Tag Archives: CIA

Side towel vs. pot holder

Among the many pleasures of Michael Ruhlman’s Making of a Chef is a generous helping of kitchen technique and best practices, gleaned through his introductory Skills class at the Culinary Institute of America. The use of the side towel is a … Continue reading

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Food for Thought: Making of a Chef

Making of a Chef is not a new book; it was first published in 1997 and I only became aware of it because of author Michael Ruhlman’s latest, Grocery. But it’s not outdated at all, other than the numbers quoted for … Continue reading

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