In 1996 Michael Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. After nine grueling weeks of classroom instruction, he was then granted entrance to the school's numerous kitchens to learn the secrets of mastering the techniques of world-famous chefs. Exploring the essence of becoming a chef, ...
In 1996 Michael Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. After nine grueling weeks of classroom instruction, he was then granted entrance to the school's numerous kitchens to learn the secrets of mastering the techniques of world-famous chefs. Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.
As New in Fine dust jacket. 9780805046748. This specific hardback book is in like new condition with a hard board cover that has sharp edges and corners and has a tight binding. The pages are clean, crisp, unmarked and uncreased. The dust jacket is in fine condition with little wear if any. We package all books in custom cardboard book boxes for shipment and ship daily with tracking numbers.; "Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school. Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience."; 9.30 X 6.20 X 1.20 inches; 320 pages.
Publishers Weekly, 1997-11-03 Ruhlman (Boys Themselves) tagged along with students at the Culinary Institute of America in Hyde Park, New York ("the Harvard of cooking schools") and describes the intense and frenetic life of a chef-in-training. Ultimately, it is personalities that mark Ruhlman's experience, and he does an expert job of profiling various characters: Adam Shepard, a talented but slightly sullen student who understands both the physics and the feel of food; chef Michael Coppedge, who runs the bake shop and makes bread sexy; and Philip Papineau, who oversees service at one of the CIA restaurants and provides a sociological perspective on table service. Ruhlman is an accomplished writer, and his material is fresh. While he starts by noting that he has come "to impersonate a student," he takes the challenge to heart, learning to peel carrots and make stock with the rest of the class. And when a snowstorm makes the journey to the school perilous on the day when Ruhlman is scheduled to take a "cooking practical," he gets in his car and drives in dangerous conditions because his instructor has implied that chefs are made of stronger stuff. Despite his outsider status, Ruhlman still gives an insider's take on, for example, the long-simmering debate among CIA faculty about whether brown sauce should be made using a brown roux, as many prefer, or with a blond roux, as described in the school's own textbook. The culmination of an education at the Culinary Institute is time spent working in its restaurants, and Ruhlman conveys how heady and how frightening that experience can be. (Dec.)
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