About this title: In 1996 Michael Ruhlman entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. After nine grueling weeks of classroom instruction, he was then granted entrance to the school's numerous kitchens to learn the secrets of mastering the techniques of world-famous chefs. Exploring the essence of becoming a chef, ...
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Note: This is a general synopsis. Each listing is described below.
Description: Acceptable. Clean interior, tight binding, cover and interior shows moderate wear and dirt, pages also slightly yellow from use and age. read more
Description: Very Good. 0805061738 All orders ship same/next day. Orders before 2: 00 PM EST ship same day. Satisfaction guaranteed or your money back. read more
Binding: Paperback
Publisher: Owl Books
Date Published: 1999
ISBN-13:9780805061734ISBN:0805061738
Description: Acceptable. Softcover, major curl to front cover, slight curl to back cover, first few pages heavy foxing and water damage, other pages clean, binding sound. B8top. read more
Binding: Hardcover
Publisher: Henry Holt and Co
Date Published: 1997
ISBN-13:9780805046748ISBN:0805046747
Description: Good. Used Condition-GOOD can be a well cared for Book that is in great condition to a Book that may show some signs of wear. GOOD Books sometimes are permanently marked; have some spine or page creases; exibit signs of aging or an ExLibrary copy. ** Sometimes grease pencil or permanent marking on cover. May contain limited notes and or highlighting. 100% Satisfaction guaranteed on all purchases. ** SHIPS FROM USA-Domestic Delivery takes 5-14 days ** read more
Description: Good. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Very Good. 0805046747 Overall good condition with clean text and good binding unless otherwise noted. Edges lightly soiled. Stamp markings on top edge and DJ. Most items ship within 24 hours. read more
"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's eyes. I think this was one of his first books, so the writing isn't exactly the most polished and he asks really pedantic questions whenever he's interviewing someone (and he usually includes short biographies in 4th grade book report format) but don't let that detract from the main arc of the book, in which he discovers how to make the perfect brown veal stock."
"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."
"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 names like Eric Ripert and Rick Moonen popped up.
Fun? Yes. LIfe changing? No. But I did get hungry a whole lot and started to re-believe the goodness of classical French cooking. I want some roux."
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