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  <id>164428</id>
  <title><![CDATA[The Making of a Chef: Mastering Heat at the Culinary Institute]]></title>
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          <author id="13623">
        <name><![CDATA[Michael Ruhlman]]></name>
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    <name><![CDATA[Srik]]></name>
    <location><![CDATA[Marblehead, MA]]></location>        
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    <rating>5</rating>
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  <read_at>Tue Oct 14 00:00:00 -0700 2008</read_at>
  <date_added>Tue Sep 23 08:49:50 -0700 2008</date_added>
  <date_updated>Tue Oct 14 11:30:16 -0700 2008</date_updated>
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    <body><![CDATA[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.  <br/><br/>I have never before been so engaged in a subject, literally hanging on every word.  I mean who wouldn't be interested...<a href="http://www.goodreads.com/review/show/33608305">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/33608305]]></url>
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      <review id="44637302">
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    <name><![CDATA[Emily]]></name>
    <location><![CDATA[New Haven, CT]]></location>        
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  <title>The Making of a Chef: Library Edition</title>
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    <rating>4</rating>
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  <read_at>Mon Feb 09 00:00:00 -0800 2009</read_at>
  <date_added>Wed Jan 28 08:58:28 -0800 2009</date_added>
  <date_updated>Mon Feb 09 19:33:29 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Umm, it was an interesting book, I thought I'd like it a lot more since I'm obsessed with cooking, and it is good and inspiring and reminds me that I'm quite happy cooking but NOT going to culinary school ever.  Still, I think Ruhlman's Walk on Water was ten times better.<br/><br/>Also, I'm not pa...<a href="http://www.goodreads.com/review/show/44637302">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/44637302]]></url>
</review>
      <review id="47765679">
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    <name><![CDATA[Jill]]></name>
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    <rating>5</rating>
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  <read_at>Mon Jan 01 00:00:00 -0800 2001</read_at>
  <date_added>Fri Feb 27 23:16:55 -0800 2009</date_added>
  <date_updated>Fri Feb 27 23:18:41 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Really interesting and enjoyable book to read.  I wanted to apply to culinary school when I finished it, but luckily for the planet, I didn't.  Still, I think I enjoy watching &quot;Last Restaurant Standing,&quot; &quot;Hell's Kitchen,&quot; &quot;Top Chef,&quot; and &quot;Next Food TV Star&quot; mo...]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/47765679]]></url>
</review>
      <review id="43050868">
    <user id="1533140">
    <name><![CDATA[Cera]]></name>
    <location><![CDATA[The United States]]></location>        
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  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
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    <rating>4</rating>
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  <read_at>Thu Dec 25 00:00:00 -0800 2008</read_at>
  <date_added>Wed Jan 14 14:43:55 -0800 2009</date_added>
  <date_updated>Wed Jan 28 15:13:35 -0800 2009</date_updated>
  <read_count>1</read_count>
    <body><![CDATA[This cross between personal memoir and journalism focuses on Ruhlman attending classes at the Culinary Institute of America in the mid-late 90s.  Although about food and cooking, this isn't the sort of book that has recipes in the back; instead it's a look at a lot of different things around the way...<a href="http://www.goodreads.com/review/show/43050868">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/43050868]]></url>
</review>
      <review id="40319230">
    <user id="1316034">
    <name><![CDATA[Katy]]></name>
    <location><![CDATA[Palo Alto, CA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1316034-katy]]></url>
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  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
  <image_url>http://photo.goodreads.com/books/1172335605m/164428.jpg</image_url>
  <link>http://www.goodreads.com/book/show/164428.The_Making_of_a_Chef_Mastering_Heat_at_the_Culinary_Institute</link>
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    <rating>4</rating>
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  <read_at>Thu Dec 18 00:00:00 -0800 2008</read_at>
  <date_added>Wed Dec 17 12:33:54 -0800 2008</date_added>
  <date_updated>Wed Dec 17 12:36:01 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[This book was fantastic. I love how the author recreates the emotions of being in the kitchen. I sweated and had a rapid heartbeat like the whole time I was reading! The only thing that kept it from being a full 5 stars was the inexplicable return to the brown roux throughout the book. It was like h...<a href="http://www.goodreads.com/review/show/40319230">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/40319230]]></url>
</review>
      <review id="73942166">
    <user id="2822071">
    <name><![CDATA[molly]]></name>
    <location><![CDATA[San Francisco, CA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/2822071-molly]]></url>
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  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
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    <rating>4</rating>
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  <read_at>Thu Oct 08 00:00:00 -0700 2009</read_at>
  <date_added>Thu Oct 08 23:15:25 -0700 2009</date_added>
  <date_updated>Thu Oct 08 23:18:49 -0700 2009</date_updated>
  <read_count>1</read_count>
    <body><![CDATA[I really, really enjoyed reading this book.  I picked it up promptly at 12 o'clock every day, read between bites of my lunch, and was very sorry to have to put it down at 1.  As someone who is vaguely considering going to culinary school one day, it was amazing to be able to live it through Ruhlman'...<a href="http://www.goodreads.com/review/show/73942166">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/73942166]]></url>
</review>
      <review id="77541287">
    <user id="2069941">
    <name><![CDATA[Litchick]]></name>
    <location><![CDATA[Las Vegas, NV]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/2069941-litchick-money]]></url>
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  <id type="integer">925544</id>
  <isbn>0805046747</isbn>
  <isbn13>9780805046748</isbn13>
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  <title>The Making Of A Chef : Mastering Heat At The Culinary Institute Of America</title>
  <average_rating>4.01</average_rating>
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    <rating>4</rating>
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  <read_at>Tue Nov 17 00:00:00 -0800 2009</read_at>
