The Making of a Chef: Mastering Heat at the Culinary Institute of America
 | Henry Holt and Co., 1997, Hardcover Customer Rating: 101 reviews Recommend This product is currently not available and cannot be purchased. It means that we have no merchant offers for this product at the moment or it was discontinued by the manufacturer. |
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In 1996 Michael Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. After nine grueling weeks of classroom instruction, he was then granted entrance to the school's numerous kitchens to learn the secrets of mastering the techniques of world-famous chefs. Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking Author publicity.
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that — like an art — and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience.
Title: The Making of a Chef: Mastering Heat at the Culinary Institute of America
Sales Rank: 430338 in Books
Author: Michael Ruhlman
Publisher: Henry Holt and Co., 1st edition, 1997-12-15, Hardcover, 320 pages, ISBN: 0805046747
Package Dimensions: 9.56 x 6.49 x 1.13 inches, 1.26 pounds
- An interesting look into culinary school past
- This is the first of a series of three books by Michael Ruhlman. I really liked this book, I felt it was well written and approaches the subject matter in a manner similar to how I would have. The book chronicles his transformation from a writer to a passionate cook. A good book for those who are culinarily minded or would like to be. More reviews
- One of the most engaging food memors you'll find
- Finally I have finished reading Michael Ruhlman's The Making of a Chef: Mastering Heat at the Culinary Institute of America. Favorite quotes are highlighted, the dust jacket has been replaced, and it is with sadness--because it is over--that I have returned it to the gastronomy section of my bookshelf. How I hadn't read the book until now escapes me; especially so in that I've owned it for a very… More reviews
- So That's How You Do It!
- Even if you're not considering enrollment at the CIA, this is one great read. Ruhlman takes a detailed look into every facet of the CIA and presents it in an entertaining and captivating manner. What really struck me was the honesty in the book. Ruhlman's transformation of character and spirit is evident and a main theme. After reading one day, I felt motivated to go out… More reviews
- Wonderful Inside Look
- I love various shows and books that show the "inside" of things, particularly relating to cooking.
Yes, I like Kitchen Nightmares and the rest of the shows related to cooking, even things like No Reservations.
But this book brings it to a new level from going inside the CIA and what happens there.
Though, like many, my dream… More reviews
- Insightful and Entertaining
- I really enjoyed this book.
What I expected was an inside-the-walls report about an interesting institution, its students, and its instructors. To be sure, the book is that. But it is more. The core of the book, I think, is the epiphany, or series of epiphanies, that Ruhlman has on and after a day he considers missing class because of a snowstorm. The book's major themes orbit that… More reviews
- The Soul of a Chef: The Journey Toward Perfection
- The Reach of a Chef: Beyond the Kitchen
- Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly (P.S.)
- Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (Vintage)
- Becoming a Chef
