Making of a Chef by Michael Ruhlman

I recently read a great book by Michael Ruhlman called "Making of a Chef--Mastering Heat at the Culinary Institute of America".

It's partly about the Culinary Institute and it's rigorous approach to teaching classical cooking skills and churning out graduates highly experienced in all things food related.  It's also a journey by Ruhlman from being a mere writer covering the CIA to becoming a chef in his own right. 

Ruhlman, who has gone on to write a number of popular books about food, also is well known now for co-authoring cookbooks with world famous chefs such as Thomas Keller, Eric Ripert, and Michael Symon.  His blog site is www.ruhlman.com.

The book taught me personally many things:  a) the CIA is a massively influential force on the food industry as a whole, not just the restaurant world, b) I would never want to be a real chef in a restaurant working 60-90 hour weeks, c) Ruhlman and many of his co-horts in the book simply love food, and I do too!

I recommend this book and look forward to picking up a copy of his book on cooking ratios and how to enhance your own home cookery!