Elements_book_shot
Some people are already buying this book, Serious Eats is GIVING it away, this book that’s intensely important to me—and I have scarcely written about it.  It is time.  I’m just beginning to promote it, and will be traveling for the next five weeks, schedule below.  I intend to promote it heavily—I’m going to make Hillary and Barack look like slackers.  I am seriously stumping for this and preaching the gospel of salvation through cooking.  Seriously.  Learning to cook can save your life, or at least change it in many excellent ways.

An early, favorable review by Mark Knoblauch in Booklist describes the book: “This indispensable compendium of cooking information for both professional and amateur cooks constitutes a precise, unpretentious, unencumbered culinary handbook.”

I call it an opinionated glossary of cook’s terms, everything you need to know in the kitchen about how to cook, everything that chefs know from having worked in kitchens for decades that I think everyone should know, and eight brief essays on some of the big fundamentals of cooking.

How the book came about.  My wife Donna and I were driving back from the Greenbrier food writing symposium two and a half years ago and were talking about what I should write next (I’d just published House: A Memoir).  She said, “You should write the ten most important things you know about cooking.”  A few days later, with that in the back of my thoughts, I was thumbing through Strunk & White’s The Elements of Style, and a bell went off in my head: I can do this for the kitchen!  And that’s the model I used.

But the goal was considerably more modest.  I set out simply to write down definitions and opinions of everything that chefs know as a matter of course but that home cooks ought to know.  Everything, in fact, that I’d needed to know when I entered culinary school.  Terms like nappé, mise en place, what “salted water” means, why does everybody mean something different when they say “blanch.”  But it also made me think a lot about the finer points of cooking, and these wound up as essays: stock, sauce, salt, egg, heat, tools, books, and the elusive “finesse.”  I love this book, and so far everyone except Publisher’s Weekly does too.  (The PW review, which you can read on the amazon page and B&N page for the book, was awkwardly critical—perhaps a reflection of the anti-French sentiment that’s au courant?)

Who I hope buys this book.  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.

My friend, Eric Ripert, chef and co-owner of Le Bernardin told me he sat down with this book and read it for three hours.  This is what he had to say: "The combination of size makes The Elements of Cooking simply the best reference book and educational tool available for anyone interested in the basics of the culinary arts."  (Know what he said privately when he called?  "Wish I’d thought of this.") Thank you, Eric!

And one of the country’s very best cooks, Paul Kahan, chef of Blackbird and Avec in Chicago, offered this very cool observation: "More than a culinary dictionary, The Elements of Cooking is the essential codebook for young cooks and culinary students who want to learn the secret language of the kitchen."

Secret language of the kitchen—I love that.

Here are a couple other links:

A recent podcast phone interview, about 10 minutes, with Tampa Tribune writer Jeff Houck, discussing blogs, Next Iron Chef, the nature of reality cooking, what happens in cooking school, The Elements of Cooking, what tools do you really need in the kitchen, Bourdain and other food stuff.  Jeff did a nice interview, he should be on NPR. Here’s his story in the Trib.

A review of the book is in this Kirkus cooking special section (link is to the html version—click link at top for the pdf), but the whole thing is on food books coming out this season and is excellent.

The tour.  Please come out and see me and I’ll post updates on a new web design that should be in place this week.  In cities where I’m doing demos I don’t have general public signings scheduled (St. Louis, Atlanta, Nashville, as well as Seattle), but I can try to some drop-by signings if anyone wants (please suggest a good independent bookstore in the area):

11/8 St. Louis, 2 hour talk and demo*
11/9 Atlanta, 2 hour talk and demo*
11/10  Portland, OR, Wordstock, panel on food writing, ironically with the two women mentioned randomly in the last item on this post
11/11  San Francisco, Book Passage
11/12-13 Seattle, dinner at Serafina, talk at Arts Institute of Seattle
11/15 Nashville, 2 hour talk and demo*
11/16 Cleveland, 2 hour talk and demo*
11/17  Cleveland Heights, signing at Borders
11/18 Shaker Heights, Shaker Heights Library (big local author book fare, excellent)
11/20 Cincinnati, Joseph Beth
11/28 Hyde Park, NY, Culinary Institute of America
11/29 New York City, Degustibus Demo at Macy’s
12/3  New York City, Barnes and Noble, joint event with Bourdain and his new book, God help me.
12/4-6  Vancouver, event schedule to come.

