Ruhlman Michael: Ratio: Volume 1

The Simple Codes Behind the Craft of Everyday Cooking

Klappentext
Buchdetails

Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes.

Autor	Ruhlman Michael
Verlag	Simon & Schuster N.Y.
Einband	Kartonierter Einband (Kt)
Erscheinungsjahr	2010
Seitenangabe	272 S.
Meldetext	Lieferbar in ca. 20-45 Arbeitstagen
Ausgabekennzeichen	Englisch
Abbildungen	Trade Paperback; b-w photos t-o
Masse	H21.4 cm x B14.0 cm x D1.8 cm 218 g
Coverlag	Scribner (Imprint/Brand)
Reihe	Ruhlman's Ratios

Culinary expert Michael Ruhlman explains that great cooking starts with the mastery of basic proportions and fundamental techniques, not with recipes.

Geben Sie eine Produktbewertung ab.

CHF 19.90

Verfügbarkeit: Am Lager

ISBN: 978-1-4165-7172-8

Verfügbarkeit: Lieferbar in ca. 20-45 Arbeitstagen

Über den Autor Ruhlman Michael

Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller's seminal The French Laundry Cookbook as well as the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He has attended the Culinary Institute of America and is the author of eighteen books-about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.