Books matching: insights into professional cooking
2 result(s)
- #1Heatby:
Save:A deliciously entertaining, slightly rambling immersion into the world of high-stakes cooking - best for food lovers and armchair culinary adventurers. Don’t expect a straight-line story, but do expect to be amused, informed, and maybe a little bit hungry.
Bill Buford takes the reader on a culinary journey through his experiences working as an unpaid apprentice in the kitchens of Babbo and later training with master pasta makers and a butcher in Italy. The book provides insights into the world of professional cooking, detailing Buford's adventures and misadventures, his love for food, and his quest for culinary knowledge. Through vivid descriptions and engaging storytelling, Buford shares his experiences, from chopping carrots in a New York restaurant to learning the art of butchery in Italy.
THE FIRST GLIMPSE I had of what Mario Batali’s friends had described to me as the “myth of Mario” was on a cold Saturday night in January 2002, when I invited him to a birthday dinner. Batali, the che...May 2006•358 pages - #2
Save:A smart, insider look at professional chef training - best enjoyed by food lovers, aspiring cooks, and anyone curious about the hard work behind culinary excellence.
'The Making of a Chef: Mastering Heat at the Culinary Institute of America' by Michael Ruhlman is a detailed account of the author's experiences at the CIA, exploring the journey of becoming a chef. Ruhlman delves into the culinary program at CIA, sharing insights into the classes, instructors, and fellow students. The writing style is described as expository, with precise descriptions of the culinary world, showcasing Ruhlman's passion for cooking and food.
The bundle waiting for me on the couch had been secured with butcher’s string and looked as ordinary as laundry. I tucked it beneath my arm and strode out of the office and through Roth Hall, the main...1997•330 pages