*These are demos at Viking stores, click here then click the location you’re interested in and scroll down to the calendar and the date you want.

I hope to get my new site up soon, as well as this: a second blog for Elements of Cooking, specifically to discuss fundamental issues of cooking.

UPDATE, ANSWERS TO COMMENTS, 11/5, 9 PM: First, thanks for all your incredibly good wishes and pleas to visit more than the cities mentioned. Hoping they’ll extend tour.  Badger, I DO define dice and mince and the distinction.  Tom F, Viking demos will be talk and cooking, refined home cooking, fun stuff but techniques that teach about the way food behaves. I definitely need to how to cure your own bacon demo–yes, that’s where it will start.  How does book compare to larousse?  good question–this book is different from larousse and food lovers companion in that it is about COOKING terms, not about food, not about food history.  Everything a COOK needs to know.  Whether you’re eleven or eighty-three.  question about still needing iodide–we don’t–check your mcgee!  criminal, i’m trying to arrange a stop by signing at elliot bay on monday early eve.  and jordon, grant finishes radiation this week I believe and tumor virtually gone, docs enormously hopeful. if surgery is necessary, i’m told it will be minor.

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131 Wonderful responses to “The Elements of Cooking”

  • De'Enna N Andrews

    You’re going to The Culinary 5 days before I start. Guess i’ll be seeing you at Macy’s.

  • The P/A

    Why not make a stop in Pittsburgh on your way home?

    Joseph-Best has a shop in the South Side Works (near the Hot Metal Bridge).

    Caliban Bookshop, in Oakland, is a very small but well-populated venue (near CMU, Pitt and the Carnegie museums)that could work, too.

  • Adele

    Michael,

    If you want to put Chicago on your list (and I hope you do), how about 57th Street Books, in Hyde Park, near the University of Chicago. It’s a high class independent. I’m about to order Elements, but I’d certainly make the trek to Hyde Park for a signature.

  • fiat lux

    Skawt & I have already ordered our copy & will be picking it up at Book Passages on the 11th. We’re looking forward to it.

  • bob

    It’s great that you’re swinging thru Portland. Went to Powells last nite in hopes of picking up the book. nonluck, but finally got Pork & Sons. See ya next week!

  • Badger

    Well, I’m sold, and I haven’t even clicked on any of the links yet. I love that you modeled it after The Elements of Style (I still have and use my old copy from journalism school, not that you can tell by my writing).

    I’m a home cook with an 11 year old sous chef (my son) who asks me all the time what the difference is between, say, simmering and boiling, or mincing and dicing, or whatever. This will be a great reference for both of us as our skills improve!

  • Ian B

    Michael, I’m really pleased you be spending a couple of days in Vancouver. The culinary scenes here, in the Okanagan Valley and on Vancouver Island, are very exciting. The public have really got behind the local growers and chefs and they have responded with some of the most interesting cuisine anywhere. It’s foodie heaven.

    I’m sure your itinerary is set but, should you have time, check out the charcuiterie at Oyama Sausage, the artisanal bread at Terra Breads and the excellent bagels at Seigel’s. These are all in the Granville Island Public Market.

    The restaurant scene is particularily vibrant. West, C and Chambar are favourites of mine. UrbanDiner.ca and vanmag.com are good sites for surveying the scene.

    I hope you enjoy your time here. I preordered my copy of ‘Essentials’ and will pick it up at one of your events.

    Ian B.
    New Westminster

  • JoP in Omaha

    Wow, I love your passion for this book. The forthcoming blog will be awesome.

    Should you find a way to add Omaha to your tour schedule, I’m quite sure I can set you up in an indie bookstore that I frequent and which loves to host author appearances.

    Michael, above you said: “Learning to cook can save your life, or at least change it in many excellent ways.” You’re absolutely correct. I read your 3 books on chefdom nearly a year ago, in Dec., Jan. They all intrigued me, but it was the section about French Laundry that really changed things for me. While reading about Thomas Keller, I had an epiphany. With good ingredients and knowledge of some techniques, it’s possible for a home cook to turn out meals that are relatively simple to prepare and packed with flavor. In February, I started on my culinary journey, first tackling cooking green beans, about which I emailed you questions (to which you responded patiently and kindly).

