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


Overview -

"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.  Read more...


 
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More About The Making of a Chef by Michael Ruhlman
 
 
 
Overview

"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.


 
Details
  • ISBN-13: 9780805089394
  • ISBN-10: 080508939X
  • Publisher: Henry Holt & Company
  • Publish Date: March 2009
  • Page Count: 305
  • Dimensions: 8.14 x 5.38 x 0.85 inches
  • Shipping Weight: 0.66 pounds


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Books > Biography & Autobiography > General

 
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