The Making of a Chef by Michael Ruhlman (1999, Paperback) 
The Making of a Chef by Michael Ruhlman (1999, Paperback)

 
The Making of a Chef by Michael Ruhlman (1999, Paperback)

Author: Michael Ruhlman
Publisher: Owl Books
Publication Date: 1999-10-01
Language: English
Format: Paperback
ISBN-10: 0805061738
ISBN-13: 9780805061734
Product ID: EPID595361
Description: Michael Ruhlman relates what happens behind the scenes at the famed Culinary Institute of America in Hyde Park, NY. His transformation from student to chef makes a dramatic, informative, and passionate story.
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Synopsis
Michael Ruhlman relates what happens behind the scenes at the famed Culinary Institute of America in Hyde Park, NY. His transformation from student to chef makes a dramatic, informative, and passionate story.

Noted food writer Michael Ruhlman relates what happens behind the scenes at the famed Culinary Institute of America in Hyde Park, NY. His life-altering transformation from student home cook to chef makes for a dramatic, informative, and passionate story. Other books by Ruhlman include THE SOUL OF A CHEF and THE REACH OF A CHEF.

Details
Publication Date:1999-10-01

Size
Length:320 pages
Height:9.5 in
Width:6.3 in
Thickness:1.0 in
Weight:12.8 oz

Publisher's Note
In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.

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