Comments on: The Making of a Chef: New Edition http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html Translating the Chef's Craft for Every Kitchen Wed, 17 Mar 2010 02:32:08 +0000 hourly 1 By: Jorge Arribasplata http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32858 Jorge Arribasplata Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32858 Michael, what's up with the black and white pictures of food?.Just curious. Personally,I like color pics, so I can appreciate the (color and the texture) of the different techniques. --------------------------- P.S What do you think of Peruvian food? Have you ever had it?. I am asking you because I am from Perú. Gracias, Jorge Michael, what’s up with the black and white pictures of food?.Just curious.
Personally,I like color pics, so I can appreciate the (color and the texture) of the different techniques.
—————————
P.S What do you think of Peruvian food? Have you ever had it?. I am asking you because I am from Perú.

Gracias, Jorge

]]> By: rainey http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32855 rainey Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32855 Read the first edition many years ago. It's wonderful and much deserves its longevity and popularity. I used to live in Hyde Park but left within a few years of the CIA moving into St. Andrews. I also briefly lived in Staatsburg and enjoyed your story of thinking you'd roll over and sleep in when snowed in. Mazel tov! Read the first edition many years ago. It’s wonderful and much deserves its longevity and popularity.

I used to live in Hyde Park but left within a few years of the CIA moving into St. Andrews. I also briefly lived in Staatsburg and enjoyed your story of thinking you’d roll over and sleep in when snowed in.

Mazel tov!

]]> By: luis http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32856 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32856 That's it, went to Amazon, found Ratios and bougth it. It will get here when it gets here... but Ruhlman on Techniques and insights to real cooking... is a treat. (Although he gets cranky if you...try and fill in the BLANKS...). Hopefully, there are NO blanks in this book...not many anyway. Been playing round with my new carbon steel De Buyers pan... Best, most versatile ever. And built like brickhouse. Now all I need is the inspiration to make great food in it. That’s it, went to Amazon, found Ratios and bougth it. It will get here when it gets here… but Ruhlman on Techniques and insights to real cooking… is a treat.
(Although he gets cranky if you…try and fill in the BLANKS…).
Hopefully, there are NO blanks in this book…not many anyway.
Been playing round with my new carbon steel De Buyers pan… Best, most versatile ever. And built like brickhouse.
Now all I need is the inspiration to make great food in it.

]]> By: luis http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32857 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32857 Carbon steel debuyers from France... big hunking piece of steel baby. Non-stickiness... from day one. Eggs.. Sweet plaintains.. you name your gooiest... this thing performs. All clad .. Emerilware....1810 stainless... CAST IRON... no contest. Lighter and non stick indestructible pan. I can set the induction top and walk AWAY!.....as I brown and crisp whatever...Sooo happy? because..this shit is not in the cookbooks...Nooooooooooo!!!!!!!!!!!!! trial and error babe!. Carbon steel debuyers from France… big hunking piece of steel baby. Non-stickiness… from day one. Eggs.. Sweet plaintains.. you name your gooiest… this thing performs.
All clad .. Emerilware….1810 stainless… CAST IRON… no contest. Lighter and non stick indestructible pan. I can set the induction top and walk AWAY!…..as I brown and crisp whatever…Sooo happy? because..this shit is not in the cookbooks…Nooooooooooo!!!!!!!!!!!!! trial and error babe!.

]]> By: Laura http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32853 Laura Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32853 I really enjoyed The Making of a Chef...as did I The Reach of a Chef...now I see where you got your inspiration for your latest book! I really enjoyed The Making of a Chef…as did I The Reach of a Chef…now I see where you got your inspiration for your latest book!

]]> By: Offalboy http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32854 Offalboy Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32854 Oh, I am totally getting this! By the way check out my interpretation of the kind of idolizing foodie posts you and Bourdain probably love to loathe :) but its what you get when you write good stuff! <a href="http://offalboy.blogspot.com/2009/03/homage-de-ruhlman.html" rel="nofollow">http://offalboy.blogspot.com/2009/03/homage-de-ruhlman.html</a> Oh, I am totally getting this!

By the way check out my interpretation of the kind of idolizing foodie posts you and Bourdain probably love to loathe :) but its what you get when you write good stuff! http://offalboy.blogspot.com/2009/03/homage-de-ruhlman.html

]]> By: brandon_w http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32846 brandon_w Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32846 Sarah - This book also convinced me that I was not cut out for a culinary career. I am going to enjoy being a lifelong hobbyist. Sarah – This book also convinced me that I was not cut out for a culinary career. I am going to enjoy being a lifelong hobbyist.

