The Making of a Chef: Mastering Heat at the Culinary Institute of America

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9780805089394: The Making of a Chef: Mastering Heat at the Culinary Institute of America

Book by Ruhlman Michael

"Sinopsis" puede pertenecer a otra edición de este libro.

Contraportada:

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.

Reseña del editor:

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."--The New York Times Book Review

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

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Descripción 2009. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VV-9780805089394

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Descripción 2009. PAP. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780805089394

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Descripción St Martin s Press, United States, 2009. Paperback. Estado de conservación: New. Original. 208 x 142 mm. Language: English . Brand New Book. Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession. --The New York Times Book Review 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. Nº de ref. de la librería AAC9780805089394

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Descripción St Martin s Press, United States, 2009. Paperback. Estado de conservación: New. Original. 208 x 142 mm. Language: English . Brand New Book. Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession. --The New York Times Book Review 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. Nº de ref. de la librería AAC9780805089394

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Descripción St Martin s Press, United States, 2009. Paperback. Estado de conservación: New. Original. 208 x 142 mm. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession. --The New York Times Book Review 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. Nº de ref. de la librería BTE9780805089394

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