Title
The Making Of A Chef: Mastering Heat At The Culinary Institute Of America
Delivery time: 8-12 business days (International)
Well Reported And Heartfelt, Ruhlman Communicates The Passion That Draws The Acolyte To This Precise And Frantic Profession.The New York Times Book Reviewjust Over A Decade Ago, Journalist Michael Ruhlman Donned A Chef'S Jacket And Houndstoothcheck 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 Being A Professional Cook And The People Who Enter The Profession. As Ruhlmannow An Expert On The Fundamentals Of Cookingrecounts His Growing Mastery Of The Skills Of His Adopted Profession, He Propels Himself And His Readers Through A Score Of Kitchens And Classrooms In Search Of The Elusive, Unnameable Elements Of Great Food.Incisively Reported, With An Insider'S Passion And Attention To Detail, The Making Of A Chef Remains The Most Vivid And Compelling Memoir Of A Professional Culinary Education On Record.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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We provide a 2-year limited warranty, from the date of purchase for all our products.
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This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
We accept payments with :
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Frequently Asked Questions
- Q: What is 'The Making of a Chef' about? A: 'The Making of a Chef' is a memoir by Michael Ruhlman that chronicles his experiences as a student at the Culinary Institute of America, exploring the skills and spirit required to become a professional cook.
- Q: Who is the author of the book? A: The author of 'The Making of a Chef' is Michael Ruhlman, a journalist and culinary expert.
- Q: What is the length of the book? A: 'The Making of a Chef' contains 336 pages.
- Q: What kind of binding does this book have? A: This book is available in paperback binding.
- Q: When was the book published? A: 'The Making of a Chef' was published on March 31, 2009.
- Q: Is this book suitable for beginners in cooking? A: Yes, 'The Making of a Chef' is suitable for beginners as it provides insights into the foundational skills and mindset needed in a culinary career.
- Q: What category does this book fall under? A: 'The Making of a Chef' falls under the category of Memoirs.
- Q: What makes this book different from other cooking books? A: This book focuses on the personal journey and experiences of becoming a chef rather than just recipes, making it a unique memoir in the culinary genre.
- Q: Is there any additional content in the second edition of the book? A: The second edition of 'The Making of a Chef' is revised, which may include updated insights and reflections from the author.
- Q: What is the condition of the book being offered? A: The book is offered in new condition.