East Baton Rouge Parish Library

The making of a chef, mastering heat at the Culinary Institute of America, Michael Ruhlman

eng

technical information on music

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autobiography

The making of a chef

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755015830

Michael Ruhlman

mastering heat at the Culinary Institute of America

In the winter of 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking. In this book, he takes us into the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed, and experience the pressure and perfectionism of their job. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. He propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery, in search of the elusive, unnameable elements of great cooking

general

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Mastering heat at the Culinary Institute of America