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.

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Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves. He lives in Cleveland Heights, Ohio.

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Magers and Quinn Booksellers
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The Making of a Chef: Mastering Heat at the Culinary Institute of America

Ruhlman, Michael

Used - Soft cover

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