The Next Slow Food Book Group Selection is in!
The Making of a Chef, Mastering Heat at the Culinary Institute of America by Michael Ruhlman
Ruhlman, author of Ratio, The Elements of Cooking and Charcuterie, among many others, has made his mark with knowledgeable and engaging food journalism. This is his classic tale of studying at the Culinary Institute of America. Ruhlman takes us along as he learns the whys and wherefores of a good stock, how not to slice your fingers when cutting up your mirepoix and slogs through long hours on his feet. For anyone interested in cooking school or who wonders what happens behind the scenes this is a great read. Ruhlman has worked with such notable chefs as Eric Ripert and Thomas Keller on their books. Originally published in 1997, this new edition includes a new introduction from Ruhlman. He has a very engaging, and informative, blog at www.blog.ruhlman.com.
We will meet to discuss the book on Monday July 20th at Rabelais, 86 Middle street, beginning at 6:00. Slow Food members get a 10% discount on the book.
The book group is open to any and all. We invite you to come out and talk food!