In 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America--the Harvard of cooking schools--to learn the art of cooking. His eye-opening record of that experience takes us into the heart of this food-knowledge mecca. We meet a coterie of talented chefs and experience the pressure and perfectionism of their job. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. He journeys through a score of kitchens and classrooms--from ...
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In 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America--the Harvard of cooking schools--to learn the art of cooking. His eye-opening record of that experience takes us into the heart of this food-knowledge mecca. We meet a coterie of talented chefs and experience the pressure and perfectionism of their job. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. He journeys through a score of kitchens and classrooms--from Asian and American regional cuisines to lunch cookery--in search of the elusive elements of great cooking.
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Add this copy of The Making of a Chef: Mastering Heat at the Culinary to cart. $21.95, very good condition, Sold by The Yard Sale Store rated 5.0 out of 5 stars, ships from Narrowsburg, NY, UNITED STATES, published 2013 by Blackstone Audiobooks.
Add this copy of The Making of a Chef: Mastering Heat at the Culinary to cart. $55.88, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2013 by Blackstone Audiobooks.
