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

By Michael Ruhlman

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Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chefs jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The

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