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The Making of a Chef
 
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The Making of a Chef (Paperback)

by M Rudman (Author)
4.7 out of 5 stars  See all reviews (25 customer reviews)

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Product details

  • Paperback: 305 pages
  • Publisher: Saint Martin's Press Inc. (11 Feb 2005)
  • Language English
  • ISBN-10: 0805061738
  • ISBN-13: 978-0805061734
  • Product Dimensions: 23.1 x 15.2 x 2.8 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon.co.uk Sales Rank: 49,458 in Books (See Bestsellers in Books)

    Popular in this category:

    #22 in  Books > Food & Drink > Entertaining & Special Occasions > Gourmet

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  • See Complete Table of Contents

Product Description

Product Description

Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.

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Customer Reviews

25 Reviews
5 star:
 (22)
4 star:
 (1)
3 star:    (0)
2 star:
 (1)
1 star:
 (1)
 
 
 
 
 
Average Customer Review
4.7 out of 5 stars (25 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
2 of 2 people found the following review helpful:
5.0 out of 5 stars ruhlman's book a delight for both laymen and pro, 29 Jul 1998
By A Customer
This review is from: The Making of a Chef: Mastering Heat at the Culinary Institute of America (Hardcover)
I admit I was a bit skeptical about this book--I'm not a professional chef or even much of an amateur--but I soon found myself absorbed in the story and forgot my early misgivings. Ruhlman has a knack for making even the most mundane aspect of kitchen maintenance fascinating: from the preparation of one's "mise-en-place" to the proper chopping of onions, and his description of making the unpoetic "brown sauce" is sheer magic. The book has changed the way I look at cooking, whether it be the work of a pro or (alas) my own. Ruhlman's true genius, however, lies in his evocation of character: the chefs at the Culinary Institute emerge as a congery of believable weirdos with but one thing absolutely in common--a passion, bordering on mania, for what they do. Why else would one tolerate the vicissitudes of unemployment, the infernal heat of the kitchen, the cretinous insolence of lower employees, the relative anonymity wherein one must slave, if not for! a certain tetchiness of temperament--shared by all true artists, perhaps--which makes such a life a necessity? Ruhlman does an unsurpassable job of bringing this ethos to life, and a very interesting ethos it is. Highly recommended.
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2 of 2 people found the following review helpful:
5.0 out of 5 stars A Fascinating Look Behind The Scenes of the CIA, 7 Dec 1997
By A Customer
This review is from: The Making of a Chef: Mastering Heat at the Culinary Institute of America (Hardcover)
Having lived in the Mid-Hudson Valley for many years, and having visited the Culinary Institute on many occasions, my wife and I really enjoyed this book. Especially for everyday "chefs" who fancy the idea of turning "pro", this book provides an intriguing look at the training that is provided at the U.S.A.'s premier cooking school, the Culinary Institute of America. As well, it provides a fascinating look at the people involved in the process: classmates, instructors, executive chefs, and the president of the CIA. We both enjoyed this book tremendously and recommend it to anyone who has enjoyed a fine meal out and has wondered, "How did they learn to do that?" Bon Appetit!
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1 of 1 people found the following review helpful:
5.0 out of 5 stars This book literally changed my life, 25 Jun 1998
By A Customer
This review is from: The Making of a Chef: Mastering Heat at the Culinary Institute of America (Hardcover)
My boyfriend and I fought over who got to read this book first. (I won, but caught him sneaking peeks while I wasn't reading!)

After reading this book, I dreamed of being able to quit my job and go to the CIA, knowing full well that it was close to impossible. I happened to be prowling around a few days later on the California Culinary Academy's web site, and noticed that they offered -their- chef's programs on the weekends. Well, now I'm enrolled in Skills I this July. ...And it's all Michael Ruhlman's fault. :)

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Most Recent Customer Reviews

5.0 out of 5 stars Truly Entertaining
I first stumbled accross this book at the public library and checked it out once and read it in record time. I checked it out a second time and read it again. Read more
Published on 18 Aug 1999

5.0 out of 5 stars If you like cooking read this book!
The Making of a Chef (Mastering the heat at the Culinary Institute of America) is a supurb account of life at the institute. Read more
Published on 6 Aug 1999

5.0 out of 5 stars Michael hits the nail on the head with this one.
Take it from someone who was right there with him in the skill development kitchen. Michael was under the same pressures as everyone else in the class and was graded the same... Read more
Published on 14 May 1999

5.0 out of 5 stars Very interesting reading, not just for cooking school...
I enjoyed Mr. Ruhlman's story-telling ability, to take events and wrap them into an interesting book. Read more
Published on 8 May 1999

5.0 out of 5 stars I laughed, I cried, I stood up and cheered!!!!!
And then after all of that I read it again. This book was and is truly amazing! It is a definite must read for anyone wishing to train and work in the field. Read more
Published on 7 May 1999

5.0 out of 5 stars Great Book -- Very well written.
An intriguing and fascinating "behind-the-scenes" look at what happens at the CIA. I really enjoyed how the book not only detailed portions of the curriculum, but also... Read more
Published on 12 April 1999

5.0 out of 5 stars absolutely amazing book
before i was even half way through this book, i was wishing i was out of culinary school instead of getting ready to start. Read more
Published on 23 Mar 1999

1.0 out of 5 stars A decent account of life at the CIA
I graduated from the CIA and respected this author's attempt at explaining what a unique place it is. Read more
Published on 16 Feb 1999

5.0 out of 5 stars I loved the book!
I read it while I was attending a Culinary Arts Certificate program at Boston University. It was insightful, and gave me a real appreciation for what chefs look for and their... Read more
Published on 7 Jan 1999

5.0 out of 5 stars I want to try the restaurant where Adam Shepard is cooking!
I met some great cooks in reading this book. I particularly thought that Adam is likely to be a great restauranteur. Read more
Published on 14 Dec 1998

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