The making of a chef : mastering the heat at the Culinary Institute of America

""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."--Jacket."
"Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking."
"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. - Publisher."
"Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking."@en
"Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant."@en

"The making of a chef : mastering the heat at the Culinary Institute of America"@en
"The making of a chef : mastering heat at the Culinary Institute of America"
"The making of a chef : mastering heat at the Culinary Institute of America"@en