    My life has changed significantly since then. Gone are the frozen entrees I’ve eaten for 20 years because I didn’t know an alternative. Gone are my community cookbooks, that I cooked from now and then, but the results always disappointed me. They’ve been replaced with books on technique and chef / restaurant cookbooks. Every weekend, I make a soup (the star by far being the blueberry soup from French Laundry cookbook) and some sort of entree that addresses some technique I want to learn. After several tries, for example, I’m beginning to understand braising, and I turned out a successful pot roast yesterday. And during the week, I’m likely to be in the kitchen preparing a simple entree, like fish or pasta with a simple topping. I spend each day at work counting the hours until I can get home and into my kitchen. I spend weekday evenings going through books planning my weekend cooking projecs. I read labels and choose products that are most “pure.” I’ve experienced joy upon turning out a successful dish, and the failures don’t discourage me, because there are lessons in them about what to do differently next time. I watch shows like Iron Chef in a new way and have learned from them. For example, I now know the big, sort of round thing in the produce section is celery root.

    So, as I wrote to you in February, yes, you have changed my life. I will never return to Banquet frozen meals or that community favorite easy-cheesy-hashbrowns. Never. Instead, you’ll find me in the kitchen surrounded by fresh ingredients and pots and pans, giving it a go. And if I could, I’d be enrolling in cooking school so I could get to where I want to be faster than doing it on my own.

    Many heartfelt thanks go out to you. I know “Elements” will be a success.

  • Kansas City rube

    I tried to go out and buy this book but my sister wouldn’t let me because both she and my girlfriend had already bought it for me as a birthday present, which isn’t for two weeks. I guess I’ll just have to suck it up and wait.

    Thank you so much for writing this, Ruhlman. This is the book I’ve been waiting for.

  • fiat lux

    @JoP: Bravo! The next step is to start a food blog, and then your conversion to the “dark side” will be complete :-p

  • lkw

    Don’t forget Denver – how about the Tattered Cover Bookstore –
    or Boulder – the Boulder Bookstore?

    Come on out west, Ruhlman!

  • Jason B.

    Powells is a great bookstore in Portland. I think they are used to having authors come in. Can’t wait for the book!

  • JoP in Omaha

    fiat lux wrote:

    “JoP: Bravo! The next step is to start a food blog, and then your conversion to the “dark side” will be complete”

    LOL. I’ve actually thought about it, but the ‘net doesn’t need another food blog, does it? I’ve also thought about writing a book one day for people who are too intimidated by cooking to even give it a try–like I was for so many years. And for people who rely on community cookbooks because it’s the only thing they know. I haven’t found the type of cookbook that I want, so after I figure out this cooking thing, I should write the book I wished I had, right? In the meantime, I’ve settled for a personal cooking diary. I have a log of everything I’ve cooked since February with notes of what worked, what went wrong.

    Some say I’m obsessed; I say I’ve finally found my passion.

  • stephanie

    Any chance you might add a stop in Boston? The Borders on Washington Ave in Downtown Crossing would be my choice for a venue :)

  • Elmer

    Just bought tickets to the Atlanta talk and demo. If you want a guide for the better dive bars in town afterwards, I’ll be happy to be tour guide.

  • TomF

    Hey:

    I’m going to be in Atlanta and thinking seriously about springing for the class. Tell me about it, please, to help me make a decision?

    I am also going to get this book for my son, who is cooking middle at the City Grocery here in Oxford, MS.

  • TomF

    Hey:

    I’m going to be in Atlanta and thinking seriously about springing for the class. Tell me about it, please, to help me make a decision?

    I am also going to get this book for my son, who is cooking middle at the City Grocery here in Oxford, MS.

  • Shannon

    I made chicken noodle soup from scratch tonight for dinner. I wish I read your Amazon excerpt on salt before I made it 😉 I basically did what you said not to do. But, I’m sure it will taste fine tomorrow.

  • dagwood

    I for one can’t wait to get my hands on the book. We’d love to see you at JWU in Providence!!!

  • bob

    Spent the afternoon trying to get coverage for the 10th in Portland. I can’t believe I’m gonna miss this. Give a shout out if you’re looking for dinner plans. My wife and I would love to take you out Saturday night in Pdx.

