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The Making of a Chef: Mastering Heat at the Culinary Institute

av Michael Ruhlman

MedlemmarRecensionerPopularitetGenomsnittligt betygOmnämnanden
7571521,907 (3.94)7
In the winter of 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking. His vivid and eye-opening record of that experience, The Making of a Chef, takes us into the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed, and experience the pressure and perfectionism of their job. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. He propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery, in search of the elusive, unnameable elements of great cooking. This book was nominated for a 1998 James Beard Foundation award in the Writing on Food category.… (mer)
Senast inlagd avMWise, DebbyeC, nvenkataraman1, igranados, skolastic, Kathy-Whitney, privat bibliotek, Daunteim, Rjhmzn

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» Se även 7 omnämnanden

Visa 1-5 av 14 (nästa | visa alla)
know what the difference is between a home chef, and a kitchen chef. ( )
  varius | Jul 24, 2020 |
Enjoyable and informative book that really makes me want to go to culinary school. I know I wouldn't actually enjoy the life of a chef, but it was a lot of fun to read about the education that provides one route to that career. ( )
  duchessjlh | Aug 28, 2019 |
I love Ruhlman's thoughtful writing, especially when it involved food and cooking. This was no exception!

I would recommend this book to anyone who is thinking about cooking professionally. While there are way to incorporate that into a balanced live... most people cannot. And, honestly, I do not think I EVER had the sheer physicality required of a pro cook/chef!

Thing is, though, even us less-energy types can strive for excellence...albeit not in the food service industry! I find some restaurant "tricks" to be very helpful indeed when I am cooking or planning for small groups; how to stage things so the prep is mostly done before dinnertime is enormously helpful even when one is only having a few people over for a casual dinner! Instead of getting "in the weeds", we can relax and enjoy the company when there is only minimal prep necessary a la minute. This is very useful to us home cooks! as is the ability to choose and plan out recipes that can easily be transported, and finished on location with minimal effort and time. Books written about professional cooking can help with this even for us more modest and less intense cooks.

I did come out of reading this book with an increased hankering to attempt: proper classical stock (prob chicken); consomme; brown sauce; various pates etc; and get another sourdough starter working for bread.

Also with an increased respect for plating, which is probably my worst flaw. Even though of necessity we will always be "casual"- even with pretty formal food!- when we are being "fancy" we should probably give more thought to presentation rather than just flavor. ( )
  cissa | May 23, 2016 |
I've been on a chef kick lately, and this chronicle of part of the 2 year program at the Culinary Institute of America was great fun. What an obsessive lot! ( )
  rkreish | Mar 31, 2013 |
I decided to read this after reading Ruhlman's latest, "Ratios." It's a compelling read about working through the culinary program at CIA, but it also delves into ruminations about quality that reminded me of "Zen and the Art of Motorcycle Maintenance." The passion with which these chefs teach is inspiring, not only for cooking but may be applied to whatever you are passionate about. Not only was this a good book exploring American cooking, the CIA experience and cooking in general, but it inspires me to apply these principles of perfection and passion into my own life and work. ( )
  gmmoney | Sep 8, 2010 |
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In the winter of 1996, writer Michael Ruhlman donned a chef's jacket and entered the Culinary Institute of America, known as the Harvard of cooking schools, to learn the art of cooking. His vivid and eye-opening record of that experience, The Making of a Chef, takes us into the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed, and experience the pressure and perfectionism of their job. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. He propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery, in search of the elusive, unnameable elements of great cooking. This book was nominated for a 1998 James Beard Foundation award in the Writing on Food category.

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