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Mastering Heat At The Culinary Institute Of America
Holt
April 2009
On Sale: March 31, 2009
336 pages
ISBN: 080508939X
EAN: 9780805089394
Paperback
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Cookbooks
"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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