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The Making of a Chef: Mastering Heat at the Culinary Institute of America Paperback – Mar 31 2009

4.2 out of 5 stars 82 customer reviews

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Product details

  • Paperback: 336 pages
  • Publisher: Holt Paperbacks; 2 edition (March 31 2009)
  • Language: English
  • ISBN-10: 080508939X
  • ISBN-13: 978-0805089394
  • Product Dimensions: 14 x 2.2 x 20.9 cm
  • Shipping Weight: 490 g
  • Average Customer Review: 4.2 out of 5 stars 82 customer reviews
  • Amazon Bestsellers Rank: #148,533 in Books (See Top 100 in Books)
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Product description

From Amazon

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.

From School Library Journal

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.

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