The Making of a Chef: Mastering Heat at the Culinary Institute of America

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Henry Holt and Company, Mar 31, 2009 - Biography & Autobiography - 336 pages
180 Reviews

"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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Review: The Making of a Chef: Mastering Heat at the Culinary Institute of America

User Review  - Goodreads

excellent, well written, very interesting Read full review

Review: The Making of a Chef: Mastering Heat at the Culinary Institute of America

User Review  - Goodreads

I really enjoyed this book. I have been to CIA, so I was intrigued. Now I am excited to go back to CIA. I will have a whole new perspective and appreciation for all of their hard work and dedication. Great read for anyone who loves to cook, bake or eat! Read full review

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About the author (2009)

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.

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