]]> By: chad http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32847 chad Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32847 That's so interesting as one could easily fill another 2 pages with all of the ratios and percentages necessary for manipulating textures these days... numbers which did not exist a few years ago. That’s so interesting as one could easily fill another 2 pages with all of the ratios and percentages necessary for manipulating textures these days… numbers which did not exist a few years ago.

]]> By: Salty http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32848 Salty Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32848 I take back that crack about Culinary grads. It was a long day and I was tired. I take back that crack about Culinary grads. It was a long day and I was tired.

]]> By: ntsc http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32849 ntsc Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32849 I picked up Making in hard cover about the time it came out. The title was stolen from an excellent series on Presidential Elections from 60 through the next several, so that got me to open it. I brought it home. It is now autographed and I have all but one of the Ruhlman published books. My feet would not have been able to take this work 20 years ago but I might have tried it then. I've taken a half dozen one day courses at CIA and a boot camp, my wife has done about the same but two longer boot camps. I've enjoyed all of them, although the Chef teaching knife skills gave me a hard time about my knife grip, but shut up when I explained why. I picked up Making in hard cover about the time it came out. The title was stolen from an excellent series on Presidential Elections from 60 through the next several, so that got me to open it. I brought it home. It is now autographed and I have all but one of the Ruhlman published books.

My feet would not have been able to take this work 20 years ago but I might have tried it then.

I’ve taken a half dozen one day courses at CIA and a boot camp, my wife has done about the same but two longer boot camps. I’ve enjoyed all of them, although the Chef teaching knife skills gave me a hard time about my knife grip, but shut up when I explained why.

]]> By: Scott http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32850 Scott Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32850 I want that ratio sheet. Badly. What a nice and useful thing to have on a kitchen cork board. I want that ratio sheet. Badly. What a nice and useful thing to have on a kitchen cork board.

]]> By: JoP in Omaha http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32851 JoP in Omaha Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32851 Ah, the ratio book, finally! It's been a long wait. As for "The Making..."--the new cover is lovely. I continue to love that book, and it continues to excite me, making me go to the kitchen to try new things. What an impact it had and continues to have...thanks, Michael. Ah, the ratio book, finally! It’s been a long wait. As for “The Making…”–the new cover is lovely. I continue to love that book, and it continues to excite me, making me go to the kitchen to try new things. What an impact it had and continues to have…thanks, Michael.

]]> By: Erin http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32852 Erin Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32852 I'm still loaning out my old edition to anyone who will read it. But the new one has such a sexy-looking cover that I may have to buy that one, too. I’m still loaning out my old edition to anyone who will read it. But the new one has such a sexy-looking cover that I may have to buy that one, too.

]]> By: Roberto N. http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32830 Roberto N. Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32830 Key word being ratio here... right? Key word being ratio here… right?

]]> By: Jerry http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32831 Jerry Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32831 Michael, I've just finished reading the original edition for the third time and still enjoy it. If I was *any* younger (just turned 62) I'd be in culinary school in a second. Michael,

I’ve just finished reading the original edition for the third time and still enjoy it. If I was *any* younger (just turned 62) I’d be in culinary school in a second.

]]> By: John Jezl http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32832 John Jezl Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32832 I bought this last year for my daughter who is now in culinary school. I just stole it back from her and started reading it. Great book. I bought this last year for my daughter who is now in culinary school. I just stole it back from her and started reading it. Great book.

]]> By: Victoria http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32833 Victoria Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32833 It is a fabulous book. And I got my copy of Ratio this week from Amazon! Looks like another MR winner. Thank you. It is a fabulous book.

And I got my copy of Ratio this week from Amazon! Looks like another MR winner.

Thank you.

]]> By: sharon http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32834 sharon Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32834 we would pay 50$ for those ratios. 1 egg, 1 yolk, 1 cup of creamy milk = custard. Comes in right handy. we would pay 50$ for those ratios. 1 egg, 1 yolk, 1 cup of creamy milk = custard. Comes in right handy.

]]> By: Vivian http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32835 Vivian Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32835 MR will you have signed copies of this and Ratio available on your site? I'm sure some of us would gladly purchase them from you. MR will you have signed copies of this and Ratio available on your site? I’m sure some of us would gladly purchase them from you.

]]> By: Natalie Sztern http://blog.ruhlman.com/2009/04/the-making-of-a-chef-new-addition.html/comment-page-1#comment-32836 Natalie Sztern Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/04/the-making-of-a-chef-new-addition.html#comment-32836 this is the first book i ever read of yours, so how great to re-print it with up-to-date information on the industry. (typed with a 4 month old pup on my lap :) this is the first book i ever read of yours, so how great to re-print it with up-to-date information on the industry. (typed with a 4 month old pup on my lap :)

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