The making of a chef - Info and Reading Options
mastering heat at the Culinary Institute of America
By Michael Ruhlman
"The making of a chef" was published by Henry Holt and Company in 2009 - New York, it has 305 pages and the language of the book is English.
“The making of a chef” Metadata:
- Title: The making of a chef
- Author: Michael Ruhlman
- Language: English
- Number of Pages: 305
- Publisher: Henry Holt and Company
- Publish Date: 2009
- Publish Location: New York
“The making of a chef” Subjects and Themes:
- Subjects: ➤ Cooks - Culinary Institute of America - Biography - Cooks, biography - Cooking schools - Cooking, american - New York Times reviewed - Cooking, study and teaching
- People: Michael Ruhlman (1963-)
- Places: United States
Edition Specifications:
- Format: Paperback
- Dimensions: 21 x x centimeters
- Pagination: xix, 305 p.
Edition Identifiers:
- The Open Library ID: OL22528808M - OL2701691W
- Online Computer Library Center (OCLC) ID: 243544810
- Library of Congress Control Number (LCCN): 2008039616
- ISBN-13: 9780805089394
- ISBN-10: 080508939X
- All ISBNs: 080508939X - 9780805089394
AI-generated Review of “The making of a chef”:
"The making of a chef" Table Of Contents:
- 1- Introduction
- 2- Part 1 : Skill development.
- 3- Secret sharer
- 4- Routine
- 5- Day eight
- 6- Brown sauce
- 7- The storm
- 8- The making of Chef Pardus
- 9- You understand what I am saying?
- 10- A system of values
- 11- Roux decree
- 12- Part 2 : The formative kitchens.
- 13- Introduction to hot foods
- 14- Lunch cookery and the burnt parsnip
- 15- President Metz
- 16- Part 3 : Keepers of the food.
- 17- Garde manger
- 18- The second-term practical
- 19- Bewitched
- 20- Externship
- 21- Part 4 : Second year.
- 22- Thermal death point
- 23- St. Andrew's Cafe
- 24- St. Andrew's kitchen
- 25- Taste
- 26- Part 5 : Bounty.
- 27- Theater of perfection
- 28- The American Bounty Restaurant
- 29- Afterword : Benediction
- 30- Appendix : The CIA curriculum
Snippets and Summary:
The bundle waiting for me on the couch had been secured with butcher's string and looked as ordinary as laundry.
"The making of a chef" Description:
The Open Library:
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.
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