Share <Embed>

Buy New

$11.51

List Price: $19.99
Save: $8.48 (42%)

FREE Shipping on orders over $25.

In Stock.

Ships from and sold by Amazon.com. Gift-wrap available.

Turn on 1-Click ordering for this browser

Want it tomorrow, June 6? Order within and choose One-Day Shipping at checkout. Details

Ship to:

Select a shipping address:

Buy Used

$8.24

FREE Shipping on orders over $25.

Used: Good | Details

Sold by BooksByThePound USA

Fulfilled by Amazon

Turn on 1-Click ordering for this browser

Added to

Unable to add item to List. Please try again.

Other Sellers on Amazon

Add to Cart

$5.99
+ $3.99 shipping

Sold by: Gama1521

Add to Cart

$7.95
+ $3.99 shipping

Sold by: Magnum Opus Books

Add to Cart

$8.80
+ $3.99 shipping

Sold by: "THE BOOK TREASURY"

Have one to sell? Sell on Amazon

Flip to back Flip to front

Listen Playing... Paused You're listening to a sample of the Audible audio edition.
Learn more

See all 2 images

The Making of a Chef: Mastering Heat at the Culinary Institute of America Paperback – March 31, 2009

by Michael Ruhlman (Author)

178 customer reviews

See all 10 formats and editions Hide other formats and editions

Price

New from

Used from

Kindle

"Please retry"

$10.44

—

Hardcover

"Please retry"

—

$25.00

$1.99

Paperback

"Please retry"

$11.51

$5.99

$1.84

Audible, Unabridged

"Please retry"

$0.00

Free with your Audible trial

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."―The New York Times Book Review

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 The Making of a Chef 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.

Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

The Making of a Chef: Mastering Heat at the Culinary Institute of America

$11.51 FREE Shipping on orders over $25. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently bought together

Total price: $37.42

Some of these items ship sooner than the others. Show details

Buy the selected items together

This item:The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman Paperback $11.51
In Stock.
Ships from and sold by Amazon.com.
FREE Shipping on orders over $25. Details
The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman Paperback $12.20
Only 14 left in stock (more on the way).
Ships from and sold by Amazon.com.
FREE Shipping on orders over $25. Details
The Reach of a Chef: Professional Cooks in the Age of Celebrity by Michael Ruhlman Paperback $13.71
Only 18 left in stock (more on the way).
Ships from and sold by Amazon.com.
FREE Shipping on orders over $25. Details

Customers who bought this item also bought

Page 1 of 1 Start overPage 1 of 1

This shopping feature will continue to load items. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading.

Michael Ruhlman

131

Paperback
$12.20
Daniel Boulud

41

Paperback
$13.06
Michael Ruhlman

36

Paperback
$13.71
Andrew Dornenburg

46

Paperback
$16.10
Marco Pierre White

173

Paperback
$11.28
Michael Gibney

230

Paperback
$11.30

Editorial Reviews

Amazon.com Review

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.

From School Library Journal

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.

See all Editorial Reviews

NO_CONTENT_IN_FEATURE

Product details

Paperback: 336 pages
Publisher: Holt Paperbacks; 2 edition (March 31, 2009)
Language: English
ISBN-10: 080508939X
ISBN-13: 978-0805089394
Product Dimensions: 5.5 x 0.9 x 8.2 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (178 customer reviews)
Amazon Best Sellers Rank: #62,937 in Books (See Top 100 in Books)
- #121 in Books > Business & Money > Industries > Hospitality, Travel & Tourism
- #128 in Books > Biographies & Memoirs > Professionals & Academics > Culinary
- #137 in Books > Cookbooks, Food & Wine > Cooking Education & Reference > Essays

If you are a seller for this product, would you like to suggest updates through seller support?

Customers viewing this page may be interested in these sponsored links

(What's this?)

