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The Making of a Chef: Mastering Heat at the Culinary Institute
In the winter of 1996, writer Michael Ruhlman donned a chef’s jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking.
About The Making of a Chef: Mastering Heat at the Culinary Institute
In the winter of 1996, writer Michael Ruhlman donned a chef’s jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking. His vivid and eye-opening record of that experience, The Making of a Chef, takes us into the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed, and experience the pressure and perfectionism of their job. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. He propels himself and his readers through a score of kitchens and classrooms—from Asian and American regional cuisines to lunch cookery—in search of the elusive, unnameable elements of great cooking. This book was nominated for a 1998 James Beard Foundation award in the Writing on Food category.
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More by Michael Ruhlman
The Soul of a Chef: The Journey toward Perfection
The Main Dish (Unabridged)
The Book of Cocktail Ratios (Unabridged)
Ratio (Unabridged)
In Short Measures: Three Novellas (Unabridged)
If You Can't Take the Heat (Unabridged)
From Scratch : 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
Grocery: The Buying and Selling of Food in America
The Making of a Chef: Mastering Heat at the Culinary Institute — frequently asked
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- Is The Making of a Chef: Mastering Heat at the Culinary Institute on Apple Books?
- Yes — The Making of a Chef: Mastering Heat at the Culinary Institute is available as an audiobook on Apple Books.
- Who wrote The Making of a Chef: Mastering Heat at the Culinary Institute?
- The Making of a Chef: Mastering Heat at the Culinary Institute is by Michael Ruhlman.
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