Articoli correlati a The Making of a Chef: Mastering Heat at the Culinary...
Sinossi
The author, who enrolled in the famous CIA cooking school, shares his boot-camp experiences during his first nine weeks of class, as well as his stint in the final kitchen, and ultimately reveals the essence of being a chef and the elusive elements of great cooking. 10,000 first printing.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sugli autori
Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves (Holt, 0-8050-3370-X). He lives in Cleveland Heights, Ohio.
Michael Ruhlman has written extensively for The New York Times. He is the author of Boys Themselves. He lives in Cleveland Heights, Ohio.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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Making of a Chef
Editore:
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
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Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
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Hardback. Condizione: Good. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Codice articolo 00110081291
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Foto dell'editore
Making of a Chef
Editore:
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antico o usato
Rilegato
Da: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardback. Condizione: Fair. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Codice articolo CIN0805046747A
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Editore:
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
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Condizione: very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. Codice articolo ZBV.0805046747.VG
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
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Condizione: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy. Codice articolo GWV.0805046747.VG
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
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Henry Holt and Co., 1997
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ISBN 13: 9780805046748
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Editore:
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
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Da: Evergreen Goodwill, Seattle, WA, U.S.A.
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Editore:
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
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The Making of a Chef: Mastering Heat at the Culinary Institute of America
Editore:
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antico o usato
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Da: HPB Inc., Dallas, TX, U.S.A.
Valutazione del venditore 5 su 5 stelle
hardcover. Condizione: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Codice articolo S_480049090
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Making of a Chef
Editore:
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antico o usato
Rilegato
Da: World of Books Inc, Montgomery, IL, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardback. Condizione: Fair. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Codice articolo CIN0805046747A
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Foto dell'editore
Making of a Chef
Editore:
Henry Holt and Co., 1997
ISBN 10: 0805046747
ISBN 13: 9780805046748
Antico o usato
Rilegato
Da: World of Books Inc, Montgomery, IL, U.S.A.
Valutazione del venditore 4 su 5 stelle
Hardback. Condizione: Good. In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a genuine culinary education on record. He learns fundamental skills and information about the behavior of food that make cooking anything possible. But he also finds that a professional cook needs more than just knowledge and skill. Ultimately Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking. Codice articolo CIN0805046747G
Compra usato
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Quantità: 2 disponibili