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Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
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.
YAAThe Culinary Institute of America is known as "the Harvard of cooking schools" and many of this country's best-known chefs are graduates. Ruhlman enrolled as a student with the intention of writing this book, which begins as a chronicle of the intense, high-pressure grind of classes and cooking. However, it turns into an engrossing personal account as, his every effort critiqued, the author determines to become a student and not just impersonate one. YAs will enjoy Ruhlman's anecdotes about his instructors and his classmatesYsome of whom are still in their teens. The appendix offers a chart showing the course work for associate degrees. This will appeal to anyone aspiring to a career as a chef as well as to those interested in food preparation, presentation, and the restaurant industry in America.APatricia Noonan, Prince William Public Library, VA
Copyright 1998 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Incredible insight into the world of professional culinary education.Published 18 days ago by Sammo
I'm a sucker for food books, food shows, food competition, food period. This is a solidly written book that almost satisfies the urges of those who will never be able to attend... Read morePublished 1 month ago by Carol Peckham
I just cook at home and always wondered what it would be like to go to a school to be a professional cook. Read morePublished 1 month ago by sara sara
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 6 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 7 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 7 months ago by Stephen Mark Eure