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


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

ISBN13: 9780805061734
ISBN10: 0805061738
Condition: Standard
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Average customer rating based on 3 comments:

Ampete, January 4, 2012 (view all comments by Ampete)
One of my desires has been to become a chef. Life has taken me down other avenues.
Reading about becoming a top notch chef is perhaps the next best thing and Michael Ruhlman's book, "The Making of a Chef" is such a masterful description of what life is like at the Culinary Institute of America, one of the best schools of its type on earth, becoming highly skilled in this demanding profession. I did not want this book to end, so stretched the last few chapters out for months treating myself to a page or two every now and then. The knowledge gained has made me better in my own kitchen preparing meals for my wife and me. I think about food differently now and pay more attention to getting it right as I recall and put to practice what I've gathered from the book. I'm too busy to become a chef, but I'm a pretty good cook and I thank Michael Ruhlman and the CIA as my culinary skills improve.
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Paul McFarland, July 24, 2007 (view all comments by Paul McFarland)
Journalist Michael Ruhlman joins a class at The Culinary Institute of America and fully convinces me that I am not smart enough or coordinated enough to ever be a Chef. However, I got a great deal of enjoyment in reading about other people undergoing the trials of becoming one. They say that adventure is someone having a very hard time far away. This book fits that well. The stress and dedication that is needed to become a chef makes for an adventure indeed.

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worldtravel04, June 18, 2007 (view all comments by worldtravel04)
A well-written account of Ruhlman's plunge into the Culinary Institute of America. A great behind-the-scenes look at the dedication it takes to become a great chef. Interesting people and a wonderfully detailed look at the educational process at the Culinary Institute. This is a book I have reread a couple of times.
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(9 of 16 readers found this comment helpful)
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Product Details

Mastering Heat at the Culinary Institute of America
Ruhlman, Michael
Holt Paperbacks
New York
Study and teaching
United states
Methods - General
Cooks -- United States.
Ruhlman, Michael
Personal Memoirs
Edition Number:
1st Owl books ed.
Edition Description:
Owl Books
Series Volume:
Publication Date:
Grade Level:
8.79 x 6.58 x 0.875 in

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Related Subjects

Biography » General
Cooking and Food » Food Writing » 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
$8.50 In Stock
Product details 320 pages Owl Books (NY) - English 9780805061734 Reviews:
"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 , In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman 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.
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