Now Australia's Biggest Toy Shop

Shop over 1.5 Million Toys in our Huge New Range

New or Used: 2 copies from $21.00
"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 chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's 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 insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

Product Details

About the Author

Michael Ruhlman is the author of more than a dozen books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.

Reviews

"Any reader who has ever wondered what it's like to be at the center of the cooking maelstrom of a fine restaurant will feel as hurried, harried, sweaty and ultimately as satisfied as a line cook at the end of a long shift with no complaints from the customers." --The New York Times "Well reported and heartfelt. Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." --Peter Kaminsky, "The New York Times Book Review" "Anyone who is thinking about atting 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 "Ruhlman's love of cooking bubbles on every page." --Marcia Goldberg, "Plain Dealer "(Cleveland)

Look for similar items by category
How Fishpond Works
Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.
Webmasters, Bloggers & Website Owners
You can earn a 5% commission by selling The Making of a Chef: Mastering Heat at the Culinary Institute of America on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!
Authors / Publishers
Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!
Item ships from and is sold by Fishpond.com, Inc.
Back to top