The making of a chef : mastering heat at the Culinary Institute of America
(Book)

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Average Rating
Published
New York : Henry Holt and Co., 2009.
Status

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LocationCall NumberStatusDue Date
Central - Adult BiographyB RUHLMAN M 2009Checked OutSeptember 9, 2021

Description

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Format
Book
Edition
Revised edition.
Physical Desc
xix, 305 pages ; 21 cm
Language
English
ISBN
9780805089394, 080508939X

Notes

Description
Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

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Citations

APA Citation (style guide)

Ruhlman, M. (2009). The making of a chef: mastering heat at the Culinary Institute of America (Revised edition.). Henry Holt and Co..

Chicago / Turabian - Author Date Citation (style guide)

Ruhlman, Michael, 1963-. 2009. The Making of a Chef: Mastering Heat At the Culinary Institute of America. New York: Henry Holt and Co.

Chicago / Turabian - Humanities Citation (style guide)

Ruhlman, Michael, 1963-. The Making of a Chef: Mastering Heat At the Culinary Institute of America New York: Henry Holt and Co, 2009.

MLA Citation (style guide)

Ruhlman, Michael. The Making of a Chef: Mastering Heat At the Culinary Institute of America Revised edition., Henry Holt and Co., 2009.

Note! Citation formats are based on standards as of August 2021. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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