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The Making of a Chef

- Mastering Heat at the Culinary Institute of America

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"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."-The New York Times Book ReviewJust 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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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780805089394
  • Indbinding:
  • Paperback
  • Sideantal:
  • 336
  • Udgivet:
  • 31. Marts 2009
  • Udgave:
  • 2
  • Størrelse:
  • 262x237x23 mm.
  • Vægt:
  • 300 g.
Leveringstid: Ukendt - mangler pt.

Beskrivelse af The Making of a Chef

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."-The New York Times Book ReviewJust 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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