Michael Ruhlman:Michael Ruhlman | The Making of a Chef | Taschenbuch | Englisch (2009)
- Paperback 2009, ISBN: 080508939X
Titel: The Making of a Chef | Zusatz: Mastering Heat at the Culinary Institute of America | Medium: Taschenbuch | Autor: Michael Ruhlman | Einband: Kartoniert / Broschiert | Inhalt: Karto… More...
Titel: The Making of a Chef | Zusatz: Mastering Heat at the Culinary Institute of America | Medium: Taschenbuch | Autor: Michael Ruhlman | Einband: Kartoniert / Broschiert | Inhalt: Kartoniert / Broschiert | Sprache: Englisch | Seiten: 336 | Maße: 210 x 141 x 37 mm | Erschienen: 31.03.2009 | Anbieter: Faboplay. The Making of a Chef Mastering Heat at the Culinary Institute of AmericaTaschenbuch von Michael Ruhlman Details Autor: Michael RuhlmanEAN: 9780805089394Einband: Kartoniert / BroschiertInhalt: Kartoniert / BroschiertSprache: EnglischSeiten: 336Maße: 210 x 141 x 37 mmErschienen: 31.03.2009Schlagworte: Belletristik / Biographien / Erinnerungen / Biography / Autobiography / BIOGRAPHY & AUTOBIOGRAPHY / Culinary / Memoirs / COOKING / Essays & Narratives / Individual Chefs & Restaurants Beschreibung "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 the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record. Kurzbeschreibung Titel: The Making of a Chef | Zusatz: Mastering Heat at the Culinary Institute of America | Medium: Taschenbuch | Autor: Michael Ruhlman | Einband: Kartoniert / Broschiert | Inhalt: Kartoniert / Broschiert | Sprache: Englisch | Seiten: 336 | Maße: 210 x 141 x 37 mm | Erschienen: 31.03.2009 | Anbieter: Faboplay Das erwartet Sie bei Faboplay Schnelle & professionelle Abwicklung Kompetenter & unkomplizierter Service Rechnung bequem per Email Versand per Deutsche Post oder DHL Interne Faboplay Artikelnummer: 121-029-491 , Neu, Festpreisangebot, [LT: FixedPrice], Publikationsname: The Making of a Chef, Marke: Henry Holt & Company, Hersteller: Henry Holt & Company, Format: Taschenbuch, Genre: Biographien, Titelzusatz: Mastering Heat at the Culinary Institute of America, Schlagworte: Belletristik, Biographien, Erinnerungen, Biography, Autobiography, Zielgruppe: Erwachsene, Henry Holt & Company, 2009<
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Ruhlman, Michael:Making Of A Chef
- used book 2009, ISBN: 9780805089394
A tight and unmarked copy- "Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."The New York Times Book Review Jus… More...
A tight and unmarked copy- "Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."The New York Times Book Review Just 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 the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of professional culinary education on record." Review: "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 decades 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 is 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. Ruhlman has the skills to make a chef's education a visceral experience.", Griffin, 2009, 5<
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The Making of a Chef: Mastering Heat at the Culinary Institute of America Michael Ruhlman Author
- new bookISBN: 9780805089394
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, jo… More...
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 the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record. Trade Books>Trade Paperback>Cookbooks>Food Writing>Food Writing, Holt, Henry & Company, Inc. Core >1<
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Michael Ruhlman:The Making of a Chef : Mastering Heat at the Culinary Institute of America by Michael Ruhlman
- used book ISBN: 9780805089394
In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, th… More...
In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman 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. Media > Book, [PU: Henry Holt and Company also Metropolitan Books]<
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Ruhlman, Michael:The Making of a Chef: Mastering Heat at the Culinary Institute of America
- Paperback 2009, ISBN: 080508939X
[EAN: 9780805089394], Neubuch, [SC: 0.0], [PU: HENRY HOLT], BIOGRAPHY AUTOBIOGRAPHY & CULINARY COOKING ESSAYS NARRATIVES, Über den AutorMichael Ruhlman is the author of more than a do… More...
[EAN: 9780805089394], Neubuch, [SC: 0.0], [PU: HENRY HOLT], BIOGRAPHY AUTOBIOGRAPHY & CULINARY COOKING ESSAYS NARRATIVES, Über den AutorMichael Ruhlman is the author of more than a dozen books, including The Making of a Chef, The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daught., Books<
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