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

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

In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a culinary education on record.
Specifications
Country USA
Brand Audible
Manufacturer Blackstone Audio, Inc.
Binding Audible Audiobook
Format Unabridged
ReleaseDate 0000-00-00

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32 Yolks: From My Mother's Table to Working the Line

Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

Sous Chef: 24 Hours on the Line

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Yes, Chef: A Memoir

The Soul of a Chef: The Journey Toward Perfection

Culinary Reactions: The Everyday Chemistry of Cooking

32 Yolks: From My Mother's Table to Working the Line

Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

Sous Chef: 24 Hours on the Line

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Yes, Chef: A Memoir

The Soul of a Chef: The Journey Toward Perfection

Culinary Reactions: The Everyday Chemistry of Cooking

32 Yolks: From My Mother's Table to Working the Line

Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany

The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef

Sous Chef: 24 Hours on the Line

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

Yes, Chef: A Memoir

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