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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

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"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 Chefis 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 Chefremains the most vivid and compelling memoir of a professional culinary education on record.

Info

ISBN: 9780805089394

Published Date: March 31, 2009

Publisher: St. Martin's Griffin

Language: English

Page Count: 305

Size: 8.29" l x 5.42" w x 1.04" h