Added on 11/15/07
This last year, I discovered the writing of foodie Michael Rulhman, and his experiences in both the CIA and getting to work with such culinary greats as Thomas Keller and Michael Symon. There are three essential sections to this slim volume, each one...
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This last year, I discovered the writing of foodie Michael Rulhman, and his experiences in both the CIA and getting to work with such culinary greats as Thomas Keller and Michael Symon. There are three essential sections to this slim volume, each one providing understanding to any cook, no matter what their experience level is. It's not exactly a book to sit down and read through as you would a regular book, except for the opening section. Instead, this is one to have nearby when you're reading through a cookbook, and you come across a term that you don't know, for example, a chiffonade or daube, or when you want some clarification on just what is poaching or why is a confit is so desired by foodies. No, it's not that massive tome, Larousse's Gastronomique, but it's quite a bit lighter and easier to go through than that chef's bible. Ruhlman starts off slowly, after an opening essay by Anthony Bourdain. He gets right down to the very basics with a collection of eight essays on why you... See less 
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