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Sinopsis
The author, who enrolled in the famous CIA cooking school, shares his boot-camp experiences during his first nine weeks of class, as well as his stint in the final kitchen, and ultimately reveals the essence of being a chef and the elusive elements of great cooking. 10,000 first printing.
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Acerca de los autores
Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves (Holt, 0-8050-3370-X). He lives in Cleveland Heights, Ohio.
Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves. He lives in Cleveland Heights, Ohio.
"Sobre este título" puede pertenecer a otra edición de este libro.
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Making of a Chef
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antiguo o usado
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Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: Good. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Nº de ref. del artículo: 00110081291
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Imagen de archivo
Making of a Chef
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antiguo o usado
Tapa dura
Librería: World of Books (was SecondSale), Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Hardback. Condición: Fair. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Nº de ref. del artículo: CIN0805046747A
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
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Librería: Zoom Books Company, Lynden, WA, Estados Unidos de America
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Condición: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Nº de ref. del artículo: ZBV.0805046747.VG
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
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Librería: Greenworld Books, Arlington, TX, Estados Unidos de America
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Condición: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Nº de ref. del artículo: GWV.0805046747.VG
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antiguo o usado
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Librería: Evergreen Goodwill, Seattle, WA, Estados Unidos de America
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hardcover. Condición: Acceptable. Nº de ref. del artículo: mon0000690698
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antiguo o usado
Tapa dura
Librería: Evergreen Goodwill, Seattle, WA, Estados Unidos de America
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hardcover. Condición: Good. Nº de ref. del artículo: mon0000678673
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antiguo o usado
Tapa dura
Librería: HPB-Diamond, Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Nº de ref. del artículo: S_484374818
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Imagen de archivo
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antiguo o usado
Tapa dura
Librería: HPB Inc., Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Nº de ref. del artículo: S_480049090
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Imagen de archivo
Making of a Chef
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antiguo o usado
Tapa dura
Librería: World of Books Inc, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Hardback. Condición: Fair. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Nº de ref. del artículo: CIN0805046747A
Comprar usado
EUR 6,14
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 1 disponibles
Imagen de archivo
Making of a Chef
Publicado por
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antiguo o usado
Tapa dura
Librería: World of Books Inc, Montgomery, IL, Estados Unidos de America
Calificación del vendedor: 4 de 5 estrellas
Hardback. Condición: Good. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Nº de ref. del artículo: CIN0805046747G
Comprar usado
EUR 6,14
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 2 disponibles