By The Foodist
What gets one culinary student excited is different from what gets another excited.
What does it for me? Most of the time great food, done simply and done well. The rest of the time, Books.
I read. I read a lot. This morning I recieved a copy of Elements of Cooking; Michael Ruhlman's new book.
When I first heard about the book, I was excited to get my hands on a copy, thinking to myself it would be another great insider’s look into the professional kitchen. I was only half right on that one.
It is an insiders look. But not in the fashion that I’m used to from Ruhlman. Instead he decided to write a reference book with opinion twisting and turning throughout . The result: a wonderful look at the basics stated clearly, precisely, and with fact along with a myriad of definitions for quick reference and review.
The feel of the book is a little hard for me to explain. It’s like someone took the Pro Chef, Food Lovers Companion, and a short opinion piece; meshed them together, cleaned it up and sent it out into the world.
I normally don’t plug things this quickly, I give them time to digest in me before I give my opinion about them, but in this case it’s really straight forward. Its basics; and basics done well.