A review by bennse2
The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman

3.0

A food guy decides to write a book about culinary education in America. This means this memoir is subjective and a little narrow, but I learned a lot about culinary education and techniques, which I am fascinated by. Recommended for home cooks who are curious about chef-hood and for people who watch Top Chef and wonder about their formal education.