A review by vdoprincess
The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman

4.0

I reread this book every couple of years, and love it every time. I guess I just like the idea of peeking inside what it takes to become a world-class chef. In addition, it inspires me to cook more. You can't read about all those lovely foods without wanting to eat more than my customary "bowl of pasta with butter and parmesan."