Michael Ruhlman's The Elements of Cooking is a great starting point for any home chef to explore essentials of cooking and to ramp up their game. His main point of the differences between the skilled home chef and the pro sweating it out on the line is basically two words - veal stock. If you basically learn to have this on hand and infuse your offerings with this wonderful base you'll improve your cooking and impress the most hardened foodie at your table.
Ruhlman also has a great webpage that's worth checking out. You'll find a wonderful entry about the changing aspects of the publishing world and the financing, advances and payments to authors, and how that world is quickly changing. Although his situation is a little different then most authors - culinary co-author of The French Laundry Cookbook with Thomas Keller, Food Network personality, friend to Bourdain, his relationship with his publisher might foretell the future of the publishing world at least in respects to the place of authors within it. Its a bit heavy on the numbers side but its a fascinating look into the book world that many don't get to see. Its well worth a look.
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