The Making of a Chef: Mastering Heat at the Culinary Institute of America
| Author | : | |
| Rating | : | 4.11 (917 Votes) |
| Asin | : | 080508939X |
| Format Type | : | paperback |
| Number of Pages | : | 336 Pages |
| Publish Date | : | 2014-03-03 |
| Language | : | English |
DESCRIPTION:
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. And when a few things go wrong, the earth begins to wobble on its axis. Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It's a world where, when everything is going right, time halts and consciousness expands. The fun part of this book is that we all get to go along for the ride wit
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.. As Ruhlmannow an expert on the fundamentals of cookingrecounts 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. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the natu
A passion for cooking! I have read many books on cooking as I m trying to learn more about cooking. This is the second book on Culinary Schools and by far the best if one wishes to know more about what it like to attend one and graduate. Michael Ruhlman is first a writer then a culinary expert. He spent several years taking notes, making journals and doing interviews with the Chefs. His hard work and time are evident especially in his interviews. The Culin. A must read for anyone who wants to be a Chef! I love to cook. Always have, but never thought I could make enough money at it. Since retiring, I've found my passion in life, but I know I'll never be a chef - too old.That having been said, THIS book is unique amongst all those books written by Chefs. Michael Ruhlman's unique approach - A writer who sets out to write about what it's like to be a student at CIA. Along the way we meet the people; students, instructors, and administra. Stephen Mark Eure said What Michael Ruhlman captures in this book (and in his other books on culinary training and practice) is the personality of the. Having trained in the culinary arts myself, I know the technical and theoretical details of just about every classical cooking and baking technique there is. What Michael Ruhlman captures in this book (and in his other books on culinary training and practice) is the personality of the craft - the beloved details of the professionals in the industry and of the students who bind through their love of the art and science of food. Learni