthusiasts.

Here is a summary of his blog press release...

• good reviews from friends, colleagues and the press

• lots of stops on his book tour (complete tour available unlike some other harder-to reach writers)

• some other interesting stuff .... and stuff

So happy together...

Michael Ruhlmann and Anthony Bourdain are so cute together, which is probably why Amazon is offering a great deal if you buy Elements of Cooking and No Reservations.

[Chris Hennes]

I am certainly going to get my hands on this one....

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It's times like these that I find USPS especially infuriating... "Carrier notified to pick up package" for days on end! I want my book!! I pre-ordered the thing months ago... shoulda just bought it at a local store...

[logicalmind]

I am certainly going to get my hands on this one....

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It's times like these that I find USPS especially infuriating... "Carrier notified to pick up package" for days on end! I want my book!! I pre-ordered the thing months ago... shoulda just bought it at a local store...

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I pre-ordered it through amazon and it arrived yesterday. I read through the first part of the book which is a bit of a description of some of the important fundamentals (stock making, properly seasoning, etc). The rest of the book is like a large glossary of terms.