Purchase
Mastering Heat At The Culinary Institute Of America
Holt
April 2009
On Sale: March 31, 2009
336 pages
ISBN: 080508939X
EAN: 9780805089394
Paperback
Add to Wish List
Cookbooks
"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."βThe New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chefβs jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the countryβs oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; itβs also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlmanβnow an expert on the fundamentals of cookingβrecounts 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 insiderβs passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.
 Media BuzzToday - January 31, 2011
| 
© 2003-2026