Customer Reviews

178

4.6 out of 5 stars

5 star		71%
4 star		18%
3 star		6%
2 star		4%
1 star		1%

Write a customer review

See all verified purchase reviews

Top Customer Reviews

A passion for cooking!

ByAmazon Customeron February 28, 2015

Format: Kindle EditionVerified Purchase

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 it like to attend one and graduate. Michael Ruhlman is first a writer then a culinary expert. He spent several years taking notes, making journals and doing interviews with the Chefs. His hard work and time are evident especially in his interviews. The Culinary Institute of America is not an easy trip and lecture around a group of burners. It is hard work and prepares the students for their life as a cook on the line and a chef. You feel the ache in your own bones from the long hours on your feet. Ruhlman conveys the feelings and emotions of the students so well. It is almost as if the reader is in the class. If this is a subject that interests you. Get the book and experience it. And yes you do learn some tricks of the trade, but they are no short cuts in this school.

0Comment One person found this helpful. Was this review helpful to you?YesNo

A must read for anyone who wants to be a Chef!

ByAlan Reynoldson February 10, 2014

Format: Kindle EditionVerified Purchase

I love to cook. Always have, but never thought I could make enough money at it. Since retiring, I've found my passion in life, but I know I'll never be a chef - too old.
That having been said, THIS book is unique amongst all those books written by Chefs. Michael Ruhlman's unique approach - A writer who sets out to write about what it's like to be a student at CIA. Along the way we meet the people; students, instructors, and administrators of the school through in-depth interviews and recounted personal conversations the author has had with them. The author manages to put the reader there, conveying the intensity of each stage of the training of a young chef. Along the way, he discovers the dedication required of all cooks and chefs following a blizzard.
I HIGHLY RECOMMEND this book to anyone of any age interested in the culinary arts. I've been wanting to attend one of CIAs Culinary Bootcamps, but now I REALLY want to go!

0Comment One person found this helpful. Was this review helpful to you?YesNo

What Michael Ruhlman captures in this book (and in his other books on culinary training and practice) is the personality of the

ByStephen Mark Eureon February 28, 2015

Format: Kindle EditionVerified Purchase

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. What Michael Ruhlman captures in this book (and in his other books on culinary training and practice) is the personality of the craft - the beloved details of the professionals in the industry and of the students who bind through their love of the art and science of food. Learning to think about cooking is a lot like boot camp. But the capacity to write about boot camp with the lure of an espionage thriller takes an immense talent. Michael Ruhlman is a magnificent journalist - his books give impeccable attention to detail without losing sight of the human element in every detail.

0Comment One person found this helpful. Was this review helpful to you?YesNo

A peek inside the complex world of culinary education.

ByAndrew Vogelon February 9, 2001

Format: PaperbackVerified Purchase

Through Mr. Ruhlman's book, I experienced what life at the Culinary must be like. It gave me an appreciation for the planning, commitment, dedication, and stamina that today's culinary professionals must embody. It is clear that Mr. Ruhlman enjoyed his time at the Culinary and he reports fairly and accurately. Because of my background in educational administration, the pace of education (students gradutating to be replaced with new students every three weeks!) was most astounding to me, as was the sheer volume of food generated by the institution. Mr. Ruhlman is to be commended on capturing the life of a student of culinary education. This book should be required reading for all those considering a career in culinary arts.

0CommentWas this review helpful to you?YesNo

A Real Peak Behind the Curtain at CIA!

ByConsultanton February 27, 2015

Format: Kindle EditionVerified Purchase

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). Unlike the many self-serving books "authored" by celebrity chefs, Michael Ruhlman attempts and succeeds in journaling his experience as an author invited to experience the hands-on cookery training at the CIA. My son is a student at the CIA and his real-life experience is tracking the experience described by Mr. Ruhlman. No SEX, DRUGS and ROCK &ROLL but a real peak behind the curtain at CIA. A must-read for prospective students and their parents.

