|
 |
All orders
shipped by
airmail!
Click here for our
Shipping Policies!
| |
 | | |
"Say all you have to say in the fewest possible words, or your reader will be sure to skip them; and in the plainest possible words or he will certainly misunderstand them."
- John Ruskin
(1819 - 1900)
| | | |
|
| | The Making of a Chef:
Mastering Heat at the Culinary Institute of America
| |
| | by Michael Ruhlman
|
|
|
ZIN Product Number: 10285524
| eBay (last 12 months) | | Auctions: | | 30 | | Price Range: | | $0.07 - 0.08 | | | | Craigslist (last 12 months) | | Classifieds: | | 8 | | Price Range: | | $0.01 - 0.03 | | | | Amazon Used (last 12 months) | | Auctions: | | 84 | | Price Range: | | $0.08 - 0.07 | | | | ZooScape (last 12 months) | | Auctions: | | 0 | | Price Range: | | N/A | | | | | | Google listings (non-affiliate) | | 110 | | MSN listings (non-affiliate) | | 25 | | Yahoo listings (non-affiliate) | | 61 | | |
| | 
| | | |  | | | Product Details
 Format: Paperback, 320 pages
Publisher: Henry Holt & Company, Incorporated
ISBN: 0805061738
Release Date: Jan 4, 2002
Average Reader Review:  (Based on 3 reviews.)
| |  | | | From The Publisher
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. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman 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.
| |  | | |
 | | | | | Number of Reviews: 3 Average Rating:
Thinking about going to cooking school?
-- A reviewer, January 5, 1999
Could not put this down!!
-- Bonnie Findlay, a homemaker and avid reader from MN, July 12, 2001
Fabulous!
-- J. Mitchell, July 23, 2001
| |  | | | | Acknowledgments | xi | | Part I Skill Development | | Secret Sharer | 5 | | Routine | 29 | | Day Eight | 46 | | Brown Sauce | 55 | | The Storm | 65 | | The Making of Chef Pardus | 74 | | You Understand What I Am Saying? | 82 | | A System of Values | 01 | | Roux Decree | 110 | | Part II The Formative Kitchens | | Introduction to Hot Foods | 117 | | Lunch Cookery and the Burnt Parsnip | 133 | | President Metz | 144 | | Part III Keepers of the Food | | Garde Manger | 151 | | The Second-Term Practical | 158 | | Bewitched | 164 | | Externship | 178 | | Part IV Second Year | | Thermal Death Point | 187 | | St. Andrew's Cafe | 203 | | St. Andrew's Kitchen | 223 | | Taste | 244 | | Part V Bounty? | | Theater of Perfection | 261 | | The American Bounty Restaurant | 275 | | Afterword: Benediction | 304 | | Appendix: The CIA Curriculum | 306 |
| |  | | | Find similiar books in these subject areas:
All Topics > Biographies & Memoirs > General
All Topics > Categories > Cookbooks > General
All Topics > Categories > Cookbooks > Professional Cooking > Professional
All Topics > Cooking, Food & Wine > General
All Topics > Cooking, Food & Wine > Professional Cooking > Professional
| | | | These specific items are very similiar:
The Making of a Chef: Mastering Heat at the Culinary Institute of America , by Michael Ruhlman
| | | | | | People like you also bought:
The Soul of a Chef: The Journey toward Perfection, by Michael Ruhlman
Becoming a Chef: With Recipes and Reflections From America's Leading Chefs, by Andrew Dornenburg
The Professional Chef, 7th Edition, by Culinary Institute of America
On Food and Cooking: The Science and Lore of the Kitchen, by Harold McGee
Kitchen Confidential: Adventures in the Culinary Underbelly, by Anthony Bourdain
Kitchen Confidential: Adventures in the Culinary Underbelly, by Anthony Bourdain
If You Can Stand the Heat: Tales from Chefs and Restaurateurs, by Dawn Davis
| | | | | | Keywords
Cooking, Cooking / Wine, Biography & Autobiography, Methods - Professional, General, Biography, United States, Cooks, Ruhlman, Michael,, Culinary Institute of America
| |
| |
| | | |
Make $1 per sale -
Link to ZooScape.com! | |
