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Synopsis
The author, who enrolled in the famous CIA cooking school, shares his boot-camp experiences during his first nine weeks of class, as well as his stint in the final kitchen, and ultimately reveals the essence of being a chef and the elusive elements of great cooking. 10,000 first printing.
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About the Authors
Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves (Holt, 0-8050-3370-X). He lives in Cleveland Heights, Ohio.
Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves. He lives in Cleveland Heights, Ohio.
"About this title" may belong to another edition of this title.
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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