The Making of a Chef: Mastering Heat at the Culinary Institute of America
“Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession.”―The New York Times Book ReviewJust 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 …