Wm's Reviews > The Making of a Chef: Mastering Heat at the Culinary Institute of America

The Making of a Chef by Michael Ruhlman
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's review
Jan 21, 2009

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bookshelves: food-gardening-self-sufficiency, history-biography-memoir

The writing here is not quite as smooth as Ruhlman's later books on the culinary world, but it's still a fascinating book that has some great passages. And it's fun to see how the project begins to take hold of him in a way that turns him from a journalist into something kinda of else -- almost or even all-the-way -- a cook. One thing that sets this apart from other culinary school or kitchen memoirs is that because Ruhlman had access to the instructors and eventually the president of the CIA, you get philosophy (and almost theological debates) and worldview in addition to scenes in the kitchen. It's that extra dimension that makes this worth reading.

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