I just finished reading The Elements of Cooking by Michael Ruhlman (here is the Amazon Link and heck it is on the Kindle too), and without a doubt would highly recommend the book to everyone/anyone that even has a passing interest in food.

If you watch the Travel Channel, Bravo or Food Network, you probably have seen Ruhlman before on several television programs. I have always enjoyed Ruhlman’s commentary and input on the various shows which he has appeared, and so I was intrigued to read the heavily praised Elements of Cooking. Although I had purchased the book almost a year ago (it actually came out in 2007), I just finally got around to reading it.

First, note that this is not a book that you probably will read cover-to-cover in the conventional sense since really it is more of an alphabetic dictionary of food concepts (thus the very accurate title of the book). I found myself picking it up periodically to either read the very intriguing notes section or to search for culinary elements themselves. In this way, the book becomes a very handy resource in the kitchen.

Second, you have to love a book (and writer) that so heavily believes in the value of salt in cooking. I found Ruhlman’s comments on use of salt and general seasoning techniques to be spot on. Ruhlman writes, “It is true not just for cooks in professional kitchens, but for all cooks in all kitchens, everywhere: learning to salt food properly is the most important skill you can possess.” Ah-men brother. The notes section of the book includes descriptions of many techniques that are salt specific including how to brine and suggestions on preserving with salt.

Finally, I found Ruhlman’s writing style to be captivating as the reader clearly can sense his true passion for the subject matter of the book. Ruhlman’s writing felt more like a conversation, as if we were hanging out in a bar chatting over pretzels and beer. And the depth of knowledge transmitted through the book’s 200+ pages is staggering- it would be hard to walk away from this experience without a heightened understanding of the culinary world even if you had never stepped foot in a kitchen.

Bottom line, get this book. It is a wonderful resource and delightful read.

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