The Making of a Chef Mastering Heat at the Culinary I
- List Price: $17.00
- Binding: Paperback
- Publisher: Henry Holt & Co
- Publish date: 10/01/1999
Description:
In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making ora Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he 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.
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Returnable at the third party seller's discretion and may come without consumable supplements like access codes, CD's, or workbooks.
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