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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

 

Synopses & Reviews

Publisher Comments:

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:

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.

About the Author

Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves. He lives in Cleveland Heights, Ohio.

Product Details

ISBN:
9780805046748
Subtitle:
Mastering Heat at the Culinary Institute of America
Author:
Ruhlman, Michael
Publisher:
Henry Holt and Co.
Location:
New York :
Subject:
General
Subject:
History
Subject:
United states
Subject:
Cooks
Subject:
Cooking schools
Subject:
Methods - General
Subject:
Cooks -- United States -- Biography.
Subject:
General Cooking
Subject:
Essays
Subject:
Personal Memoirs
Subject:
Culinary
Edition Number:
1st ed.
Edition Description:
Hardcover
Publication Date:
19971215
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
320
Dimensions:
9.52 x 6.54 x 1.14 in

Related Subjects

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

The Making of a Chef: Mastering Heat at the Culinary Institute of America
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$ In Stock
Product details 320 pages Henry Holt & Company - English 9780805046748 Reviews:
"Synopsis" by ,
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.

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