  <date_added>Thu Nov 12 07:48:49 -0800 2009</date_added>
  <date_updated>Tue Nov 17 20:20:46 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I decided to read this after reading Ruhlman's latest, &quot;Ratios.&quot; It's a compelling read about working through the culinary program at CIA, but it also delves into ruminations about quality that reminded me of &quot;Zen and the Art of Motorcycle Maintenance.&quot; The passion with which the...<a href="http://www.goodreads.com/review/show/77541287">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/77541287]]></url>
</review>
      <review id="2160383">
    <user id="136957">
    <name><![CDATA[Ben]]></name>
    <location><![CDATA[Houston, TX]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/136957-ben-exner]]></url>
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    <rating>4</rating>
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  <recommended_for><![CDATA[cooks and foodies]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Wed Mar 01 00:00:00 -0800 2006</read_at>
  <date_added>Wed Jun 20 08:28:43 -0700 2007</date_added>
  <date_updated>Wed Jun 20 08:40:50 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[A first hand account of what it's like to attend the most prestigious culinary school in the U.S.--the Culinary Institute of America (CIA) in Hyde Park, NY.  A good companion to <a href="http://www.goodreads.com/book/show/33313.Kitchen_Confidential_Adventures_in_the_Culinary_Underbelly_updated_edition_" title="Kitchen Confidential  Adventures in the Culinary Underbelly (updated edition) by Anthony Bourdain">Kitchen Confidential</a>, The Making of a Chef reveals a lot about the macho, you work-until-you-keel-over culture of professi...<a href="http://www.goodreads.com/review/show/2160383">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/2160383]]></url>
</review>
      <review id="67393992">
    <user id="751241">
    <name><![CDATA[Alex]]></name>
    <location><![CDATA[Paramus, NJ]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/751241-alex]]></url>
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    <rating>4</rating>
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  <read_at>Sun Aug 30 00:00:00 -0700 2009</read_at>
  <date_added>Fri Aug 14 11:32:00 -0700 2009</date_added>
  <date_updated>Sun Aug 30 14:12:37 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Solid, interesting writing about a man with white collar guilt learning a traditionally blue collar trade that white collar people happen to love.  That guilt created some nice tension in the book and I really enjoyed the people I met through Ruhlman's writing.  I also did a fat foodie jiggle when n...<a href="http://www.goodreads.com/review/show/67393992">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/67393992]]></url>
</review>
      <review id="79723605">
    <user id="1162320">
    <name><![CDATA[Corey]]></name>
    <location><![CDATA[Stanford, CA]]></location>        
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    <rating>4</rating>
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  <date_added>Wed Dec 02 21:22:08 -0800 2009</date_added>
  <date_updated>Wed Dec 02 21:27:10 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Michael Ruhlman's well-written account of the year he spent enrolled as a student at the CIA in Hyde Park, NY. I found it quite interesting to read about the technical aspects of a chef's training (many hours devoted to making stock!), as well as Ruhlman's musings on the mentality and work habits th...<a href="http://www.goodreads.com/review/show/79723605">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/79723605]]></url>
</review>
      <review id="79312752">
    <user id="1091434">
    <name><![CDATA[Bryan]]></name>
    <location><![CDATA[University Park, PA]]></location>        
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    <rating>3</rating>
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  <read_at>Thu Nov 26 00:00:00 -0800 2009</read_at>
  <date_added>Sun Nov 29 13:11:31 -0800 2009</date_added>
  <date_updated>Sun Nov 29 13:13:19 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Ehh.  I thought that the best parts of this book were the actual descriptions of the courses students took and the descriptions of his classmates and why they enrolled in culinary school.  An awful lot of the book was Ruhlman quoting faculty members as they went on and on about the virtues of brown ...<a href="http://www.goodreads.com/review/show/79312752">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/79312752]]></url>
</review>
      <review id="61983820">
    <user id="2334847">
    <name><![CDATA[Becky]]></name>
    <location><![CDATA[Seattle, WA]]></location>        
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    <rating>5</rating>
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  <date_added>Thu Jul 02 21:44:22 -0700 2009</date_added>
  <date_updated>Thu Jul 02 21:45:49 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I read this because I thought I wanted to be a chef.  I'm really glad I read this book.  It was a real eye opener as far as what it takes to become a chef.  I love to cook but I don't think I want to live food.  It was a great read.  And I recommend it to anyone who loves watching anything on Foodtv...<a href="http://www.goodreads.com/review/show/61983820">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/61983820]]></url>
</review>
      <review id="55828350">
    <user id="1519673">
    <name><![CDATA[Eleanor]]></name>
    <location><![CDATA[Menlo Park, CA]]></location>        
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  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
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  <link>http://www.goodreads.com/book/show/164428.The_Making_of_a_Chef_Mastering_Heat_at_the_Culinary_Institute</link>
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    <rating>5</rating>
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  <date_added>Tue May 12 13:01:56 -0700 2009</date_added>
  <date_updated>Tue May 12 13:02:56 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I loved this book - knowing chefs as I do,<br/>it was a great look into their lives as students<br/>at the CIA and why/how they are like they are..<br/>Besides, if I had another lifetime, I'd like to be<br/>going through that school over and over and over and over<br/>again]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/55828350]]></url>
</review>
      <review id="1594269">
    <user id="108729">
    <name><![CDATA[Lisa]]></name>
    <location><![CDATA[Playa Del Rey, CA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/108729-lisa]]></url>
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  <text_reviews_count type="integer">101</text_reviews_count>
  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
  <image_url>http://photo.goodreads.com/books/1172335605m/164428.jpg</image_url>
  <link>http://www.goodreads.com/book/show/164428.The_Making_of_a_Chef_Mastering_Heat_at_the_Culinary_Institute</link>
</book>

