Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school.
Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience.
I love, love, loved this book. It may be my favorite book of the year.
This is an inside look at the 2 year training program for chefs at the C.I.A. Fabulous. The whole experience was so much kinder and smarter than I had expected.
I found this book fascinating. It has given me a new respect for the entire experience of "eating out".....so many components to be considered.
If you've ever wondered what it would be like to be attend the Culinary Institute of America, this is the book for you!