The Making Of A Chef: Mastering Heat At The Culinary Institute Of America
If you've ever daydreamed about what it might be like to attend culinary school, wonder no longer: you can vicariously experience the training of a top-tier chef through the eyes of journalist Ruhlman, who talked his way into the CIA because he thought the resulting experience would make for a good book. He was right. Ruhlman finds the CIA to be a world of imposing personalities, towering egos, high drama, and amazing food. You'd never guess that the making of a brown sauce, the unmolding of a terrine, or the trussing of a chicken could be occasions for high drama, but in Ruhlman's hands, these culinary adventures read like the pages of a spy thriller. The first of a trilogy.
Other books in "Foodie Memoirs"