The Making of a Chef: Mastering Heat at the Culinary Institute of America by Ruhlman, Michael

The Making of a Chef: Mastering Heat at the Culinary Institute of America

Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic...
$52.08 AUD
$52.08 AUD
SKU: 9780805089394
Product Type: Books
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Author: Michael Ruhlman
Format: Paperback
Language: English
Subtotal: $52.08
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The Making of a Chef: Mastering Heat at the Culinary Institute of America by Ruhlman, Michael

The Making of a Chef: Mastering Heat at the Culinary Institute of America

$52.08

The Making of a Chef: Mastering Heat at the Culinary Institute of America

$52.08
Author: Michael Ruhlman
Format: Paperback
Language: English

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.

Author: Michael Ruhlman
Publisher: Holt McDougal
Published: 03/31/2009
Pages: 336
Binding Type: Paperback
Weight: 0.66lbs
Size: 8.14h x 5.38w x 0.85d
ISBN: 9780805089394

About the Author
Michael Ruhlman is the author of more than a dozen books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.

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