Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
The Making of a Chef: Mastering Heat at the Culinary Institute of America

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

Ruhlman, Michael

Paperback

Culinary BiographiesBiographies GeneralFood Writing

Currently unavailable to order

ISBN10: 080508939X
ISBN13: 9780805089394
Publisher: Holt Paperbacks
Published: Mar 31 2009
Pages: 336
Weight: 0.66
Height: 0.85 Width: 5.38 Depth: 8.14
Language: 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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