  • WandaSue

    My copy arrived yesterday and it is sitting next to me. I’ve been passionate about real food since childhood and finally gave up on my ‘dream’ to go to culinary school and just went ahead and did it, even though it will be my third career change. Now, my challenge will be to find terms I don’t know so I can increase my knowledge base. Reference books are invaluable.

  • anna

    Toronto is a great city, lots of food and The Cookbook Store would love to have you! Hope you can make it!

  • Lisa

    Congratulations, JoP, on finding your passion! I’m rediscovering my love for cooking lately–busy lives mean we all fall into ruts sometimes. I was lucky to learn the basics at the elbow of my Mom, as her sous chef and–for big parties–all around kitchen wench. She was a busy professional woman, but found cooking a wonderful homemade meal relaxed her at the end of a long day. As kids, we actually thought it was a rare treat to have fast food or frozen fish sticks (when my parents went out)–it happened maybe twice a year!

    At 69, Mom still cooks every meal from scratch, every day, and she and her husband grow much of their own food–organically, of course. My sister has become quite a cook, as well, and her sons have fun pitching in–the 14-year-old is a good baker! It’s a lifelong passion and skill, JoP.

    The blogosphere, good books and, yes, even fun Food TV (thanks for being a part of all of the above, Michael) can all play a role in inspiring and firing your creativity. Play and enjoy!

  • Frances

    I just got word from Amazon that my copy has shipped. I paired it with The Soul of a Chef, and I’m looking forward to reading both.

  • McAuliflower

    Here are the Pdx Wordstock event details for Ruhlman’s discussion panel:

    Saturday, Nov 10th, Oregon Convention Center at 12:30 at the Borders Book Stage (Exhibit Hall A1), $5 general admission.

    Surprised to not see a Powells event.

    Ruhlman- lots & lots to see and eat in Portland. You know you can get lots of help regarding recommendations. :)

    cheers

  • Shawna

    If you can do an STL signing, I’d be there in a heartbeat for extra special Christmas presents. Although there is a Borders practically next door to Viking here (and I don’t have the scratch for the session), I’d recommend Left Bank Books (http://www.left-bank.com/) or Subterranean Books (http://www.subbooks.com/blog/) as the two best bookshops in the metro, and an approximately 15 minute drive to either one.

  • JOHN

    No LA?? Bummer. Vroman’s dpes a lot of book signings etc. and I can offer yo a great place to stay.

    John

  • =R=

    Dayum! Here’s another vote (do I get a vote?) for a stop in Chicago. I guess we of the Windy City are so culinarily savvy, no demos are necessary! Or is it that we’re a lost cause? 😉

    Congrats, Michael on a terrific book that is certain to become a standard in kitchens for years to come.

    =R=

  • LosGatosGirls

    Shoot your agent…flying to Portland, down to San Francisco (for only one day totally ignoring the south bay) and then flying back UP to Seattle? Shoot them.
    Next time, come to San Jose, up to San Francisco, then Portland, then Seattle.

    There’s so many foodies down here that just cannot get up to San Francisco due to our lives.

    I hope next time you’ll remember us.

  • lux

    @JoP – well, you can always contribute to my little food blog. :) Ping me off-site with an e-mail and I’ll set up an account for you.

  • HR

    Ruhlman, you know that Chicago loves you! Remember the crowds that came out for you last year at Steppenwolf? True, Grant was up there on stage too … but forget that for a moment.

  • Sarah

    I’m putting in a plug for Minneapolis. Looks like Chicagoans are lobbying hard for a stop over too. Clearly a Midwestern tour is in order!

  • realitybites

    Great interview with Jeff from the Tribune.

    I agree that people have way too many unnecessary gadgets, pans, and knives. I find myself using my same Calphalon chef’s skillet over and over again. That pan and my chef’s knife are the two items that I find essential to making my cooking a pleasure and a success.

  • Skawt

    Ruhlman:

    Looks like your mail server is bouncing messages. Something about your evaluation period being expired. So here is the e-mail I tried to send:

    Michael:

    My wife (lux) and I are looking forward to seeing you at the Book Passage event in SF on Nov. 11. If it’s not too much trouble, would it be an imposition to have you sign my personal notebook/recipe book as well as our copy of Elements of Cooking? I know Tony doesn’t like to do it – although I will try to persuade him – because of the likelihood of it ending up on ebay within hours. I can assure you that won’t happen – you’ll see when you see the notebook. I don’t want pages torn out of my Moleskine, especially since it’s my personal kitchen repertoire.

