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Format: Hardcover
ISBN-10: 0805046747
ISBN-13: 9780805046748
Nov 1997
Publisher: Blackstone Audio Inc
305 pages
Language: English |
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* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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 View all Good Items |
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* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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* ML=ships from multiple locations, AE/AP/AA=ships from U.S. Military location.
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Synopsis
Noted food writer Michael Ruhlman relates what happens behind the scenes at the famed Culinary Institute of America in Hyde Park, NY. His life-altering transformation from student home cook to chef makes for a dramatic, informative, and passionate story. Other books by Ruhlman include THE SOUL OF A CHEF and THE REACH OF A CHEF., Ruhlman's account of his experiences training as a chef at the esteemed Culinary Institute of America in Hyde Park, NY.
| Size | | Length: | 305 pages | | Height: | 9.8 in | | Width: | 6.5 in | | Thickness: | 1.0 in | | Weight: | 20.8 oz |
Industry Reviews
"As with a good stock, a little reduction would have intensified the pleasing flavor of the author's final product. However..., Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession....Any reader who has ever wondered what it's like to be at the center of the cooking maelstrom of a fine restaurant will feel as hurried, harried, sweaty and ultimately satisfied as a line cook at the end of a long shift..."
New York Times Book Review - Peter Kaminsky (12/21/1997)
"While his insights into his teachers and students are often interesting, the book has little to say about the art of cooking and even less to say about how it all tastes."
Prose
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