|Amazon Price||New from||Used from|
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.
I enjoyed the book, is a breezy read and has some interesting points.
All in all, I think the author did a wonderful job describing the frustrations and joys, the triumphs and tragedys of high-level cooking.
This is also an absolute must read for anyone interested in actually attending CIA or an equivalent cooking school.
This book is a great read for anyone who secretly wishes they had gone to culinary school. Ruhlman spends a term at the best culinary school in America, and gives a sense for what... Read morePublished 2 days ago by D. Porter
Loved Chef Ruhlman account of going through cooking school!!! Just makes me want to go even more, but I know I am too old...Published 7 days ago by Eric Kelso
One of the best portrayals of what a pro kitchen should be about.Published 2 months ago by D. Ostir
Ruhlman is an excellent author who truly makes you understand the kind of drive and passion needed to become a truly great chef. Read morePublished 2 months ago by Michael T. Lawson
This is the book that started me on the way to becoming a chef. This hard copy was a gift to a friend embarking on the journey.Published 2 months ago by TXChef
Masterful, almost a documentary, Ruhlman makes the reader feel like they are with him at the Culinary Institute, widening our understanding of the profession and what it takes to... Read morePublished 3 months ago by Alton Harewood
An interesting insider's look at the CIA. I'm not a cook by craft but enjoyed learning the lingo and protocols. My respect for chefs has increased ten fold!Published 3 months ago by Holly E. Wirth
I can't say what it is about Ruhlman's writing that I like so much, but he just pulls me in. This story had be turning pages from front to back, almost without stopping. Read morePublished 4 months ago by Daniel Rimmelzwaan
I bought this book to compare Ruhlman's experiences in the CIA with my own in a similar institution in Argentina. Read morePublished 6 months ago by Emilio Desimoni