The Making of a Chef: Mastering Heat at the Culinary Institute of America
Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession.-The New York Times Book ReviewJust over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman-now an expert on the fundamentals of cooking-recounts his growing mastery of…
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Produktdetails
- ISBN: 978-0-8050-8939-4
- EAN: 9780805089394
- Produktnummer: 4148849
- Verlag: Henry Holt
- Sprache: Englisch
- Erscheinungsjahr: 2009
- Seitenangabe: 305 S.
- Masse: H21.0 cm x B14.1 cm x D3.7 cm 307 g
- Auflage: 2. A.
- Gewicht: 307
Über den Autor
Michael Ruhlman
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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
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