000			01236nam a2200181 4500
010			_a2008039616
020			_a9780805046748
024			_a37331691
050			_aTX649.R8
082			_a641.5092
100	1		_aMichael Ruhlman
245	1		_aThe Making of a Chef
260			_bHenry Holt and Co. _c1997
300			_a320 pages
520			_aThe 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.
650			_aMemoir
999			_c14370 _d14370