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 chef's 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 Making of a Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishing and driven breed. Ruhlman learns fundamental skills and information about the behavior of food that make cooking anything possible. Ultimately, he propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnameable elements of great cooking.
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呃，好吧，我也是挑三揀四的看瞭點，感覺很好，如何做齣美妙的滋味，這裏麵的奧秘，等你去探索
评分還不錯，就是英語的看著比較慢
评分還不錯，就是英語的看著比較慢
评分呃，好吧，我也是挑三揀四的看瞭點，感覺很好，如何做齣美妙的滋味，這裏麵的奧秘，等你去探索
评分呃，好吧，我也是挑三揀四的看瞭點，感覺很好，如何做齣美妙的滋味，這裏麵的奧秘，等你去探索
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