The Making of a Chef (2nd ed.)

"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 b