0CommentWas this review helpful to you?YesNo

Very enjoyable

ByJTon October 31, 2011

Format: PaperbackVerified Purchase

My niece recently entered culinary school and so I bought this book to get a flavor of the experience (forgive the pun). It's a delightful true life account of a student's experience with the Culinary Institute of America. It brought back fond memories of my days in college, although my major was mechanical engineering, there were so many corollaries; awe at the unraveling of the science, the emotional and mental strain, the personal connections with other students and cultures that I would otherwise not have experienced and the newness of every day. What I enjoyed most was the author's account of daily life and details descriptions involving the details of making a master chef. Get it. Enjoy it. Savor it for the knowledge but also for the reliving of life when it was all about learning.

0CommentWas this review helpful to you?YesNo

An incredible read

ByA. Cornelioon November 3, 2009

Format: PaperbackVerified Purchase

All my life, I've loved to cook. I love watching Top Chef, Iron Chef, Rachael Ray, Martha Stewart, really any show that has anything to do with cooking. So when I found Michael Ruhlman's The Making of a Chef, I figured it would be an interesting and at the very least, entertaining read. But alas, it was so much more than that. Michael Ruhlman takes you into the CIA and recreates the classes, the recipes, the teachers, the dialogues, the struggles and the triumphs of what it's like being a culinary student. You see these chefs on tv and it looks so glamorous, but being a good cook is a long, hard road. I love my profession and I wouldn't trade it for any other, but I love cooking as a hobby. I've being considering taking the Boot Camp course at the Culinary, just as a way of perfecting my skills and learning a bit more techniques and basics. And then I read this wonderful book: "Recipes were a dime a dozen. You could follow them for a hundred years and never learn to cook. I was after method; I wanted the physical experience of doing it, knowing what the food should look like, sound like, smell like, feel like while it cooked." It has convinced me to take the course, and while I may never be the great chef these students are, at the very least I know I'll enjoy cooking a whole lot more! I recommend this book for anyone who LOVES to cook!

0Comment 2 people found this helpful. Was this review helpful to you?YesNo

Most Recent Customer Reviews

Great read. Great writer

Excellent book. This guy is bright. A great writer. Smart. Saw him on Iron Chef America and was so impressed I bought the book. Will buy his other titles.Read more

Published 3 months ago by D. W. Hollis

Mr. Ruhlman enrolls in the leading cooking school in ...

Mr. Ruhlman enrolls in the leading cooking school in the U.S. in attempt to learn and report about the art and science of cooking.Read more

Published 5 months ago by CJA

Amazing book! If you have any interest in cooking at all, it's a must read. Very well written.

Even if you're not considering cooking school, you can still enjoy this book! This book will lead you to other books that will enhance your cooking abilities.Read more

Published 7 months ago by Turbo

Five Stars

Excellent and entertaining book as well as being educational! I would gladly read
anything written by Michael Ruhlman!!!Read more

Published 10 months ago by Erica Y.

So you want to be a master chef??

Daughter loved it. Good eye-opening material for would-be chefs.Read more

Published 10 months ago by artfairy

A Foodie Must

What can I say? It's Michael Ruhlman! LOVE THIS BOOK. He writes clearly and keeps your interest so well.Read more

Published 11 months ago by Patty

Fascinating look at professional chef training, with ideas that can inspire dedicated home cooks

I love Ruhlman's thoughtful writing, especially when it involved food and cooking. This was no exception!Read more

Published 1 year ago by Cissa

Five Stars

I bought this for my future son in law and he loves the book Read more

Published 1 year ago by Diane

Five Stars

Awesome Read more

Published 1 year ago by WWorm

A good read

Very interesting insight into the cia.
Also has some good tips for the home cook.
A bit repetitive, but generally well written.Read more

Published 1 year ago by hailstone

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway

This item: The Making of a Chef: Mastering Heat at the Culinary Institute of America

Set up a giveaway