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