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Books : The Making of a Chef: Mastering Heat at the Culinary Institute of America |
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Books : The Making of a Chef: Mastering Heat at the Culinary Institute of America |
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by: Michael Ruhlman
Dewey Decimal Number: 641.5092 EAN: 9780805046748 ISBN: 0805046747 Label: Henry Holt and Co. Manufacturer: Henry Holt and Co. Number Of Items: 1 Number Of Pages: 320 Publication Date: December 15, 1997 Publisher: Henry Holt and Co. Sales Rank: 591576 Studio: Henry Holt and Co. Editorial Review: Related Items:
Average Rating:
 Rating:  - Distinguishing a Chef from a WriterAt first I had trouble getting into the book: slow, hard to follow, confusing, but once the bustle and action of the culinary unfolded I couldn't put the book down! Michael begins his quest to write about becoming a chef from a writers pov. Through the culinary his colleagues, teachers and he clearly distinguishes himself as a writer before a chef and treat him that so. In doing so, this book really does follow the author while he transforms and becomes a chef, while giving deep insight of the CIA and it's members and faculty. I wish however, the author would have illustrated and emphasized more the hardships, the highs and lows of the industry, but greatly enjoyed this book. Rating:  - Best read along with the CIA's "The Professional Chef" textbookRuhlman's books are very good, but his blog is simply fantastic and has been for long time. There's no pretention in Ruhlman. He's not about vanity or bull or flash. His focus is on gastronomy, and it's a thread that runs through all his books starting with this one. Of all the famous American chefs, Ruhlman is the one guy I'd want to spend a week with. However, this book is best read side-by-side with the CIA's textbook, "The Professional Chef" (preferably 7th ed. or earlier). It follows that book throughout and it will illustrate all that Ruhlman writes about on any given day at the CIA. This book is full of characters, and his descriptions are so clear and concise that as a reader, you appreciate the time he took to describe the people around him and the many moods they experienced. This book will make you want to indulge in his other books, too. I loved it. Rating: - As close as I'm going to get to attending the CIAI really loved this book, I learned a bit more about cooking, but mostly I got a sense of what it feels like to become a chef. This book is so well written that you feel like you are there with Mr. Ruhlman. I think it's a great read even if you aren't into cooking. I even linked to it off my blog http://whineaux.blogspot.com Rating: - very detailed and very technicalI really liked the book. I only want to leave a review to let people know that this book isn't written like an Anthony Bourdain or Bill Buford book. Less story and more details...tons of details.
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