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The Making of a Chef: Mastering Heat at the Culinary Institute of America (in English)
Michael Ruhlman
(Author)
·
Holt McDougal
· Paperback
The Making of a Chef: Mastering Heat at the Culinary Institute of America (in English) - Ruhlman, Michael
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Synopsis "The Making of a Chef: Mastering Heat at the Culinary Institute of America (in 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. 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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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
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