- 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: 82 customer reviews
- Amazon Bestsellers Rank: #148,533 in Books (See Top 100 in Books)
The Making of a Chef: Mastering Heat at the Culinary Institute of America Paperback – Mar 31 2009
|New from||Used from|
Frequently bought together
Customers who viewed this item also viewed
No Kindle device required. Download one of the Free Kindle apps to start reading Kindle books on your smartphone, tablet, and computer.
To get the free app, enter your mobile phone number.
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.
Top customer reviews
There was a problem filtering reviews right now. Please try again later.
Study Guide for Baking: Key Review Questions and Answers with Explanations ISBN: 0974328707
Study Guide for Advanced Baking: Key Review Questions and Answers with Explanations ISBN: 0974328715
The last two books helped me immensely with my culinary baking classes. In fact, I got very high grades with the aid of these two books. The author seems to know the type of questions asked on school exams.
Making of a Professional Chef is definitely a book for any aspiring chef.
The book shows the demanding schedule required of those who wish to attend the hands down best cooking school in America, and possibly the world. It should be required reading for all who want to cook for a living.
I like that Ruhlman goes into detail about the life philosophy of "Mise en Place", French for Things in Place. The term, in its strictest sense, means to have all of your ingredients chopped up and arranged logically, all of your pots, pans, and utensils ready to go. In a more general way, it means to be organized and professional. Good term, that.
Anyway, it's a good peek into the kitchen. Enjoy!
More specifically, the author takes us through the CIA, from weeks spent in Sanitation and Skills and a plethora of other courses, to one week in the best restaurant in the Culinary Institute's portfolio. Along the way, we learn about the hard-charging personalities who become Chefs (with a capital "C"), we hear alot about different kinds of food (and what it takes to prepare them really WELL), and, above all, we become inspired to get more deeply involved with whatever we are doing in the kitchen. Even if it is just our own home kitchen.
The world of great cooking is theatrical and exacting and a lot of darn hard work. There are only three ways to learn about the premier training ground for this fabulous profession: pay a ton of money and become a student there, take a tour if you are visiting in the area, or buy this book.
Or, for that matter, do all three. But start with the book.
Buy it now.
Want to see more reviews on this item?
Most recent customer reviews