About this title: 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, ...
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Description: Good. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Good. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Very Good. 0805046747 Overall good condition with clean text and good binding unless otherwise noted. Edges lightly soiled. Stamp markings on top edge and DJ. Most items ship within 24 hours. read more
Binding: Hardcover
Publisher: Henry Holt and Co
Date Published: 1997-12-15
ISBN-13:9780805046748ISBN:0805046747
Description: Good. This First Edition, First Printing copy is in good condition. No visible markings, highlights, underlining, tears to text. Top foredge has a few yellowish stain spots. Tight spine. Clean Hard Cover. Top, side edge and back bottom edge of Dust Jacket has a small chip, with minimum/moderate, shelf/edge wear. Apart from minor flaws, one can get a lot of usage from this copy, which is worth having at an affordable price. (5H-29) read more
Binding: Softcover
Publisher: Henry Holt & Co
Date Published: 2009-03-31
ISBN-13:9780805089394ISBN:080508939X
Description: NEW. Softcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780805089394. read more
Binding: Paperback
Publisher: Holt Paperbacks
Date Published: 2009
ISBN-13:9780805089394ISBN:080508939X
Description: New. Brand New! Buy with confidence-your satisfaction is guaranteed at B-Logistics! Due to the large scale of our operation, we do not have access to the specific contents/condition of our items. Please note that Expedited shipping is not available at this time. read more
Edition: First edition
Binding: Hardcover
Publisher: Henry Holt & Co
Date Published: 1997
ISBN-13:9780805046748ISBN:0805046747
Description: Very Good in Very good jacket. Bright, clean copy with no marks or blemishes. 305 pp. Ruhlman's experiences in learning to be a chef were grueling. What it takes to become a great chef and secrets of great cooking. read more
Edition: Fourth Printing
Binding: Hardcover
Publisher: Henry Holt, New York
Date Published: 1997
Description: 305 pages + 1-page appendix, 8vo, gray/black boards. Near fine, slight wear spine ends, slightly canted; dust jacket very good+, light edgewear. Journalist documents training of American chefs by going through the Culinary Institute's course. read more
Binding: Hardcover
Publisher: Henry Holt and Co
Date Published: 1997-12-15
ISBN-13:9780805046748ISBN:0805046747
Description: Like New. STATED FIRST EDTION, First Printing with FULL numberline. *EXCELLENT CONDITION*Clean text, tight binding, BEAUTIFUL BOOK! read more
Description: Good. GOOD with average wear to cover and pages. We offer a no-hassle guarantee on all our items. Orders generally ship by the next business day. Default Text. read more
Description: Very Good. 0805061738 All orders ship same/next day. Orders before 2: 00 PM EST ship same day. Satisfaction guaranteed or your money back. read more
Binding: Hardcover
Publisher: Henry Holt and Co
Date Published: 1997
ISBN-13:9780805046748ISBN:0805046747
Description: Good. Used Condition-GOOD can be a well cared for Book that is in great condition to a Book that may show some signs of wear. GOOD Books sometimes are permanently marked; have some spine or page creases; exibit signs of aging or an ExLibrary copy. ** Sometimes grease pencil or permanent marking on cover. May contain limited notes and or highlighting. 100% Satisfaction guaranteed on all purchases. ** SHIPS FROM USA-Domestic Delivery takes 5-14 days ** read more
"I really, really enjoyed reading this book. I picked it up promptly at 12 o'clock every day, read between bites of my lunch, and was very sorry to have to put it down at 1. As someone who is vaguely considering going to culinary school one day, it was amazing to be able to live it through Ruhlman's eyes. I think this was one of his first books, so the writing isn't exactly the most polished and he asks really pedantic questions whenever he's interviewing someone (and he usually includes short biographies in 4th grade book report format) but don't let that detract from the main arc of the book, in which he discovers how to make the perfect brown veal stock."
"If you're interested in food, cooking or the restaurant business, this book is for you. When you're done reading it, I'm pretty sure you'll want to travel to Hyde Park, NY and dine at the CIA."
"Solid, interesting writing about a man with white collar guilt learning a traditionally blue collar trade that white collar people happen to love. That guilt created some nice tension in the book and I really enjoyed the people I met through Ruhlman's writing. I also did a fat foodie jiggle when names like Eric Ripert and Rick Moonen popped up.
Fun? Yes. LIfe changing? No. But I did get hungry a whole lot and started to re-believe the goodness of classical French cooking. I want some roux."
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