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Inhaltsangabe
The author, who enrolled in the famous CIA cooking school, shares his boot-camp experiences during his first nine weeks of class, as well as his stint in the final kitchen, and ultimately reveals the essence of being a chef and the elusive elements of great cooking. 10,000 first printing.
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Über die Autorinnen und Autoren
Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves (Holt, 0-8050-3370-X). He lives in Cleveland Heights, Ohio.
Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves. He lives in Cleveland Heights, Ohio.
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Making of a Chef
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
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Hardback. Zustand: Good. 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. Artikel-Nr. 00110081291
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Making of a Chef
Anbieter: World of Books (was SecondSale), Montgomery, IL, USA
Verkäuferbewertung 5 von 5 Sternen
Hardback. Zustand: Fair. 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. Artikel-Nr. CIN0805046747A
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0805046747I3N00
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Hardcover. Zustand: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0805046747I5N00
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Hardcover. Zustand: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0805046747I3N10
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
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Hardcover. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0805046747I3N00
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Anbieter: ThriftBooks-Dallas, Dallas, TX, USA
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Hardcover. Zustand: Good. No Jacket. Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0805046747I3N10
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
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Hardcover. Zustand: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0805046747I3N01
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Hardcover. Zustand: Good. No Jacket. Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Artikel-Nr. G0805046747I3N01
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Zustand: Very Good. Very Good condition. Very Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Artikel-Nr. E20L-01334
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