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.Author: Michael Ruhlman
Publisher: Holt McDougal
Published: 03/31/2009
Pages: 336
Binding Type: Paperback
Weight: 0.66lbs
Size: 8.14h x 5.38w x 0.85d
ISBN13: 9780805089394
ISBN10: 080508939X
BISAC Categories:
- Biography & Autobiography | Culinary
- Cooking | Essays & Narratives
About the Author
Michael Ruhlman is the author of more than a dozen books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.