28,80 €*
Versandkostenfrei per Post / DHL
Lieferzeit 1-2 Wochen
"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."-The New York Times Book Review
Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman-now an expert on the fundamentals of cooking-recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.
Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.
"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."-The New York Times Book Review
Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman-now an expert on the fundamentals of cooking-recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.
Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.
| Medium: | Taschenbuch |
|---|---|
| Seiten: | 336 |
| ISBN-13: | 9780805089394 |
| ISBN-10: | 080508939X |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Ruhlman, Michael |
| Hersteller: | Henry Holt & Company |
| Maße: | 210 x 141 x 37 mm |
| Von/Mit: | Michael Ruhlman |
| Erscheinungsdatum: | 31.03.2009 |
| Gewicht: | 0,307 kg |
| Medium: | Taschenbuch |
|---|---|
| Seiten: | 336 |
| ISBN-13: | 9780805089394 |
| ISBN-10: | 080508939X |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Ruhlman, Michael |
| Hersteller: | Henry Holt & Company |
| Maße: | 210 x 141 x 37 mm |
| Von/Mit: | Michael Ruhlman |
| Erscheinungsdatum: | 31.03.2009 |
| Gewicht: | 0,307 kg |
Ähnliche Produkte
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
Lieferzeit 1-2 Wochen
Aktuell nicht verfügbar
Lieferzeit 1-2 Wochen
Lieferzeit 4-7 Werktage