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The Making of a Chef

Mastering Heat at the Culinary Institute

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The Making of a Chef

De : Michael Ruhlman
Lu par : Jeff Riggenbach
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À propos de ce contenu audio

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. His vivid and eye-opening record of that experience, The Making of a Chef, 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. This book was nominated for a 1998 James Beard Foundation award in the Writing on Food category.

©1997 Michael Ruhlman (P)1998 Blackstone Audio, Inc. Alimentation et vin Cuisine Culinaire Gastronomie Professionnels et universitaires

Commentaires

"Well reported and heartfelt. Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." ( New York Times Book Review)
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