The making of a chef : mastering heat at the Culinary Institute of America
Title:
The making of a chef : mastering heat at the Culinary Institute of America
Author:
Ruhlman, Michael, 1963-
Personal Author:
Physical Description:
xix, 305 pages ; 21 cm
Summary:
Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.
General Note:
Reprint of the Henry Holt and Co. edition.
Language:
English
Contents:
Skill development -- Formative kitchens -- Keepers of the food -- Second year -- Bounty -- Appendix: The CIA curriculum.
Geographic Term:
ISBN:
9780805089394
Format :
Book
