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The Resource The making of a chef : mastering heat at the Culinary Institute of America, Michael Ruhlman

The making of a chef : mastering heat at the Culinary Institute of America, Michael Ruhlman

Label
The making of a chef : mastering heat at the Culinary Institute of America
Title
The making of a chef
Title remainder
mastering heat at the Culinary Institute of America
Statement of responsibility
Michael Ruhlman
Creator
Subject
Genre
Language
eng
Summary
In the winter of 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking. In this book, he takes us into the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed, and experience the pressure and perfectionism of their job. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. He propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery, in search of the elusive, unnameable elements of great cooking
Biography type
autobiography
http://library.link/vocab/ext/novelist/bookUI
201580
Cataloging source
DLC
http://library.link/vocab/creatorDate
1963-
http://library.link/vocab/creatorName
Ruhlman, Michael
Dewey number
  • 641.5092
  • B
Index
no index present
LC call number
TX649.R8
LC item number
A3 2009
Literary form
non fiction
http://library.link/vocab/resourcePreferred
True
Series statement
A Holt paperback
http://library.link/vocab/subjectName
  • Ruhlman, Michael
  • Cooks
  • Culinary Institute of America
Target audience
adult
http://bibfra.me/vocab/lite/titleRemainder
mastering heat at the Culinary Institute of America
Label
The making of a chef : mastering heat at the Culinary Institute of America, Michael Ruhlman
Link
Instantiates
Publication
Contents
Skill development -- Formative kitchens -- Keepers of the food -- Second year -- Bounty -- Appendix: The CIA curriculum
Control code
ocn243544810
Dimensions
21 cm.
Edition
2nd Holt Paperbacks ed.
Extent
xix, 305 p.
Isbn
9780805089394
Lccn
2008039616
System control number
(OCoLC)243544810
Label
The making of a chef : mastering heat at the Culinary Institute of America, Michael Ruhlman
Link
Publication
Contents
Skill development -- Formative kitchens -- Keepers of the food -- Second year -- Bounty -- Appendix: The CIA curriculum
Control code
ocn243544810
Dimensions
21 cm.
Edition
2nd Holt Paperbacks ed.
Extent
xix, 305 p.
Isbn
9780805089394
Lccn
2008039616
System control number
(OCoLC)243544810

Library Locations

    • Central LibraryBorrow it
      710 W. Cesar Chavez St, Austin, TX, 78701, US
      30.271302100000 -97.746016800000
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