The Making of a Chef: Mastering Heat at the Culinary Institute of America"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review |
Contents
Part II The Formative Kitchens | 115 |
Part III Keepers of the Food | 149 |
Part IV Second Year | 185 |
Part V Bounty | 259 |
Afterword Benediction | 304 |
Appendix The CIA Curriculum | 307 |
Other editions - View all
The Making of a Chef: Mastering Heat at the Culinary Institute of America Michael Ruhlman Limited preview - 2009 |
The Making of a Chef: Mastering Heat at the Culinary Institute of America Michael Ruhlman No preview available - 2009 |