The Making of a Chef - by Michael Ruhlman (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession.--<i>The New York Times Book Review</i></b> <p/>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 <i>The Making of a Chef</i> 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. <p/>Incisively reported, with an insider's passion and attention to detail, <i>The Making of a Chef</i> remains the most vivid and compelling memoir of a professional culinary education on record.</p><p/><br></br><p><b> From the Back Cover </b></p></br></br>In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman 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.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>Any reader who has ever wondered what it's like to be at the center of the cooking maelstrom of a fine restaurant will feel as hurried, harried, sweaty and ultimately as satisfied as a line cook at the end of a long shift with no complaints from the customers. --<b>The New York Times</b><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Michael Ruhlman</b> is the author of more than a dozen books, including <i>The Elements of Cooking</i> and <i>The French Laundry Cookbook</i>. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to <i>The New York Times</i> and <i>Gourmet.</i>
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