The Making of a Chef: Mastering Heat at the Culinary Institute of America (Paperback)
Mastering Heat at the Culinary Institute of America
Holt Paperbacks, 9780805061734, 320pp.
Publication Date: October 1, 1999
Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.
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 of a 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.
About the Author
Praise For The Making of a Chef: Mastering Heat at the Culinary Institute of America…
"Well reported and heartfelt. Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." --Peter Kaminsky, The New York Times Book Review
"Anyone who is thinking about atting a culinary school, or even getting into cooking period, should read The Making of a Chef to understand the intensity of effort, the sincerity and the focus that all cooks must have in order to succeed." --Charlie Trotter, chef-owner of Charlie Trotter's
"Ruhlman's love of cooking bubbles on every page." --Marcia Goldberg, Plain Dealer (Cleveland)