Rebecca Reads

What I Learned from the CIA
As I mentioned when I read Michael Ruhlman’s The Elements of Cooking, I’ve also been reading one of his other books about food, The Making of a Chef. This book is Ruhlman’s behind-the-scenes look at what a “culinary education” entails, particularly what it takes to earn a certificate or degree [...]

The Chef’s Craft in Every Kitchen?
I have mixed feelings about Michael Ruhlman’s The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen.
The Elements of Cooking is one-part opinionated essays about cooking (pages 1-50) and one-part alphabetic encyclopedia of opinionated “essential” elements to cooking. There are things I liked about both parts and other [...]