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

( 22 )

Overview

In 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America—the Harvard of cooking schools—to learn the art of cooking. His eye-opening record of that experience takes us into the heart of this food-knowledge mecca. We meet a coterie of talented chefs 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 journeys through a score of kitchens and ...

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

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Overview

In 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America—the Harvard of cooking schools—to learn the art of cooking. His eye-opening record of that experience takes us into the heart of this food-knowledge mecca. We meet a coterie of talented chefs 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 journeys through a score of kitchens and classrooms—from Asian and American regional cuisines to lunch cookery—in search of the elusive elements of great cooking.

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Product Details

  • ISBN-13: 9781470888688
  • Publisher: Blackstone Audio, Inc.
  • Publication date: 6/1/2013
  • Format: CD
  • Edition description: Unabridged
  • Sales rank: 1,171,106
  • Product dimensions: 5.25 (w) x 5.75 (h) x 1.50 (d)

Meet the Author

Mike Ruhlman

MICHAEL RUHLMAN is the author of twelve books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son; is a frequent contributor to the New York Times and Gourmet; and has a highly popular blog at Ruhlman.com.

JEFF RIGGENBACH has narrated numerous titles for Blackstone Audio. An author, contributing editor, and producer, he has worked for the last thirty years in radio in San Francisco, earning a Golden Mike Award for his work.

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Customer Reviews

Average Rating 4.5
( 22 )
Rating Distribution

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(12)

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(8)

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See All Sort by: Showing 1 – 20 of 22 Customer Reviews
  • Anonymous

    Posted November 9, 2002

    A "PAPER CHASE" FOR CHEF WANNABES

    At first, this author might seem a bit nutso, but you have to admire his determination, to uproot his family just to get the story. On further reading, it's the gourmet's ultimate dream, being able to "audit" the full Culinary Institute oif America's (CIA) course. The story as such is straightforward, coming-of-age, education-of-a-pro stuff, with professors with personality, students with personality, tasks with personality. This author then shows us his personality, his passion for pitch-perfect technique, and his own obsession(s) with stocks and sauces -- the basis for all classic cuisine. This is a wild, fun ride, interesting and wondrous.

    1 out of 1 people found this review helpful.

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  • Posted January 14, 2013

    A must read for foodies considering a culinary career.

    A recommended read by the CIA, I found this book to be insightful and enjoyable. The author writes well and is the book is interesting to read. The book articulates the work ethic required to have a career and not just a job...and this extends beyond the culinary arts.

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  • Posted October 18, 2011

    Loved It

    I read this book after I graduated Culinary School. I absolutely loved the book. It reminded me of why I went to culinary school in the first place. Michael Ruhlman is an amazing author, and this book is a must-read for culinary hopefuls.

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  • Posted April 23, 2010

    Great Read!

    I'm starting at The Culinary Institute of America here in about 2.5 weeks and this book was on the recommeded reading list. After reading it I am now even more excited to be attending this prestigious institute. If you are thinking about attending the culinary make sure to give this book a read first. It goes very indepth into the program and gives you an idea of what you're getting into.

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  • Posted July 27, 2009

    I Also Recommend:

    Fit for Foodie

    Nice book for anyone contemplating culinary school. Although a bit outdated at this point in time it still provides insight on the inner workings of the CIA. Enjoyable read for anyone who has a passion for food.

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  • Anonymous

    Posted July 30, 2007

    Effectively Translating the Language of Professional Cooks

    The Making of a Chef: Mastering Heat at the Culinary Institute is a revelation to food-lovers and aspiring cooks of what goes on in a professional kitchen. Immersed in the Culinary Institute for six months, Michael Ruhlman effectively translates the cook's jargon of technique and skill into a language that everyone can understand. Ruhlman also touches upon the essential qualities beyond the cook's passion for food: consistency, curiosity and the capacity to evolve.

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  • Anonymous

    Posted July 12, 2001

    Could not put this down!!

    This book was utterly, totally fascinating. I was a cook at a seasonal conference center for 4 years, learning as I went along. I can totally relate to this book. As well as writing about the culinary school, Ruhlman also writes about the chefs and students, so the reader really gets involved in this wonderful book. If you have any interest in cooking, read this book. It is a book you will want to read again and again!!!

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  • Anonymous

    Posted July 23, 2001

    Fabulous!

    Ruhlman's delightful account of his days at the CIA dismayed me only because I can't be there now! Reading this book I could smell the consomme as the 'raft' floated to the top and feel the refreshing coolness of the bake shop. The Making of a Chef was an easy and fun read for anyone interested in the Culinary Institute of America. It gave me a better idea of what the school is like than the information session that was held in my home town!

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    Posted November 2, 2009

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