Linked Data Explorerhttp://worldcat.org/entity/work/id/796311280
The making of a chef mastering heat at the Culinary Institute of America
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.
Open All Close All
http://schema.org/about
- http://worldcat.org/entity/person/id/2645168095
- http://id.worldcat.org/fast/1204155
- http://experiment.worldcat.org/entity/work/data/796311280#Topic/biography_&_autobiography_culinary
- http://experiment.worldcat.org/entity/work/data/796311280#Topic/cooking_methods_professional
- http://id.worldcat.org/fast/584311
- http://viaf.org/viaf/154811048
- http://id.worldcat.org/fast/878051
- http://id.loc.gov/authorities/subjects/sh2008101729
- http://id.loc.gov/authorities/names/n83182813
http://schema.org/alternateName
- "Mastering heat at the Culinary Institute of America"@en
- "Mastering heat at the Culinary Institute of America"
http://schema.org/description
- "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."@en
- "[This book] documents the training of America's chefs with an insider's passion and attention to detail. [In the book, the author] propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great cooking. This complete immersion enables him to create the most ... energetic memoir of a genuine culinary education on record. -Back cover."
- "In the winter of 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking. In this book, he takes us into the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed, and experience the pressure and perfectionism of their job. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. He propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery, in search of the elusive, unnameable elements of great cooking."@en
- "In the winter of 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking. In this book, he takes us into the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed, and experience the pressure and perfectionism of their job. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. He propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery, in search of the elusive, unnameable elements of great cooking."