Michael Ruhlman is partially responsible (along with my wife, Jeffrey Steingarten, Thomas Keller, Bryan Boyer, and Lance Arthur) for my interest in food. His The Making of a Chef and The Soul of a Chef are two of my favorite books on the subject. His latest is The Elements of Cooking, a Strunk and White’s for the kitchen. Ruhlman explains who this book is for:
Every home cook who cares about getting better and every soul who is in or about to attend culinary school. I want all the young cooks who never went to culinary school and have always been nagged by the not-knowing-what-they-missed (probably not as much as they imagine) to buy it. I want every chef to buy it for his or her line cooks. And maybe most of all, beginners — I can’t imagine a better starting reference for cooking terms to go along with other food books. I want every professional cook to buy it for the people who cook for them when they’re not at work. In short I want everyone who cares about cooking to buy this book.