The Making of a Chef : Mastering Heat at the Culinary Institute of America (9780805089394)

"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.

Product details

• Format Paperback | 305 pages
• Dimensions 137 x 207 x 22mm | 299g
• Publication date 31 Mar 2009
• Publisher St Martin's Press
• Publication City/Country New York, United States
• Language English
• Edition Statement Original
• ISBN10 080508939X
• ISBN13 9780805089394
• Bestsellers rank 147,018

Download The Making of a Chef : Mastering Heat at the Culinary Institute of America (9780805089394).pdf, available at laboraeditions.com for free.

DOWNLOAD NOW