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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

By Michael Ruhlman

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Format: Paperback, 305 pages
Published In: United States, 01 March 2009
"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.

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.


"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)

EAN: 9780805089394
ISBN: 080508939X
Publisher: Henry Holt & Company
Dimensions: 20.68 x 13.67 x 2.16 centimetres (0.50 kg)
Age Range: 15+ years
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