000 | 03142cam a2200409 i 4500 | ||
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005 | 20211104081729.0 | ||
008 | 980330s1997 nyu 000 0beng d | ||
010 | _a 97030078 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0805046747 _qhardcover (alk. paper) |
||
020 |
_a9780805046748 _qhardcover (alk. paper) |
||
035 | _a(ATU)b10915680 | ||
035 | _a(DLC) 97030078 | ||
035 | _a(OCoLC)37331691 | ||
040 |
_aDLC _beng _erda _dATU |
||
050 | 0 | 0 |
_aTX649.R8 _bA3 1997 |
082 | 0 | 0 |
_a641.5092 _222 |
100 | 1 |
_aRuhlman, Michael, _d1963- _eauthor. _9403622 |
|
245 | 1 | 4 |
_aThe making of a chef : _bmastering heat at the Culinary Institute of America / _cMichael Ruhlman. |
250 | _aFirst edition. | ||
264 | 1 |
_aNew York : _bH. Holt, _c1997. |
|
300 |
_a305 pages ; _c25 cm |
||
336 |
_atext _btxt _2rdacontent |
||
337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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505 | 0 | 0 |
_gAcknowledgments. _t-- _gPart I Skill Development. _t-- _gSecret Sharer. _t-- _gRoutine. _t-- _gDay Eight. _t-- _gBrown Sauce. _t-- _gThe Storm. _t-- _gThe Making of Chef Pardus. _t-- _gYou Understand What I Am Saying?. _t-- _gA System of Values. _t-- _gRoux Decree. _t-- _gPart II The Formative Kitchens. _t-- _gIntroduction to Hot Foods. _t-- _gLunch Cookery and the Burnt Parsnip. _t-- _gPresident Metz. _t-- _gPart III Keepers of the Food. _t-- _gGarde Manger. _t-- _gThe Second-Term Practical. _t-- _gBewitched. _t-- _gExternship. _t-- _gPart IV Second Year. _t-- _gThermal Death Point. _t-- _gSt. Andrew's Cafe. _t-- _gSt. Andrew's Kitchen. _t-- _gTaste. _t-- _gPart V Bounty?. _t-- _gTheater of Perfection. _t-- _gThe American Bounty Restaurant. _t-- _gAfterword: Benediction. _t-- _gAppendix: The CIA Curriculum. _t. |
520 | _a"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. | ||
588 | _aMachine converted from AACR2 source record. | ||
600 | 1 | 0 |
_aRuhlman, Michael, _d1963- _9403622 |
610 | 2 | 0 |
_aCulinary Institute of America _9312155 |
650 | 0 |
_aCooks _zUnited States _9647195 |
|
856 | 4 | 2 |
_3Contributor biographical information _uhttp://www.loc.gov/catdir/enhancements/fy0667/97030078-b.html |
907 |
_a.b10915680 _b10-06-19 _c27-10-15 |
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998 |
_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h4 |
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945 |
_a641.5092 RUH _g1 _iA324863B _j0 _lcmain _o- _p$101.19 _q- _r- _s- _t0 _u13 _v6 _w0 _x3 _y.i12597910 _z29-10-15 |
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942 | _cB | ||
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