The Making of a Chef by Michael Ruhlman
Mastering Heat at the Culinary Institute of America

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"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."--The New York Times Book Review

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.


About Michael Ruhlman

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Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and, with, Thomas Keller, The French Laundry Cookbook. He lives in Cleveland Heights, Ohio. Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.
Published March 31, 2009 by Holt Paperbacks. 336 pages
Genres: Biographies & Memoirs, Cooking, Business & Economics, Travel, Action & Adventure, Literature & Fiction. Non-fiction

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Cooking represents a measure of both science and excess--one teacher regales them with a mythical meal of ancient Rome: a cow stuffed with a pig stuffed with a chicken stuffed with a truffle wrapped in foie gras;

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