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

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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, this book reveals the elusive, unnameable elements of great cooking.

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The Making of a Chef: Mastering Heat at the Culinary Institute of America
2009, Holt McDougal, New York

ISBN-13: 9780805089394

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The Making of a Chef: Mastering Heat at the Culinary Institute of America
1999, Holt McDougal, New York

ISBN-13: 9780805061734

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