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The Making Of A Chef Mastering Heat At The Culinary Institute Of America

Posted at: Offers to Sell and Export | Posted on: Thu 12 Aug, 2010 5:24 am | Product Category: Reference books [3760]
 
chef mastering heat culinary institute america
Products Photos CatalogChef Mastering Heat Photos Catalog



Author Michael Ruhlman

Press Holt Paperbacks


Isbn 080508939x 978-0805089394

Publication Date March

2009

Pages 336 Pages

Size

Edition First edition

Cover Paperback

Language English

Page Material Gelatine Plate Paper

Product Description:

Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.

Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. --This text refers to an out of print or unavailable edition of this title.



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