The Making Of A Chef

Author: Michael Ruhlman
Publisher:  Holt Paperbacks  (March 31, 2009) 
ISBN:  978-0-805-08939-4 

“Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession.”–The New York Times Book Review

Just over a decade ago, journalist Michael Ruhlman donned a chef’s jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country’s oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it’s also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman–now an expert on the fundamentals of cooking–recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.

Incisively reported, with an insider’s passion and attention to detail, The Making of a Chefremains the most vivid and compelling memoir of a professional culinary education on record.

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The Soul Of A Chef

Author: Michael Ruhlman
Publisher:  Penguin Books; Reissue edition (August 1, 2001)
ISBN: 978-0141001890

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader’s hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman’s The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.