The Making of a Chef: Mastering Heat at the Culinary Institute of America
Michael Ruhlman
ISBN 10: 0805046747 ISBN 13: 9780805046748
Published by Henry Holt and Co., 1997
Used
Hardcover
From
ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
AbeBooks Seller since 2 July 2009
This specific item is no longer available.
About this Item
Description:
Former library book; Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805046747I3N10
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.
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.
Bibliographic Details
Title: The Making of a Chef: Mastering Heat at the ...
Publisher: Henry Holt and Co.
Publication Date: 1997
Binding: Hardcover
Condition: Good
Dust Jacket Condition: No Jacket
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Seller: Goodwill, Brooklyn Park, MN, U.S.A.
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Condition: good. All pages and cover are intact including the dust cover, if applicable . Spine may show signs of wear. Pages may include limited notes and highlighting. May include "From the library of" labels. Shrink wrap, dust covers, or boxed set case may be missing. Item may be missing bundled media. Seller Inventory # MINV.0805046747.G
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Seller: Library House Internet Sales, Grand Rapids, OH, U.S.A.
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Hardcover. Condition: Good. Dust Jacket Condition: Good. The eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category. In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he 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. Solid binding. Moderate edgewear on the boards. Moderate shelf wear. Please note the image in this listing is a stock photo and may not match the covers of the actual item. Book. Seller Inventory # 123803060
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Seller: St Vincent de Paul of Lane County, Eugene, OR, U.S.A.
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Condition: Good. DUST JACKET HAS SOME MINOR SHELF WEAR BUT BOOK REMAINS IN GOOD READABLE CONDITION. hardcover 100% of proceeds go to charity! Good condition with all pages in tact. Item shows signs of use and may have cosmetic defects. Seller Inventory # H-01-4234
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Seller: HPB-Ruby, Dallas, TX, U.S.A.
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Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_421045608
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Seller: ThriftBooks-Phoenix, Phoenix, AZ, U.S.A.
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Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805046747I5N00
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805046747I5N00
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
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Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805046747I5N00
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.
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Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805046747I3N00
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0805046747I5N00
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Seller: Gulf Coast Books, Cypress, TX, U.S.A.
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hardcover. Condition: Good. Seller Inventory # 0805046747-3-29529513