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 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. |
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LibraryThing Review
User Review - cissa - LibraryThingI love Ruhlman's thoughtful writing, especially when it involved food and cooking. This was no exception! I would recommend this book to anyone who is thinking about cooking professionally. While ... Read full review
LibraryThing Review
User Review - gmmoney - LibraryThingI decided to read this after reading Ruhlman's latest, "Ratios." It's a compelling read about working through the culinary program at CIA, but it also delves into ruminations about quality that ... Read full review
Other editions - View all
The Making of a Chef: Mastering Heat at the Culinary Institute of America Michael Ruhlman Limited preview - 1999 |
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 Limited preview - 2009 |
Bibliographic information
| Title | The Making of a Chef: Mastering Heat at the Culinary Institute of America A Holt paperback |
| Author | Michael Ruhlman |
| Edition | revised |
| Publisher | Macmillan, 2009 |
| ISBN | 080508939X, 9780805089394 |
| Length | 305 pages |
| Subjects | › Biography & Autobiography / Culinary Biography & Autobiography / General Cooking / Essays & Narratives |
| Export Citation | BiBTeX EndNote RefMan |