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

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Documents the authors experience in the United States most influential cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant. Original. 35,000 first printing. *Author: Ruhlman, Michael *Subtitle: Mastering Heat at the Culinary Institute of America *Publication Date: 2009/03/31 *Number of Pages: 305 *Binding Type: Paperback *Language: English *Depth: 1.00 *Width: 5.00 *Height: 8.00

Specifications

Publisher Henry Holt & Co
Mfg Part# 9780805089394
SKU 208756134
Format Paperback
ISBN10 080508939X
Release Date 3/31/2009
Physical
Dimensions (in Inches) 8H x 5L x 1T
From the Publisher
Editors Note Documents the author's experience in the United States' most influential cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant. Original. 35,000 first printing.
Annotation 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.
Editors Note 2 Documents the author's experience in the United States' most influential cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant. Original. 35,000 first printing.
Product Attributes
eBooks Kobo
Book Format Paperback
Number of Pages 0305
Publisher Henry Holt & Company

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