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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. - Publisher.
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Previews available in: English
Showing 5 featured editions. View all 5 editions?
Edition | Availability |
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1
The making of a chef: mastering heat at the Culinary Institute of America
2009, Henry Holt and Company
Paperback
in English
- Rev. ed.
080508939X 9780805089394
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2
The Making of a Chef: Library Edition
July 2001, Blackstone Audiobooks
Audio CD
- Unabridged edition
0786197129 9780786197125
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zzzz
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3
The Making of a Chef: Mastering Heat at the Culinary Institute
October 15, 1999, Holt Paperbacks
Paperback
in English
0805061738 9780805061734
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aaaa
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4
The Making of a Chef: Mastering Heat at the Culinary Institute of America
October 1998, Blackstone Audiobooks
Audio Cassette
in English
- Unabridged edition
0786114142 9780786114146
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zzzz
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WorldCat
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5
The making of a chef: mastering heat at the Culinary Institute of America
1997, H. Holt
in English
- 1st ed.
0805046747 9780805046748
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zzzz
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"The bundle waiting for me on the couch had been secured with butcher's string and looked as ordinary as laundry."
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