The making of a chef : mastering heat at the Culinary Institute of America /
Ruhlman, Michael, 1963-
The making of a chef : mastering heat at the Culinary Institute of America / Michael Ruhlman. - First edition. - 305 pages ; 25 cm
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- . Acknowledgments. Part I Skill Development. Secret Sharer. Routine. Day Eight. Brown Sauce. The Storm. The Making of Chef Pardus. You Understand What I Am Saying?. A System of Values. Roux Decree. Part II The Formative Kitchens. Introduction to Hot Foods. Lunch Cookery and the Burnt Parsnip. President Metz. Part III Keepers of the Food. Garde Manger. The Second-Term Practical. Bewitched. Externship. Part IV Second Year. Thermal Death Point. St. Andrew's Cafe. St. Andrew's Kitchen. Taste. Part V Bounty?. Theater of Perfection. The American Bounty Restaurant. Afterword: Benediction. Appendix: The CIA Curriculum.
"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."--Publisher description.
0805046747 9780805046748
97030078
Ruhlman, Michael, 1963-
Culinary Institute of America
Cooks--United States
TX649.R8 / A3 1997
641.5092
The making of a chef : mastering heat at the Culinary Institute of America / Michael Ruhlman. - First edition. - 305 pages ; 25 cm
-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- -- . Acknowledgments. Part I Skill Development. Secret Sharer. Routine. Day Eight. Brown Sauce. The Storm. The Making of Chef Pardus. You Understand What I Am Saying?. A System of Values. Roux Decree. Part II The Formative Kitchens. Introduction to Hot Foods. Lunch Cookery and the Burnt Parsnip. President Metz. Part III Keepers of the Food. Garde Manger. The Second-Term Practical. Bewitched. Externship. Part IV Second Year. Thermal Death Point. St. Andrew's Cafe. St. Andrew's Kitchen. Taste. Part V Bounty?. Theater of Perfection. The American Bounty Restaurant. Afterword: Benediction. Appendix: The CIA Curriculum.
"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."--Publisher description.
0805046747 9780805046748
97030078
Ruhlman, Michael, 1963-
Culinary Institute of America
Cooks--United States
TX649.R8 / A3 1997
641.5092