    Also, if you are at all interested, you and anyone traveling with you are welcome to join us for dinner at our home later that evening. I know you are super busy and have a lot of scheduled events over the next couple of months, but I thought I would make the offer anyway. I’m sure you get the offer plenty of times, but this time you’ll actually be in our neighborhood. And I promise not to tease you about your hair. We can make fun of Tony instead.

  • JoP in Omaha

    Hey, lux, thanks for your offer to share your blogspot. For now, I don’t want to blog, but down the road, who knows? Thanks!

  • Linda

    How does this book compare to Larouse Gastonomique? I already own this tome which I often use to look up culinary terms. Just wondered if there are new things in your book, Michael. And good luck!

  • ntsc

    I went out and bought it about Wednesday last. I didn’t think it was out until today. Already most of the way through the C section. I’m consciously trying to limit myself to one letter a day. Great book. OK, I read McGee for leisure.

    I’ve found two items I question, but need the book for one of the questions.

    However you state in the essays not to use iodized salt because there is no longer an iodine deficiency in the US. I will admit that most of your readers have a varied enough diet this isn’t a problem, but the last time I checked (admittedly over 40 years ago) the reason there was no iodine deficiency was because of iodized salt. Can you justify your statement not to use it?

    For what it is worth, we don’t, but as I said we have a quite varied diet. See web-site.

  • Sara

    Oi! Ruhlman!!! No DC? What is up with people not wanting to come to our city? I mean, yeah, I know the government totally sucks, but *normal* people live here, too!

  • ssc

    In Atlanta, there’s a Borders bookstore only a few doors down from the Viking store. They are in the same shopping complex. Here’s their info:

    Borders
    1745 Peachtree Street NE
    Suite A
    Atlanta, GA 30309
    Phone: 404.810.9004
    Fax: 404.810.9030

    Also, will you be selling the new books during the Viking demos or should we bring our own copies?

    Thanks.

  • artnlit

    I agree with The P/A. You should come to Pittsburgh. I mean, three dates in the Cleveland area but none here? Caliban is a great bookstore.

    Regardless, I wish you well with your travels and presentations. I hope you will continue to keep us updated on your daily adventures. (Yes, some of us like to read YOUR reviews.) Likewise, I hope the updated web site will stay true to what you have created here. It’s a fine community and I enjoy posting and reading the comments. (Although Typepad seems to have problems today – took me multiple tries with lots of error messages to get this posted.)

    Finally, for God’s sake, have someone videotape the session with Bourdain in NYC (especially if he takes you out drinking.) THAT is going to be something! I SO wish I could be there.

    Cheers, Bonnie (artnlit)

  • Peter Filardo

    We would have liked to have seen you again in Raleigh/Durham/Chapel Hill. Maybe the next book tour, eh?

  • WalktheLine

    You got something against Denevr…lol…If you really wanted to keep up with the Joneses (Hil & Barack)youd come to DNC 2008. Just a thought. I love you. Cant wait to read it. I ordered it from Amazon. Should be here today/tomorrow…Peace!

  • Diana

    Here in Pasadena we have two cooking schools; there is a plethora of students in their whites walking down Colorado on any given day. Vroman’s Bookstore is a local, independent favorite and when Anthony Bourdain signed “The Nasty Bits” he did it for a beyond-packed room.
    We’d love it if you would bring the “Elements Of Cooking” to Pasadena!

  • Claudia

    Michael, I know you’re thinking independent books stores, but how about Williams & Sonoma? Bourdain had his book-signing for the Les Halles Cookbook there.

    Also, how about the 92nd Street Y in NYC? You could easily fill Kaufman Hall on your own (you were up in the smaller auditorium with Bourdain, Ripert and Hamilton for the How I Learned to Cook gig.)

    BTW: Keller and Marco Pierre White were at the Y last night (MPW was a riot – nearly got into a smackdown with Will Grimes of the NY Times), and even though MPW’s book has been out a while, he was still moving some units and doing a lot of signing.

    Are you signing books at Degustibus?

    Bonnie, I’ll try to tape the 12/3 gig, but I will probably be laughing too hard!

