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Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. --This text refers to an out of print or unavailable edition of this title.
A Nuts & Bolts book. Telling it like it is. A must read for anyone with a passion for food,and a desire to contribute to the Culinary Profession.
Five Stars is not enough!
This world of culinary education is absurdly fascinating. Ruhlman is an incredible guide on this journey toward perfection. I already want to read it again.Published 4 months ago by Kyle R.
I have read many books on cooking as I m trying to learn more about cooking. This is the second book on Culinary Schools and by far the best if one wishes to know more about what... Read morePublished 5 months ago by Amazon Customer
Having trained in the culinary arts myself, I know the technical and theoretical details of just about every classical cooking and baking technique there is. Read morePublished 5 months ago by Stephen Mark Eure
Incredible description of the culinary world if you aspire to be a Chef/Cook! Invaluable if you care to survive the demanding restaurant culture!Published 5 months ago by Janet L. Howard
Making of a Chef is a true, unself-serving account of the training regiment for a student of culinary arts at The Culinary Institute of America (CIA). Read morePublished 5 months ago by Consultant