Category Archives: Elements of Cooking

The Elements of Cooking,
Paperback At Last! 5-X Giveaway!

By ruhlman | Published: April 19, 2010
Finally!  The Elements of Cooking, my guide to the language of the kitchen, has been published in the form it was meant to be in—paperback, an edition affordable for students (just $10 from Amazon), light and bendable for stuffing into backpacks or knife kits.  Eric Ripert, chef-owner of the 4-star restaurant, Le Bernardin, calls it [...]
Also posted in Technique | Tagged , | Comments closed

My Essential Kitchen Tools

By ruhlman | Published: April 12, 2010
My Wusthof Knives, virtually the only ones I use, all photos by Donna I get asked a lot about cooking tools and while I could do anything I really needed with just five tools—my truly minimalist kitchen would have a chef’s knife, cutting board, large sauté pan, flat-edged wood spoon and a large Pyrex bowl—I’ve got [...]
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Elements: String (aka Butcher’s Twine)

By ruhlman | Published: March 11, 2009
Also posted in Food Photography, Kitchen Tools | Comments closed

Elements of Cooking: Scale, Scaling

By ruhlman | Published: January 29, 2009
Also posted in Food Photography | Comments closed

Curing

By ruhlman | Published: January 28, 2009
Also posted in Books, Food Photography | Comments closed

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