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

"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.

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Review:

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.

From the Back Cover:

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.

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

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Ruhlman, Michael
Editorial: St. Martin's Griffin 2009-03-31 (2009)
ISBN 10: 080508939X ISBN 13: 9780805089394
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Descripción St. Martin's Griffin 2009-03-31, 2009. Paperback. Estado de conservación: New. Paperback. Publisher overstock, may contain remainder mark on edge. Nº de ref. de la librería 9780805089394B

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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 St Martin s Press, United States, 2009. Paperback. Estado de conservación: New. Original. 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 AAS9780805089394

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Ruhlman, Michael
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Descripción Henry Holt & Company 3/31/2009, 2009. Paperback or Softback. Estado de conservación: New. The Making of a Chef: Mastering Heat at the Culinary Institute of America. Book. Nº de ref. de la librería BBS-9780805089394

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Descripción St Martin s Press, United States, 2009. Paperback. Estado de conservación: New. Original. 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 AAS9780805089394

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Descripción Holt Paperbacks, 2009. Paperback. Estado de conservación: New. Brand New!. Nº de ref. de la librería 080508939X

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Descripción Holt Paperbacks, 2009. Paperback. Estado de conservación: New. Never used!. Nº de ref. de la librería 080508939X

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Descripción St Martin s Press, United States, 2009. Paperback. Estado de conservación: New. Original. 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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