  • logicalmind

    Too bad you’re not coming to Chicago ruhlman. I’d like nothing more than to show up at your signing and ask you to sign it to “logicalmind” and watch your reaction. Heck, I’d even take you to dinner for all headaches I’ve given you. Looking forward to the book!

  • Kal

    Great podcast! I’ll be heading down to my local (independent) bookstore tomorrow to pick up the book — very excited about it. I’ve wanted a book like that ever since getting inspired to do things in the kitchen I can’t name properly thanks to your “Chef” books.

    Looking forward to seeing you in Portland. Your schedule looks completely crazy — go, Ruhlman, go! I further question the sanity of not even having a day off to recover after being forced to make nice in public with Bourdain…on the other hand, maybe skipping town immediately will be a good idea.

  • Elaine & Christian

    Yes its true, south Florida is a food / restaurant wasteland…but all the better to come and help us out a bit! Please check out independently owned “Books and Books” various locations. Hope to see you in South Beach!

  • bloviatrix

    Went to the bookstore last week to pick up the Judith Jones book (based on your post) and was pleasantly surprised to see “Elements..” already on the shelf. So I came home with yours as well. I’ve browsed through and I’m looking forward to devoting reading time, with highlighter in hand, to it.

    I don’t know what the weather will be like on 12/3 in NYC, but what about signing at the Union Square greenmarket?

  • sunshinegrrrl

    I have to second the Elliot Bay Books for seattle. They are a wonderful independant bookstore. Downtown and within walking distance(well a really long walk but I walk it all the time) to or from the arts institute and literally three blocks from Salumi. You know, just in case you want some really fine lamb prosciutto or a little Finocchiona. I’m just saying, it’s right there.

  • Marlies

    Michael, and what about us here in the heartland? Oklahoma? I am getting Blake to go after you.

  • trigs

    Michael, as a native Clevelander who’s always pimping for my hometown, its great to see your success (my favorites Chef trilogy & Charcuterie) We’ll see you at Book Passage in SF.. Don’t be alarmed if you hear a 5 year old screaming forcemeat, he just so happens to be my sausage making sous chef. Glad you’re not on opposite the browns –pittspuke game.

  • CriminalDawnCook

    Anyone know if the Seattle one at the Art Institute is open to the public? I’d skip work to go see this! Also, a time would be nice…

    There’s no way I can afford to go to Serafina (and it’s sold out anyway) but I’d love to go see Mr. Ruhlman at the Art Institute.

  • Stjay805

    We’re that you liked the book so much that you decided to parody it’s style, to a point.

    Good luck w/ Mr. Bourdain in NYC…you’ll need it.

    -D. Strunk

  • Mark

    Sadly, my schedule won’t allow me to catch you this week in my hometown of St. Louis, but rest assured that I will be purchasing your latest book. I look forward to tearing through it!

  • Darcie

    If you have a spare moment between the 11/18 in Cleveland and the 11/20 in Cincy, I would suggest (OK plead, cajole, entreat, implore, beg) you to pop over to Charleston, WV. This is the kind of place that NEEDS your books and outlook on food. There’s a flight that leaves CLE @3:30, arrives here 4:45, you can catch the after work crowd, (I’ll even feed you!), then you can hop back onto the 8:35 and get home before 10:00. You could even drive from here to Cincy, only three hours, and see the remnants of the beautiful fall foliage along the way. There is a great indy bookstore here in Charleston called Taylor Books. I’ll gladly help them in promoting the event and get many folks in to see you!

    To further try to tempt you, I will deliver some good sausage (allegedly made from my grandfather’s recipe) from my German hometown in North Dakota that I am sure you have not tried before! How can you pass up ring bologna, head cheese and bratwurst?

    Please help this culinary wasteland (which is, thankfully, starting to improve).

  • Frank in Austin

    And when you plan the second leg of the book tour, sure to include the south, and more specifically, Austin, TX, make sure you talk to BookPeople-I’ll even supply the beer-good local craft beer, that is!) for the signing!
    FM

  • Jeannie

    Another vote for Chicago!!! Fox and Obel is a suggested stop. Can’t wait to read the book…..

  • Margo

    Really looking forward to seeing you at the Art Institute, Ruhlman. Will you sign all of your books, or are you only signing Elements?

  • grace

    i wish you were coming out to LA, specifically pasadena @ vroman’s bookstore. bourdain did a signing there for which it was an impressive turnout for the event being on father’s day. still bummed that bourdain passed on this fair town during his last trip.

