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SIGNED - THE MAKING OF A CHEF by Michael Ruhlman (1997-Hardcover)

godtacos
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Located in: Saint Marys, Georgia, United States
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Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
Inscribed
Yes
ISBN
9780805046748
Book Title
Making of a Chef : Mastering Heat at the Culinary Institute of America
Publisher
Holt & Company, Henry
Item Length
9.5 in
Publication Year
1997
Format
Hardcover
Language
English
Item Height
1.1 in
Author
Michael Ruhlman
Features
Revised
Genre
Cooking, Biography & Autobiography
Topic
Culinary, Methods / Professional, Essays & Narratives
Item Weight
20.5 Oz
Item Width
6.5 in
Number of Pages
320 Pages
Category

About this product

Product Identifiers

Publisher
Holt & Company, Henry
ISBN-10
0805046747
ISBN-13
9780805046748
eBay Product ID (ePID)
637099

Product Key Features

Book Title
Making of a Chef : Mastering Heat at the Culinary Institute of America
Number of Pages
320 Pages
Language
English
Publication Year
1997
Topic
Culinary, Methods / Professional, Essays & Narratives
Features
Revised
Genre
Cooking, Biography & Autobiography
Author
Michael Ruhlman
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
20.5 Oz
Item Length
9.5 in
Item Width
6.5 in

Additional Product Features

Intended Audience
Trade
LCCN
97-030078
TitleLeading
The
Dewey Edition
21
Reviews
"[A] well-reported and heartfelt cook's tale . . . Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession. "-The New York Times Book Review
Dewey Decimal
641.5/092 B
Edition Description
Revised edition
Synopsis
The eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he 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.
LC Classification Number
TX649.R8A3 1997

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