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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.
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 2 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 3 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 3 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 3 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 3 months ago by Consultant
Wonderful good read about the pursuit of art. Generalizes well, with great vignettes. I was taught by CIA instructors, and they are artists, all.well captured.Published 3 months ago by ohsolomia
I really enjoyed reading this book and appreciate the insight it gave me into the Culinary Institute of America and the culinary world/industry. Read morePublished 4 months ago by EverydayReader
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 5 months ago by D. Porter