1999, ISBN: 9780805061734

An Owl Book / Henry Holt, 1999. Book. Near-Fine. Trade Paperback. 8vo - over 7¾" - 9¾" tall. Near-fine condition. NO remainder marks or clippings. Covers are clean… Mehr…

An Owl Book / Henry Holt, 1999. Book. Near-Fine. Trade Paperback. 8vo - over 7¾" - 9¾" tall. Near-fine condition. NO remainder marks or clippings. Covers are clean, show light wear (NO tears). Tight spine, clean pages. 306 pages. Pages show light tanning. NO writing, marks or tears inside book. Synopsis: "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 Chef remains the most vivid and compelling memoir of a professional culinary education on record.., An Owl Book / Henry Holt, 1999, 4<

1999, ISBN: 9780805061734

New York: Owl Books, 1999. Reprint. Reprint. Near Fine. A nice copy. 1999 Trade Paperback. We have more books available by this author!. 305 pp. "Well reported and heartfelt. Ruhlm… Mehr…

New York: Owl Books, 1999. Reprint. Reprint. Near Fine. A nice copy. 1999 Trade Paperback. We have more books available by this author!. 305 pp. "Well reported and heartfelt. Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." --Peter Kaminsky, The New York Times Book Review. "Anyone who is thinking about atting a culinary school, or even getting into cooking period, should read The Making of a Chef to understand the intensity of effort, the sincerity and the focus that all cooks must have in order to succeed." --Charlie Trotter, chef-owner of Charlie Trotter's."Ruhlman's love of cooking bubbles on every page." --Marcia Goldberg, Plain Dealer (Cleveland), Owl Books, 1999, 4<

1999, ISBN: 9780805061734

New York: Owl Books, 1999. Reprint. Trade Paperback. Near Fine. A nice copy. 1999 Trade Paperback. 305 pp. "Well reported and heartfelt. Ruhlman communicates the passion that draws… Mehr…

New York: Owl Books, 1999. Reprint. Trade Paperback. Near Fine. A nice copy. 1999 Trade Paperback. 305 pp. "Well reported and heartfelt. Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." --Peter Kaminsky, The New York Times Book Review. "Anyone who is thinking about atting a culinary school, or even getting into cooking period, should read The Making of a Chef to understand the intensity of effort, the sincerity and the focus that all cooks must have in order to succeed." --Charlie Trotter, chef-owner of Charlie Trotter's."Ruhlman's love of cooking bubbles on every page." --Marcia Goldberg, Plain Dealer (Cleveland), Owl Books, 1999, 4<