To be published April 2016
The Making of a Chef: Mastering Heat at the Culinary Institute of America (Paperback)
"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.
About the Author
Michael Ruhlman is the author of books including "The Making of a Chef", "The Elements of Cooking" and "The French Laundry Cookbook". He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to "The New York Times" and "Gourmet".