Ruhlman, Michael

After breaking his leg and having his summer plans and college dreams dashed, high school football star Theo Claverback finds a new purpose and relationship while working as a prep cook in a high-end French restaurant. He soon discovers the harsh realities of the culinary world and the risks of crossing the wrong people.

Explains the culinary uses of the egg and includes more than one hundred recipes using eggs grouped by technique, ranging from the simple to the sophisticated.

Offers an incisive commentary on America's relationship with food, and the history of grocerty stores, from its evolution from the earliest trading posts to retail chains and superstores.

Journalist Michael Ruhlman shares his observations of chefs in training at the Culinary Institute of America, discussing how he and his classmates learned fundamental cooking skills and advanced food preparation techniques over the course of two years.

Journalist Michael Ruhlman shares his observations of chefs in training at the Culinary Institute of America, discussing how he and his classmates learned fundamental cooking skills and advanced food preparation techniques over the course of two years.

Michael Ruhlman describes the vigorous competition necessary to become a Certified Master Chef at the Culinary Institute of America.