The Making of a Chef: Mastering Heat at the Culinary Institute
Journalist Michael Ruhlman talked his way into the CIA: the  Culinary Institute of America, the Harvard of cooking schools. It had  something to do with potatoes a grand-uncle had eaten deacades earlier,  how the man could remember them so well for so long, buried as they had  been in the middle of an elegant meal. Ruhlman wanted to learn how to  cook potatoes like that--like an art--and the CIA seemed the place to  go. The fun part of this book is that we all get to go along for the  ride without having to endure the trauma of cooking school.Ever wonder what goes on in a busy kitchen, why your meal comes late or  shows up poorly cooked? The temptation is to blame the waiter, but  there are a world of cooks behind those swinging doors, and Ruhlman  marches you right into it. It's a world where, when everything is going  right, time halts and consciousness expands. And when a few things go  wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly  skills to make the education of a chef a visceral experience.--This text refers to an out of print or unavailable edition of this title.