|
Product Description
"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.
Customers Who Bought This Item Also Bought
- The Reach of a Chef: Professional Cooks in the Age of Celebrity
- Becoming a Chef
- The Soul of a Chef: The Journey Toward Perfection
- Letters to a Young Chef
- Sous Chef: 24 Hours on the Line
- The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
- Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- The Apprentice: My Life in the Kitchen
- The Professional Chef
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking
*If this is not the "MAKING OF A CHEF" product you were looking for, you can check the other results by clicking this link. Details were last updated on Dec 24, 2024 21:10 +08.