The Making of a Chef: Mastering Heat at the Culinary Institute
ກ່ຽວກັບປຶ້ມອ່ານອອກສຽງ
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.
ການຈັດອັນດັບ ແລະ ຄຳຕິຊົມ
ກ່ຽວກັບຜູ້ຂຽນ
Michael Ruhlman is the author of eighteen books about food, cooking, and other subjects. His books include The Elements of Cooking and Ratio and chef Thomas Keller’s seminal The French Laundry Cookbook as well as a highly successful series about the training of chefs. He has worked at the New York Times and as a food columnist for the Los Angeles Times. He is attended the Culinary Institute of America.
Jeff Riggenbach (1947-2021) narrated numerous titles for Blackstone Audio and won an AudioFile Earphones Award. An author, contributing editor, and producer, he worked in radio in San Francisco for more than thirty years, earning a Golden Mike Award for journalistic excellence.
