The Making of a Chef: Mastering Heat at the Culinary Institute of America

305 pp. ""Well reported and heartfelt. Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." --Peter Kaminsky, The New York Times Book Review. "Anyone who is thinking about atting a culinary school, or even getting into cooking period, should read The Making of a Chef to understand the intensity of effort, the sincerity and the focus that all cooks must have in order to succeed." --Charlie Trotter, chef-owner of Charlie Trotter's."Ruhlman's love of cooking bubbles on every page." --Marcia Goldberg, Plain Dealer (Cleveland)"