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A review by pattydsf
The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman
4.0
I always enjoy reading about food, which is not surprising since I love to cook and eat. So when I saw that my library was getting rid of this book, I brought it home. Not a good idea since my shelves are already packed, but I couldn't pass this up. I like Ruhlman's book called Ratio and I wondered how he became a cook.
All became clear with this book. Ruhlman spent half a year researching the CIA (Culinary Institute of America). Long before immersion memoirs or stunt non-fiction became so popular, Ruhlman decided to go to classes at the CIA. He took some of the basic instruction that all students must take at this world-famous cooking school.
I thoroughly enjoyed this book. In an alternate life, I might have gone to a culinary school. I don't have the stamina to be a professional chef, but I thought it might be fun. This book showed me that I would have been crazy to even try.
This book is more than 15 years old and cooking has changed as has the CIA itself. However, Ruhlman writes well, he is passionate about his subject and he gives a balanced portrait of the most famous culinary school.
I recommend this book to any foodie, to folks who like to read about other peoples' lives and to readers who enjoy non-fiction written about unusual experiences.
All became clear with this book. Ruhlman spent half a year researching the CIA (Culinary Institute of America). Long before immersion memoirs or stunt non-fiction became so popular, Ruhlman decided to go to classes at the CIA. He took some of the basic instruction that all students must take at this world-famous cooking school.
I thoroughly enjoyed this book. In an alternate life, I might have gone to a culinary school. I don't have the stamina to be a professional chef, but I thought it might be fun. This book showed me that I would have been crazy to even try.
This book is more than 15 years old and cooking has changed as has the CIA itself. However, Ruhlman writes well, he is passionate about his subject and he gives a balanced portrait of the most famous culinary school.
I recommend this book to any foodie, to folks who like to read about other peoples' lives and to readers who enjoy non-fiction written about unusual experiences.