Making of a Chef by Michael Ruhlman

Making of a Chef by Michael Ruhlman

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.

Michael Ruhlman's classic book on professional cooking--winner of the IACP Cookbook Award

In his second in-depth foray into the world of professional cooking, The Soul of a Chef, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of future Iron Chef Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing--one of the fastest growing and most popular subjects today.

A hold-your-breath while you turn the page thriller that's also an anthropological study of the culture of cooking. -Anthony Bourdain, The New York Times Book Review

Michael Ruhlman is the author of many books, including The Elements of Cooking, Live to Cook (with Michael Symon), Bouchon (with Thomas Keller), Charcuterie: The Craft of Salting, Smoking, and Curing (with Brian Polcyn) and Ruhlman's Twenty.

SKU	Unavailable
ISBN 13	9780805046748
ISBN 10	0805046747
Title	Making of a Chef
Author	Michael Ruhlman
Condition	Unavailable
Binding Type	Hardback
Publisher	Henry Holt & Company
Year published	1997-12-15
Number of pages	320
Prizes	Short-listed for James Beard Foundation Book Awards (Writing on Food) 1998
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.