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003    MWT 
005    20191125024131.0 
006    m     o  h         
007    sz zunnnnnuned 
007    cr nnannnuuuua 
008    130915s2012    xxunnn es      i  n eng d 
020    9781982464899 (sound recording : hoopla Audio Book) 
020    1982464895 (sound recording : hoopla Audio Book) 
029    https://d2snwnmzyr8jue.cloudfront.net/
       bsa_9781455125937_180.jpeg 
028 42 MWT10025183 
037    10025183|bMidwest Tape, LLC|nhttp://www.midwesttapes.com 
040    Midwest|erda 
082 04 641.5/092|aB|223 
099    eAudiobook hoopla 
099    eAudiobook hoopla 
100 1  Ruhlman, Michael,|d1963- 
245 14 The making of a chef :|bmastering heat at the Culinary 
       Institute of America|h[Hoopla electronic resource] /
       |cMichael Ruhlman. 
246 3  Mastering heat at the Culinary Institute of America 
250    Unabridged. 
264  1 [United States] :|bBlackstone Publishing,|c2012. 
264  2 |bMade available through hoopla 
300    1 online resource (1 audio file (12hr., 20 min.)) :
       |bdigital. 
336    spoken word|bspw|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
344    digital|hdigital recording|2rda 
347    data file|2rda 
506    Digital content provided by hoopla. 
511 1  Read by Jeff Riggenbach. 
520    In the winter of 1996, writer Michael Ruhlman donned a 
       chef's jacket and entered the Culinary Institute of 
       America, known as the Harvard of cooking schools, to learn
       the art of cooking. His vivid and eye-opening record of 
       that experience, The Making of a Chef, takes us into the 
       heart of this food-knowledge mecca. Here we meet a coterie
       of talented chefs, an astonishing and driven breed, and 
       experience the pressure and perfectionism of their job. 
       Ruhlman learns fundamental skills and information about 
       the behavior of food that make cooking anything possible. 
       He propels himself and his readers through a score of 
       kitchens and classrooms, from Asian and American regional 
       cuisines to lunch cookery, in search of the elusive, 
       unnameable elements of great cooking. This book was 
       nominated for a 1998 James Beard Foundation award in the 
       Writing on Food category. 
538    Mode of access: World Wide Web. 
600 10 Ruhlman, Michael,|d1963- 
610 20 Culinary Institute of America. 
650  0 Cooks|zUnited States|vBiography. 
700 1  Riggenbach, Jeff.|4nrt 
710 2  hoopla digital. 
856 40 |uhttps://www.hoopladigital.com/title/
       10025183?utm_source=MARC|zInstantly available on hoopla. 
856 42 |zCover image|uhttps://d2snwnmzyr8jue.cloudfront.net/
       bsa_9781455125937_180.jpeg