The Making of a Chef: Mastering Heat at the Culinary Institute of America: Amazon.de: Michael Ruhlman: Englische Bücher

Taschenbuch: 320 Seiten
Verlag: Saint Martin's Press Inc.; Auflage: Owl Books. (Oktober 1999)
Sprache: Englisch
ISBN-10: 0805061738
ISBN-13: 978-0805061734
Gr��e und/oder Gewicht: 23,4 x 15,5 x 2,5 cm

Durchschnittliche Kundenbewertung: 4.6 von 5 Sternen Alle Rezensionen anzeigen (33 Kundenrezensionen)

Amazon Bestseller-Rang: Nr. 345.500 in Englische Bücher (Siehe Top 100 in Englische Bücher)
- Nr. 73 in Englische Bücher > Kochen & Genie�en > Profikochen

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Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.

Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verf�gbare Ausgabe dieses Titels.

From Kirkus Reviews

A writer enters the Culinary Institute of America, the Ivy League of cooking schools. Ruhlman (Boys Themselves, 1996) began a love affair with food after an uncle passionately detailed in a letter a potato he'd been served years before at a New Orleans restaurant. Ruhlman entered the CIA with that perfect potato in mind. The CIA, as exacting as the agency with which it shares its abbreviated name, requires students to arrive with a set of freshly sharpened knives and to be familiar with videos such as ``Shucking Oysters'' and ``Calf Slaughter.'' Ruhlman enters the school with some trepidation, particularly as the first day's soup stock is made with 120 pounds of chicken bones. The actual work of cooking is demanding--students get burned, they must begin work at dawn to prepare for lunch, and they are expected to learn thousands of recipes--but few drop out. Cooking represents a measure of both science and excess--one teacher regales them with a mythical meal of ancient Rome: a cow stuffed with a pig stuffed with a chicken stuffed with a truffle wrapped in foie gras; only the truffle was eaten. Students are expected to work in restaurants during the school year, and Ruhlman effectively captures their excitement and exhaustion as they learn about the real world of cooking. But Ruhlman is not as fine with the details as a cook needs to be. He calls a Reuben a grilled cheese sandwich, and his response to a teacher's impassioned lecture on Alice Waters's ethic at Chez Panisse--which he sums up as ``if we screw up the earth, we'll have rotten food''--is needlessly glib. While his insights into his teachers and students are often interesting, the book has little to say about the art of cooking and even less to say about how it all tastes. An attractive mise en place, but one that lacks the simple artistry of that long-remembered potato. -- Copyright ©1997, Kirkus Associates, LP. All rights reserved. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verf�gbare Ausgabe dieses Titels.

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Could not put it down! 11. Juli 2000

Von "tpaide"

Format:Taschenbuch

I was given this book as a "must read" upon expressing interest in attending culinary school. It is a page by page detailed guide to the CIA, the "Harvard" of cooking schools, with characters that grow on you. It is honest--at times I was not sure I'd be able to stand the heat--but now I'm ready more than ever to start this new career.

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A Great Read! 15. Januar 2000

Von "louisnelson"

Format:Gebundene Ausgabe

I devoured this book as soon as it arrived! Michael conveys the rigors and detail of cooking along with the passions and complete dedication of those who choose this profession, framing it all in a personal story. I feel that I've lived my fantasy of training at the CIA and I've met some fascinating people along the way. This book is a must-have for anyone with any curiosity about this profession, or for anyone who just loves food.

A talented writer & a gripping human story. 26. November 1999

Von Ein Kunde

It is not often that I take the time to review a book, but Michael Ruhlman's book is noteworthy. He is a gifted writer, communicating to the reader the human essence of an experience. A college dean once told me that a great writer extracts something so real from life and people that you want the story to continue as you want life to continue. Her example was Robinson Crusoe. While not that superlative, Ruhlman clearly has a great talent. I am not a cook, nor am I interested in becoming one. I am interested in education, challenge, supreme effort and the components of greatness. If you share those interests, you will devour as I did, The Making of a Chef.

A classic for people in food service

I have been in the kitchens for 25 years and this book reminded me of why I got into it in the first place. Lesen Sie weiter...

Ver�ffentlicht am 18. November 1999 von richard ferrante

Beautifully written portrayal of life at the CIA

Not only is Michael Ruhlman's book sensitive and beautifully written, but it's also a real page-turner. Lesen Sie weiter...

Ver�ffentlicht am 17. November 1999 von Leslie Brenner

It's all true!

I just came back from a week in Culinary Boot Camp at the CIA in Hyde Park, NY. After speaking to students in the dorms, peeking in on classes, and my own experiences with the... Lesen Sie weiter...

Am 7. Oktober 1999 ver�ffentlicht

Truly Entertaining

I first stumbled accross this book at the public library and checked it out once and read it in record time. I checked it out a second time and read it again. Lesen Sie weiter...

Am 18. August 1999 ver�ffentlicht

If you like cooking read this book!

The Making of a Chef (Mastering the heat at the Culinary Institute of America) is a supurb account of life at the institute. Lesen Sie weiter...

Am 6. August 1999 ver�ffentlicht

Michael hits the nail on the head with this one.

Take it from someone who was right there with him in the skill development kitchen. Michael was under the same pressures as everyone else in the class and was graded the same... Lesen Sie weiter...

Ver�ffentlicht am 14. Mai 1999 von fusaro@msn.com

Very interesting reading, not just for cooking school...

I enjoyed Mr. Ruhlman's story-telling ability, to take events and wrap them into an interesting book. Lesen Sie weiter...

Am 8. Mai 1999 ver�ffentlicht

I laughed, I cried, I stood up and cheered!!!!!

And then after all of that I read it again. This book was and is truly amazing! It is a definite must read for anyone wishing to train and work in the field. Lesen Sie weiter...

Am 7. Mai 1999 ver�ffentlicht

Great Book -- Very well written.

An intriguing and fascinating "behind-the-scenes" look at what happens at the CIA. I really enjoyed how the book not only detailed portions of the curriculum, but also... Lesen Sie weiter...

Ver�ffentlicht am 12. April 1999 von Robert W McDade

absolutely amazing book

before i was even half way through this book, i was wishing i was out of culinary school instead of getting ready to start. Lesen Sie weiter...

Ver�ffentlicht am 23. M�rz 1999 von "studentchef"

The Making of a Chef: Mastering Heat at the Culinary Institute of America [Englisch] [Taschenbuch]

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