Items related to The Making of a Chef
Synopsis
Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant.
"synopsis" may belong to another edition of this title.
About the Author
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.
Search results for The Making of a Chef
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The Making of a Chef: Mastering Heat at the Culinary Institute
Seller: Gulf Coast Books, Cypress, TX, U.S.A.
Seller rating 5 out of 5 stars
paperback. Condition: Fair. Seller Inventory # 0805061738-4-36024386
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The Making of a Chef: Mastering Heat at the Culinary Institute
Seller: Orion Tech, Kingwood, TX, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Fair. Seller Inventory # 0805061738-4-26414087
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Making of Chef
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Good. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Seller Inventory # 00094981105
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Making of Chef
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Fair. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Seller Inventory # 00096722991
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The Making of a Chef: Mastering Heat at the Culinary Institute
Published by
Holt Paperbacks (edition First Owl Books Edition), 1999
ISBN 10: 0805061738
ISBN 13: 9780805061734
Used
Paperback
Seller: BooksRun, Philadelphia, PA, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. First Owl Books Edition. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Seller Inventory # 0805061738-11-1
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The Making of a Chef: Mastering Heat at the Culinary Institute
Seller: Greenworld Books, Arlington, TX, U.S.A.
Seller rating 5 out of 5 stars
Condition: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Seller Inventory # GWV.0805061738.VG
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The Making of a Chef: Mastering Heat at the Culinary Institute
Seller: ThriftBooks-Reno, Reno, NV, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805061738I4N00
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The Making of a Chef: Mastering Heat at the Culinary Institute
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805061738I4N00
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The Making of a Chef: Mastering Heat at the Culinary Institute
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805061738I4N10
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The Making of a Chef: Mastering Heat at the Culinary Institute
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805061738I4N00