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

by Michael Ruhlman
Save 28% Save 28%
Current price ₹1,699.00
Original price ₹2,352.00
Original price ₹2,352.00
Original price ₹2,352.00
(-28%)
₹1,699.00
Current price ₹1,699.00

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Book cover type: Paperback
  • ISBN13: 9780805089394
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Henry Holt & Company
  • Publisher Imprint: Henry Holt & Company
  • Publication Date:
  • Pages: 305
  • Original Price: USD 23.99
  • Language: English
  • Edition: N/A
  • Item Weight: 300 grams
  • BISAC Subject(s): General

From the Back Cover
In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman 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.

Ruhlman, Michael: - Michael Ruhlman is the author of more than a dozen books, including The Making of a Chef, The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.

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