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

ISBN-10: 080508939X
ISBN-13: 9780805089394
Edition: 2nd 2009 (Revised)
Authors: Michael Ruhlman
List price: $18.99 Buy it from $4.89
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Description: "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  More...

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Book details

List price: $18.99
Edition: 2nd
Copyright year: 2009
Publisher: Henry Holt & Company
Publication date: 3/31/2009
Binding: Paperback
Pages: 336
Size: 5.00" wide x 8.00" long x 1.00" tall
Weight: 0.880
Language: English

"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. ButThe Making of a Chefis 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 Ruhlmannow an expert on the fundamentals of cookingrecounts 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 Chefremains the most vivid and compelling memoir of a professional culinary education on record.

Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin.

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