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The making of a chef
mastering heat at the Culinary Institute of America
By Ruhlman, Michael
- ISBN
- 978-0-80504-674-8
- Publisher
- New York : Henry Holt, 1997.
REVIEWS
School Library Journal
Reviewed on May 1, 1998
YA The Culinary Institute of America is known as "the Harvard of cooking schools" and many of this country's best-known chefs are graduates. Ruhlman enrolled as a student with the intention of writing this book, which begins as a chronicle of the intense, high-pressure grind of classes ...Log In or Sign Up to Read More