    <rating>5</rating>
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  <read_at>Sun Apr 01 00:00:00 -0800 2001</read_at>
  <date_added>Fri Jun 01 15:52:29 -0700 2007</date_added>
  <date_updated>Fri Jun 01 15:55:00 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[This is an excellent book! This book changed my life, caused me to change my career, and spurned me to dive right into the culinary world. This is a up close and personal, behind the scene look at the inner workings of the Culinary Institute of America at Greystone. The fact that the author is a wri...<a href="http://www.goodreads.com/review/show/1594269">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/1594269]]></url>
</review>
      <review id="68723829">
    <user id="2659021">
    <name><![CDATA[Jim]]></name>
    <location><![CDATA[Rochester, NY]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/2659021-jim]]></url>
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  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
  <image_url>http://photo.goodreads.com/books/1172335605m/164428.jpg</image_url>
  <link>http://www.goodreads.com/book/show/164428.The_Making_of_a_Chef_Mastering_Heat_at_the_Culinary_Institute</link>
</book>

    <rating>5</rating>
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  <read_at></read_at>
  <date_added>Mon Aug 24 13:37:35 -0700 2009</date_added>
  <date_updated>Mon Aug 24 13:41:11 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[If you're interested in food, cooking or the restaurant business, this book is for you.  When you're done reading it, I'm pretty sure you'll want to travel to Hyde Park, NY and dine at the CIA.  ]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/68723829]]></url>
</review>
      <review id="45143072">
    <user id="285400">
    <name><![CDATA[Kelly]]></name>
    <location><![CDATA[The United States]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/285400-kelly]]></url>
    <image><![CDATA[http://photo.goodreads.com/users/1187311356p3/285400.jpg]]></image>
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    <book>
  <id type="integer">164428</id>
  <isbn>0805061738</isbn>
  <isbn13>9780805061734</isbn13>
  <ratings_count type="integer">674</ratings_count>
  <text_reviews_count type="integer">101</text_reviews_count>
  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
  <image_url>http://photo.goodreads.com/books/1172335605m/164428.jpg</image_url>
  <link>http://www.goodreads.com/book/show/164428.The_Making_of_a_Chef_Mastering_Heat_at_the_Culinary_Institute</link>
</book>

