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The Making of a Chef: Mastering Heat at the Culinary Institute of America - Michael Ruhlman
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Michael Ruhlman:
The Making of a Chef: Mastering Heat at the Culinary Institute of America - Paperback

2009, ISBN: 080508939X

[SR: 94896], Paperback, [EAN: 9780805089394], Holt Paperbacks, Holt Paperbacks, Book, [PU: Holt Paperbacks], 2009-03-31, Holt Paperbacks, "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, 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., 3048891, Memoirs, 2, Biographies & Memoirs, 1000, Subjects, 283155, Books, 2420, Business, 2419, Professionals & Academics, 2, Biographies & Memoirs, 1000, Subjects, 283155, Books, 7538384011, Culinary, 2419, Professionals & Academics, 2, Biographies & Memoirs, 1000, Subjects, 283155, Books, 300961, Travelers & Explorers, 2, Biographies & Memoirs, 1000, Subjects, 283155, Books, 2636, Hospitality, Travel & Tourism, 2624, Industries, 3, Business & Money, 1000, Subjects, 283155, Books, 4230, Essays, 4229, Cooking Education & Reference, 6, Cookbooks, Food & Wine, 1000, Subjects, 283155, Books

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The Making of a Chef
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The Making of a Chef - new book

2009, ISBN: 9780805089394

ID: 9780805089394

The Making of a Chef: Paperback: Henry Holt & Company: 9780805089394: 31 Mar 2009: "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 sch. 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. Autobiography: General, , , , , , , , , , , ,, [PU: Henry Holt and Company also Metropolitan Books]

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The Making of a Chef: Mastering Heat at the Culinary Institute of America - Michael Ruhlman
book is out-of-stock
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Michael Ruhlman:
The Making of a Chef: Mastering Heat at the Culinary Institute of America - new book

ISBN: 9780805089394

ID: 978080508939

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. Michael Ruhlman, Books, Food and Drink, Food Writing, The Making of a Chef: Mastering Heat at the Culinary Institute of America Books>Food and Drink>Food Writing, Henry Holt and Co.

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The Making of a Chef - Ruhlman, Michael
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Ruhlman, Michael:
The Making of a Chef - new book

ISBN: 9780805089394

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"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 a professional culinary education on record. Biography & Autobiography Biography & Autobiography eBook, Henry Holt and Co.

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The Making of a Chef
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The Making of a Chef - new book

ISBN: 9780805089394

ID: 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, 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. ButThe 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. Books, [PU: Henry Holt and Company also Metropolitan Books]

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Details of the book
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Author:

Ruhlman, Michael

Title:

The Making of a Chef: Mastering Heat at the Culinary Institute of America

ISBN:

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

Details of the book - The Making of a Chef: Mastering Heat at the Culinary Institute of America


EAN (ISBN-13): 9780805089394
ISBN (ISBN-10): 080508939X
Paperback
Publishing year: 2009
Publisher: HENRY HOLT
305 Pages
Weight: 0,307 kg
Language: eng/Englisch

Book in our database since 17.06.2009 12:18:28
Book found last time on 19.07.2017 02:31:57
ISBN/EAN: 9780805089394

ISBN - alternate spelling:
0-8050-8939-X, 978-0-8050-8939-4


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