• $19.99

Publisher Description

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader’s hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

Like Ruhlman’s The Making of a Chef, this is an instant classic in food writing—one of the fastest growing and most popular subjects today.

GENRE
Nonfiction
NARRATOR
DC
Donald Corren
LENGTH
12:14
hr min
RELEASED
2014
May 13
PUBLISHER
Blackstone Audio
LANGUAGE
EN
English
SIZE
374.5
MB

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