    <rating>5</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
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  <read_at>Mon Dec 01 00:00:00 -0800 2008</read_at>
  <date_added>Mon Feb 02 09:23:10 -0800 2009</date_added>
  <date_updated>Mon Feb 02 09:24:12 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[i am a complete food dork...since i don't want to go to culinary school (nor be a restaurant chef), this allowed me to live vicariously.  very informative and entertaining.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/45143072]]></url>
</review>
      <review id="17402410">
    <user id="901783">
    <name><![CDATA[Happyreader]]></name>
    <location><![CDATA[Chicago, IL]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/901783-happyreader]]></url>
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  <ratings_count type="integer">674</ratings_count>
  <text_reviews_count type="integer">101</text_reviews_count>
  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
  <image_url>http://photo.goodreads.com/books/1172335605m/164428.jpg</image_url>
  <link>http://www.goodreads.com/book/show/164428.The_Making_of_a_Chef_Mastering_Heat_at_the_Culinary_Institute</link>
</book>

    <rating>4</rating>
  <votes>0</votes>
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  <read_at>Sat May 01 00:00:00 -0700 1999</read_at>
  <date_added>Sun Mar 09 17:50:59 -0700 2008</date_added>
  <date_updated>Sun Mar 09 18:17:25 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[I read this book around the time I was able to get a some basic culinary education at CHIC in Chicago and Johnson &amp; Wales in Miami (work-related -- I was never going to be a professional cook).  This book is a very engaging and accurate account of what it's like to go to culinary school.  If you enj...<a href="http://www.goodreads.com/review/show/17402410">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/17402410]]></url>
</review>
      <review id="67172239">
    <user id="1706705">
    <name><![CDATA[Kristy]]></name>
    <location><![CDATA[The United States]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1706705-kristy]]></url>
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  <text_reviews_count type="integer">101</text_reviews_count>
  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
  <image_url>http://photo.goodreads.com/books/1172335605m/164428.jpg</image_url>
  <link>http://www.goodreads.com/book/show/164428.The_Making_of_a_Chef_Mastering_Heat_at_the_Culinary_Institute</link>
</book>

    <rating>3</rating>
  <votes>0</votes>
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  <read_at>Tue Jan 01 00:00:00 -0800 2008</read_at>
  <date_added>Wed Aug 12 19:43:36 -0700 2009</date_added>
  <date_updated>Wed Aug 12 19:45:51 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I read this book while my sister-in-law was at the CIA.  It gave me a better understanding about the program and stress she was going through.  ]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/67172239]]></url>
</review>
      <review id="34782821">
    <user id="234908">
    <name><![CDATA[Pink]]></name>
    <location><![CDATA[The United States]]></location>        
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  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
  <image_url>http://photo.goodreads.com/books/1172335605m/164428.jpg</image_url>
  <link>http://www.goodreads.com/book/show/164428.The_Making_of_a_Chef_Mastering_Heat_at_the_Culinary_Institute</link>
</book>

    <rating>4</rating>
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  <recommended_for><![CDATA[people with an interest in classical cooking or cooking schools]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sat Oct 25 00:00:00 -0700 2008</read_at>
  <date_added>Tue Oct 07 20:00:07 -0700 2008</date_added>
  <date_updated>Sat Oct 25 19:07:52 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Interesting book about obtaining an education at the CIA, the Culinary Institute of America, in the mid 90's. I was surprised by the focus on French cooking and the fascination with BROWN or BLOND roux, but found it a very interesting book overall. I'm reading one of Michael Ruhlman's later books no...<a href="http://www.goodreads.com/review/show/34782821">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/34782821]]></url>
</review>
      <review id="533347">
    <user id="43358">
    <name><![CDATA[Bo]]></name>
    <location><![CDATA[Fort Worth, TX]]></location>        
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  <title>The Making of a Chef: Mastering Heat at the Culinary Institute</title>
  <average_rating>4.01</average_rating>
  <image_url>http://photo.goodreads.com/books/1172335605m/164428.jpg</image_url>
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</book>

    <rating>4</rating>
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  <recommended_for><![CDATA[foodies]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Wed Aug 01 00:00:00 -0700 2007</read_at>
  <date_added>Mon Apr 02 11:21:16 -0700 2007</date_added>
  <date_updated>Wed Dec 16 17:24:58 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I like this book a lot.  I like the author a lot.  But it's not perfect.  Just like many readers find the author's friend and colleague Bourdain rude and snobby -- I found Ruhlman a little dramatic, a little too proud  -- to the point of exaggeration? -- but yet an honest writer on an honest quest. ...<a href="http://www.goodreads.com/review/show/533347">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/533347]]></url>
</review>
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