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.

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.

Store Description

We offer a wide variety of books including fiction and non-fiction titles.

Visit Seller's Storefront

Seller's business information

SBYB, Inc.
900 Knell Rd, Montgomery, IL, 60538, U.S.A.

Terms of Sale:

We guarantee the condition of every book as it's described on the Abebooks web sites. If you're dissatisfied with your purchase (Incorrect Book/Not as Described/Damaged) or if the order hasn't arrived, you're eligible for a refund within 30 days of the estimated delivery date. If you've changed your mind about a book that you've ordered, please use the Ask bookseller a question link to contact us and we'll respond within 2 business days.

Shipping Terms:

Shipping costs are based on books weighing 2.2 LB, or 1 KG. If your book order is heavy or oversized, we may contact you to let you know extra shipping is required.

Payment Methods
accepted by seller

Add to Wants

Items related to The Making of a Chef: Mastering Heat at the Culinary...

The Making of a Chef: Mastering Heat at the Culinary Institute

Ruhlman, Michael

Used - Soft cover

Seller's business information