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Cover: 9781416571728 | Ratio | The Simple Codes Behind the Craft of Everyday Cooking | Buch
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Ratio
The Simple Codes Behind the Craft of Everyday Cooking
Taschenbuch von Michael Ruhlman
Sprache: Englisch

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Beschreibung
From the author of "The Elements of Cooking" comes a groundbreaking book that explains the very essential truth of cooking: it is not the recipe itself but rather two unchanging components that make all food come together.
From the author of "The Elements of Cooking" comes a groundbreaking book that explains the very essential truth of cooking: it is not the recipe itself but rather two unchanging components that make all food come together.
Über den Autor
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.
Details
Erscheinungsjahr: 2010
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Kochbücher & Grundkochbücher
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9781416571728
ISBN-10: 1416571728
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Ruhlman, Michael
Hersteller: Scribner Book Company
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 215 x 141 x 19 mm
Von/Mit: Michael Ruhlman
Erscheinungsdatum: 07.09.2010
Gewicht: 0,239 kg
Artikel-ID: 101171101
Über den Autor
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.
Details
Erscheinungsjahr: 2010
Genre: Importe, Kochen & Backen
Rubrik: Essen & Trinken
Thema: Kochbücher & Grundkochbücher
Medium: Taschenbuch
Inhalt: Kartoniert / Broschiert
ISBN-13: 9781416571728
ISBN-10: 1416571728
Sprache: Englisch
Einband: Kartoniert / Broschiert
Autor: Ruhlman, Michael
Hersteller: Scribner Book Company
Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße: 215 x 141 x 19 mm
Von/Mit: Michael Ruhlman
Erscheinungsdatum: 07.09.2010
Gewicht: 0,239 kg
Artikel-ID: 101171101
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