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

The Rewards Program that Pays for Itself
  • EARN 5 to 40%
    Earn 5% in Club O Rewards on every order & up to 40% on select items.
  • FREE SHIPPING Every Order, Every Day*
    No matter how big or small, your order always ships for free.
  • VIP ACCESS
    Dedicated customer service and early access to exclusive deals.
  • RISK FREE
    Club O pays for itself, or we make up the difference
Today: $14.44
Moderate Sellout Risk
ITEM# 11437249
  • Delivery Estimate

    Select a Product Option to view shipping

    • Product Alerts

      Stay in the know! Choose which alerts you’d like to receive on this product.

    The Making of a Chef: Mastering Heat at the Culinary Institute of America (Paperback)
    CHOOSE A LIST
    • Wishlists
    • Save for Later

    "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 c...

    Details

    ITEM#: 11437249

    Michael Ruhlman is the author of twelve books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.

    "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.

    Specs

    ISBN 9780805089394
    Genre COOKING / Essays
    Format Paperback
    Pages 305
    Publisher Date 2009-03-31 00:00:00.0
    Publisher Henry Holt & Co
    Copyright Year 2009
    Height 8.0 in
    Wdth 5.0 in
    Thickness 1.0 in
    Unit weight 0.65 lb
    Language English
    Subtitle Mastering Heat at the Culinary Institute of America
    Edition Detail Original
    Audience General/trade
    Authors Ruhlman, Michael

    Product Reviews


    5 Stars
    1
    4 Stars
    0
    3 Stars
    0
    2 Stars
    0
    1 Stars
    0
    • Gift Book

      Book arrived quickly and in fine shape. The person to whom I gave it as a gift was very pleased.

      Read More

    Questions & Answers

    Yay! Be the first to ask a question about this product.
    Get your product questions answered right here.
    Guidelines

    Shopping Tips & Inspiration

    Shipping & Returns

    Shipping:

    This item will be delivered to you via USPS Trackable Media Mail or UPS Mail Innovations and will take from 2 days to 3 weeks from the time the item leaves our warehouse. *

    Standard Return Policy:

    Items must be returned in new or unused condition and contain all original materials included with the shipment. More Details

    FINAL SALE EXCLUSION: Items marked as FINAL SALE are not returnable unless the problem you experience is the result of our error.

    * For your protection, all orders are screened for security purposes. If your order is selected for review, our Loss Prevention Team may contact you by phone or email. There may be a two business day delay to process your order.

    ** Most Oversize orders are delivered within 1-4 weeks. Some orders may take 6 weeks to be delivered.