  • Big Andy

    HA! You use Bourdain as a critic of the book! Looking out for each other, eh?!

  • ML

    Will you be anywhere in the Baltimore/Washington area…would love to hear you speak!

  • Jordan

    No stop in Minneapolis? PLEASE reconsider.
    Picked up my copy of the book today. I tend to be a cheapskate and buy books used from Amazon (due to the fact that I am a book addict and could never support my habit should I pay full price all the time)but for you? Full price baby.
    And the fact that you are building upon the Strunk and White theme? Killer.
    It is my sincere hope that this book gets in the hand of those that really need it and not just some of the choir that you may be preaching to.
    Sidenote: Please continue to inform us on Grant’s condition. I sure pray he makes it out of this well.

  • ruhlman

    UPDATE, ANSWERS TO COMMENTS, 11/5, 9 PM: First, thanks for all your incredibly good wishes and pleas to visit more than the cities mentioned. Hoping they’ll extend tour. Badger, I DO define dice and mince and the distinction. Tom F, Viking demos will be talk and cooking, refined home cooking, fun stuff but techniques that teach about the way food behaves. I definitely need to how to cure your own bacon demo–yes, that’s where it will start. How does book compare to larousse? good question–this book is different from larousse and food lovers companion in that it is about COOKING terms, not about food, not about food history. Everything a COOK needs to know. Whether you’re eleven or eighty-three. question about still needing iodide–we don’t–check your mcgee! criminal, i’m trying to arrange a stop by signing at elliot bay on monday early eve. and jordon, grant finishes radiation this week I believe and tumor virtually gone, docs enormously hopeful. if surgery is necessary, i’m told it will be minor.

  • Gina

    Off wait list at Serafina! Although if I come to Elliot Bay does that seem like I am stalking?

    Promise, I only fawn from afar. I waited 16 hours to see Bill Clinton and the only word I got out was “Hi”. My husband says it was my Homer Simpson moment.

  • Jackie

    You should come to Miami. It’s finally cooling off. Books & Books, Coral Gables.

  • thespian

    (also I used the picture of it from here, colour balanced, because all the pictures I could find online were really lacking in good. Will remove it if you ask.)

  • Flasky Jameson

    My copy came in (from Amazon) this AM. Skipped a meeting so I could skim through a bit.
    Well done! Cant’t wait to go through in depth.
    Regarding Elements of Style; I heartily recommend the newish version, illustrated by Maira Kalman, from Penguin Press. Beautiful and useful.

    Finally, double (triple?) up on that Minneapolis request!

  • Samantha

    OK, if you don’t like Boston (and I can hardly blame you on that score) how about Portland, ME? Rabelais books on Middle Street, right next to Rob Evans’ Hugo’s, would be thrilled to host a signing. We are all food/wine/farming/gardening books, new/used/out of print and rare. I will send you an email with a more formal request, but Portland is a happening food scene with tons of eager young cooks who would certainly come out to meet you…

  • Beth Goodman

    Michael – First of all, thank you for all of the wonderful writing over the years. Starting with “Boys Themselves”, I’ve kept going and never looked back. Your books are a treasure. If you have the notion to visit Houston, please know there is a wonderful independent bookstore called Brazos Books as well as a great foodie grocery store, Central Market.

  • Michelle

    Looking forward to hearing/seeing you at Wordstock. So glad to not be cooking at the restaurant that day!

  • JoP in Omaha

    I ordered “Elements” and it hasn’t arrived yet, so I spent my lunch hour today in a bookstore reading it. This will be a handy reference. As always, I like your writing style a lot. I appreciated your list of useful books. Pro Chef has been on my “get” list for a long time; after reading that the 5th edition is volume you favor, I just ordered it. I’m looking forward to reading Elements in its entirety.

  • Katie

    Next time you tour, consider coming to Phoenix. We’re only about half as dull and conservative as we’re reputed to be and it is the 4th largest metropolitan population in the country. For some reason we’re like some sort of red headed step child when it comes to everything food. I have enough of your books to be considered a fan, and I’m confident I’m not the only one in the city. AND the weather this time of year is lovely- you can actually go outside.
    I realize it’s a big country and you can’t go everywhere, but there are worse places than Arizona, and when I read your schedule I think I saw some of them on your list.