Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. --This text refers to an out of print or unavailable edition of this title.
YAAThe Culinary Institute of America is known as "the Harvard of cooking schools" and many of this country's best-known chefs are graduates. Ruhlman enrolled as a student with the intention of writing this book, which begins as a chronicle of the intense, high-pressure grind of classes and cooking. However, it turns into an engrossing personal account as, his every effort critiqued, the author determines to become a student and not just impersonate one. YAs will enjoy Ruhlman's anecdotes about his instructors and his classmatesYsome of whom are still in their teens. The appendix offers a chart showing the course work for associate degrees. This will appeal to anyone aspiring to a career as a chef as well as to those interested in food preparation, presentation, and the restaurant industry in America.APatricia Noonan, Prince William Public Library, VA
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Very good description of the trials of being in Culinary school, and what it takes to succeed. But there are times when this story seems to drag on a little bit too much. Read morePublished on June 15 2006 by Andre J. Blanchet
Being curious about becoming a chef I found this book and read it cover to cover without stopping. I found the book to be a great look inside a CA school and it answered many... Read morePublished on Dec 29 2003
This book tells all about what it takes to be a great chef. All the long hours in the kitchen, putting soul and love into food and showing how to appeal to one of the greatest... Read morePublished on Sept. 26 2003
If you are in the culinary field or studying the profession, this book will give you a lot of information necessary to making a great chef. Read morePublished on Aug. 15 2003 by Josie
This book is what it's like to attend culinary school. It's hot, tiring, on-your-feet-all-day work, and anyone that thinks cooking in a professional kitchen is fun and glamorous... Read morePublished on June 24 2003 by A. M. DeAngelis
I agree with the other reviewers who have some problems with this book. First, I don't think the book is very well written. There are some clumsy passages. Read morePublished on April 12 2003
I think that the subject of cooking school is definitely one worthy of a book. If another book comes out about it, I'd probably read it too, in hopes that it would be better than... Read morePublished on April 6 2003 by Amazon Customer
I like to cook, I like to eat. This is a GREAT book for anyone who has a passion for cooking or a passion for food. Read morePublished on April 1 2003