The Making of a Chef: Mastering Heat at the Culinary Institute
Language: English
Published by St Martin's Press, United States, New York, 1999
- Softcover
- Used

Seller: WorldofBooks, Goring-By-Sea, WS, United KingdomWorldofBooks
AbeBooks seller since March 16, 2007
Condition: Used - Very good
US$ 27.22
Quantity: 6 available
Add to basketItem description from seller
The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Seller Inventory # GOR002261448
- Title
- The Making of a Chef: Mastering Heat at the Culinary Institute
- Author
- M Rudman
- Publisher
- St Martin's Press, United States, New York
- Publication year
- 1999
- Condition
- Very Good
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0805061738
- ISBN 13
- 9780805061734
- Item weight
- 386 grams
- Dimensions
- 159.0 x 241.0
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.
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WorldofBooks
Goring-By-Sea, WS, United Kingdom
AbeBooks seller since March 16, 2007
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