In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today. A New York Times Notable Book.
Are you looking for highly nutritious and tasty food within a few minutes without much effort?
This Instant Pot Electric Pressure Cooker Cookbook contains mouthwatering and healthy recipes that are easy to prepare. This cookbook will show you ho...
Do work a full time job? Do you want a home workout plan to get in shape? This book is for you. This book also comes with a diet and recipe plan. This book includes a simple and effective fitness program that provides quick workouts for the on-th...
If you want the highest quality knife blade you need to learn how to use a whetsone, the most effective Japanese way of sharpening knives is to maintain their edge crisp and sharp.
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Whetsto...
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their fir...
Here Is A Preview Of What You'll Learn...
The Basics of the Air Fryer
Easy Breakfasts with the Air Fryer
Lunches for Those Days You are Busy
Dinners for the Whole Family
Yummy Desserts to End the Day
Much, Much, More!
Here Is A Preview Of Some O...
Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the US Capitol building to the first barbecue launched into space almost two hundred years later.
Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hu...
WANT TO LEARN OVER 165 EASY AND QUICK RECIPES WITH STEP BY STEP INSTRUCTIONS? DISCOVER DELICIOUS CROCKPOT, AIR FRYER AND SPIRALIZER RECIPES ALL IN ONE BOOK!
Here Is A Preview Of Some Of The Crockpot Recipes You'll Learn...
Egg and Sausage Casserol...
In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America’s relationship with its food and investigates the overlooked source of so much of it—the grocery store. In a culture obsessed with food—...
Narrator: Jonathan Todd Ross Published: 05/16/2017
