000 03142cam a2200409 i 4500
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
338 _avolume
_bnc
_2rdacarrier
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
998 _a(2)b
_a(2)c
_b06-04-16
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945 _a641.5092 RUH
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