The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Language: English
Published by Henry Holt and Co., 1997
- First Edition
- Hardcover
- Used
Seller: Greatmedia, San Francisco, CA, U.S.A.Greatmedia
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1997 First Edition/Printing in fine condition.
Seller Inventory # AB008004
- Title
- The Making of a Chef: Mastering Heat at the Culinary Institute of America
- Author
- Ruhlman, Michael
- Publisher
- Henry Holt and Co.
- Publication year
- 1997
- Condition
- Fine
- Dust jacket
- Near Fine
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0805046747
- ISBN 13
- 9780805046748
- Edition
- 1st Edition
The eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.
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.
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.
"Synopsis" may belong to another edition of this title.
About the Author
Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves. He lives in Cleveland Heights, Ohio.
"About the title" may belong to another edition of this title.
Greatmedia
San Francisco, CA, U.S.A.
5-star seller
AbeBooks seller since July 19, 2023
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