The Making of a Chef : mastering heat at the Culinary Institute of America / Michael Ruhlman.

Format:

Book

Author/Creator:

Ruhlman, Michael, 1963-

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Ruhlman, Michael, 1963-.

Ruhlman, Michael.

Culinary Institute of America.

Cooks--United States--Biography.

Cooks.

United States.

Local Subjects:

Ruhlman, Michael.

Genre:

Autobiographies.

Biographies.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

[14], 305, [1] pages ; 25 cm

Edition:

First Edition

Place of Publication:

New York : Henry Holt and Company, 1997.

Contents:

Part I Skill Development. Secret Sharer; Routine; Day Eight; Brown Sauce; The Storm; The Making of Chef Pardus; You Understand What I Am Saying?; A System of Values; Roux Decree

Part II The Formative Kitchens. Introduction to Hot Foods; Lunch Cookery and the Burnt Parsnip; President Metz

Part III Keepers of the Food. Garde Manger; The Second-Term Practical; Bewitched; Externship

Part IV Second Year. Thermal Death Point; St. Andrew's Cafe; St. Andrew's Kitchen; Taste

Part V Bounty. Theater of Perfection; The American Bounty Restaurant; Afterword: Benediction

Appendix: The CIA Curriculum.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0805046747

9780805046748

0805061738

9780805061734

OCLC:

37331691

Online:

Contributor biographical information

Publisher description