The Making of A Chef

The Making of A Chef

Mastering Heat at the Culinary Institute of America

Book - 1997
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Baker & Taylor
Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant

McMillan Palgrave
The eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.

In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he 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.


Holtzbrinck
The eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.

In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he 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.


Baker
& Taylor

The author, who enrolled in the famous CIA cooking school, shares his boot-camp experiences during his first nine weeks of class, as well as his stint in the final kitchen, and ultimately reveals the essence of being a chef and the elusive elements of great cooking. 10,000 first printing.

Publisher: New York : Henry Holt, 1997
Edition: 1st ed
ISBN: 9780805046748
0805046747
Characteristics: 305 p. ; 25 cm
Additional Contributors: Culinary Institute of America

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From Library Staff

List - Books by Foodies
RCPL_Librarians May 30, 2013

Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant


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