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

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

ISBN13: 9780805089394
ISBN10: 080508939x
Condition: Standard
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Synopses & Reviews

Publisher Comments:

Just over a decade ago, journalist Michael Ruhlman donned a chefs jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the countrys oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; its 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 insiders passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

Review:

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." The New York Times Book Review

Review:

"Anyone who is thinking about attending a culinary school, or even getting into cooking period, should read The Making of a Chef to understand the intensity of effort, the sincerity and the focus that all cooks must have in order to succeed." Charlie Trotter, chef-owner of Charlie Trotter's

Review:

"Ruhlman's love of cooking bubbles on every page." Marcia Goldberg, Plain Dealer

Synopsis:

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

Synopsis:

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.

Synopsis:

"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 chefs jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the countrys oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; its 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 insiders passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

About the Author

Michael Ruhlman is the author of twelve books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son; is a frequent contributor to The New York Times and Gourmet; and has a highly popular blog at Ruhlman.com.

What Our Readers Are Saying

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Average customer rating based on 1 comment:

LPoythress, May 2, 2009 (view all comments by LPoythress)
This book is an excellent walk through the steps taken to be a chef. Michael shows the work ethic required in culinary school, while addressing several different cooking techniques and why chefs abide by the classic methods of cooking. This fast-paced book is a fun read for any chef while making clear to anyone why chefs are the way they are.
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Product Details

ISBN:
9780805089394
Author:
Ruhlman, Michael
Publisher:
Henry Holt & Company
Subject:
General
Subject:
General Cooking
Subject:
Cooks
Subject:
United states
Subject:
Cooks -- United States.
Subject:
Ruhlman, Michael
Subject:
Cooking
Subject:
Biography-Cooking
Subject:
Culinary
Subject:
Biography - General
Subject:
Essays
Copyright:
Edition Description:
Second Edition, Revised Edition
Publication Date:
20090331
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Pages:
336
Dimensions:
8.29 x 5.69 x 0.94 in

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Related Subjects


Biography » Cooking
Biography » General
Cooking and Food » Food Writing » General
Cooking and Food » General
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

The Making of a Chef: Mastering Heat at the Culinary Institute of America Used Trade Paper
0 stars - 0 reviews
$9.95 In Stock
Product details 336 pages Henry Holt & Company - English 9780805089394 Reviews:
"Review" by , "Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."
"Review" by , "Anyone who is thinking about attending a culinary school, or even getting into cooking period, should read The Making of a Chef to understand the intensity of effort, the sincerity and the focus that all cooks must have in order to succeed."
"Review" by , "Ruhlman's love of cooking bubbles on every page."
"Synopsis" by , Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.
"Synopsis" by , 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.

"Synopsis" by ,

"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 chefs jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the countrys oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; its 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 insiders 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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