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A review by srikinar
The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman
5.0
It's possible that this book has helped change my life... I was already leaning towards trying to become a chef, but this book may have provided the push that I needed.
I have never before been so engaged in a subject, literally hanging on every word. I mean who wouldn't be interested in the best rue to use for making the consummate brown sauce??!?!! All right, I know that most of you wouldn't, but to me, that was fascinating. Told with interesting anecdotes and insightful musings, Ruhlman paints a picture of the CIA, that, by all rights, shouldn't be available uness you have attended the school.
This book did for me what all good books should. It made me want to dive in to the subject. I want to start making my own stocks, I want to (gasp) try baking, something I've never been interested in.
If you are remotely interested in the growing foodie world, this is a must read!
I have never before been so engaged in a subject, literally hanging on every word. I mean who wouldn't be interested in the best rue to use for making the consummate brown sauce??!?!! All right, I know that most of you wouldn't, but to me, that was fascinating. Told with interesting anecdotes and insightful musings, Ruhlman paints a picture of the CIA, that, by all rights, shouldn't be available uness you have attended the school.
This book did for me what all good books should. It made me want to dive in to the subject. I want to start making my own stocks, I want to (gasp) try baking, something I've never been interested in.
If you are remotely interested in the growing foodie world, this is a must read!