|
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 |
| Browse by Category: Arts & Photography Biographies & Memoirs Business & Investing Children's Books Comics & Graphic Novels Computers & Internet Cooking, Food & Wine Entertainment Gay & Lesbian Health, Mind & Body History Home & Garden Law Literature & Fiction Medicine Mystery & Thrillers Nonfiction Outdoors & Nature Parenting & Families Professional & Technical Reference Religion & Spirituality Romance Science Science Fiction & Fantasy Sports Teens Travel |
by: Michael Ruhlman
Dewey Decimal Number: 641.5092 EAN: 9780805046748 Edition: 1st ISBN: 0805046747 Label: Henry Holt and Co. Languages: Manufacturer: Henry Holt and Co. Number Of Items: 1 Number Of Pages: 320 Publication Date: December 15, 1997 Publisher: Henry Holt and Co. Studio: Henry Holt and Co. Editorial Review: Product Description: In 1996 Michael Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. After nine grueling weeks of classroom instruction, he was then granted entrance to the school's numerous kitchens to learn the secrets of mastering the techniques of world-famous chefs. Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking Author publicity. Amazon.com Review: Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school. Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. Related Items:
Average Rating:
 Rating:  - An incredible readAll my life, I've loved to cook. I love watching Top Chef, Iron Chef, Rachael Ray, Martha Stewart, really any show that has anything to do with cooking. So when I found Michael Ruhlman's The Making of a Chef, I figured it would be an interesting and at the very least, entertaining read. But alas, it was so much more than that. Michael Ruhlman takes you into the CIA and recreates the classes, the recipes, the teachers, the dialogues, the struggles and the triumphs of what it's like being a culinary student. You see these chefs on tv and it looks so glamorous, but being a good cook is a long, hard road. I love my profession and I wouldn't trade it for any other, but I love cooking as a hobby. I've being considering taking the Boot Camp course at the Culinary, just as a way of perfecting my skills and learning a bit more techniques and basics. And then I read this wonderful book: "Recipes were a dime a dozen. You could follow them for a hundred years and never learn to cook. I was after method; I wanted the physical experience of doing it, knowing what the food should look like, sound like, smell like, feel like while it cooked." It has convinced me to take the course, and while I may never be the great chef these students are, at the very least I know I'll enjoy cooking a whole lot more! I recommend this book for anyone who LOVES to cook! Rating: - The Ultimate Reader for Future ChefsThis book so effectively communicates Michael Ruhlman's experience at "The Culinary" that the reader feels as if he/she is standing alongside Mr Ruhlman in the school kitchens. After reading this book, my wife attended the CIA and reported back just how accurate the book is. Toques off to Mr Ruhlman on this book and the others in his series! Rating:  - Good bookThis was a good book. Engaging story but it toward the last 1/3 it was difficult for me to maintain my interest. I have AADHD, so it's probably me rather than the book. I frequently experience the same problem w/ other books. Rating:  - very good accurate bookIf you're thinking of getting into the world of professional cooking... This is a must read! It's incredibly accurate take on what it's like to go through culinary school, and the pressures, stress and rewards of being in the life!
Other Departments - Book Shop - Cake Decorating Shop - Magazine Shop - Candles - Licensed Characters - DVD - Video Shop - Wedding Shop |
Please send mail to PastryWiz with questions or comments about this web site.
This Store is brought to you by
BakingShop.com & PastryWiz.com
In association with Amazon.com
|
* Information in this document is subject to change without notice. Listed prices are for informational purposes only and may change without notice. Final prices are determined when you place your order. |
