The Making of a Chef

Mastering Heat at the Culinary Institute of America
Product Number: EB00094577
Released: Oct 28, 2013
Business Term: 52 Circ / 730 Day
ISBN: #9780805095746
Publisher: Henry Holt and Co.
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Description

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."-The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman-now an expert on the fundamentals of cooking-recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

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Author(s): Michael Ruhlman
Original Publish Date: Mar 31, 2009

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