The Making of a Chef: Mastering Heat at the Culinary Institute of America
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to... show more
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.
Publish date: October 15th 1999
Publisher: Holt Paperbacks
Pages no: 305
Edition language: English
, Food And Drink
, Biography Memoir
, Food Writing
I've read Mr. Ruhlman before and follow him on Twitter, so I had a fairly good idea of what to expect from this book and I was not disappointed. This is a recounting of Mr. Ruhlman's experiences at The Culinary Institute of America. He was not a student, but did take most of the courses as if he w...
I thought this book did a great job of showing how intense being a student at the CIA is. The writer started out trying just to observe but quickly got caught up in the first skills class and decided he really wanted to be a real cook.
I am not a "foodie" and I'm a lousy cook, but I love cooking shows, the Food Channel, and interesting books about food and cooking. This is not an interesting book about food and cooking.Ruhlman is a writer who went to chef school (at the Culinary Institute of America, America's premiere cooking sch...
Great book about passion in work.