©1997 by Michael Ruhlman; (P)1998 by Blackstone Audiobooks
This was one of the most enjoyable books I have heard in awhile. I stayed up all night to listen to the entire thing- almost 12 hours! I couldn't put it down.
It was so interesting to learn about the CIA and so interesting to learn about food in general. And the author can write!
Just don't listen to this if you are hungry.....
since the last review was a few years ago, they havn't re-recorded it and the narration spoils the experience. Maybe the author should have read this book. I searched for books narrated by this author and will avoid any of them. I love culinary tales and it should have been wonderfu, operative word SHOULD. Try 'My Life in France' 'The Making of a Chef' both of these have gifted narrators.
I had to read this book for a paper I had to write in one of my culinary classes. At first I thought this book was extremely boring. I even hated it, but as I read on I started to actually enjoy it. I liked the way it was written and it made me feel as if I was in the kitchen. Over all it's a pretty good book and it's good to read if you have an interest in cooking. Even if you don't want to be a chef it's still good to read.
A very good book. It gives a reader general idea what it's like to attend the Culinary Institute of America and some of the courses and skills taught there. it's a good book to read for anyone interested in the culinary arrests. The editing of the audio book sounds choppy in some sections, but overall, it's a good book.
Read it because my daughter's been accepted to the CIA. I hope she's really prepared! I recommended that she read it as well. She will as soon as high school finals are over. The info is almost 10 years old, but still good ... and eye opening.
This is a tough listen. The performance is just awful. The acting is flat, monotone, and riddled with mispronunciations. But it's not all the actor's fault. The editing is abysmal. The actor trails off in mid sentence and it was completely overlooked. This happens unconscionably often. The book is really good otherwise. I'd suggest buying the book instead.
I am a graduate of the CIA, and can confirm the accuracy of this discription having met most of the chef instructors personally. however the pronunciation of the jargon is a real problem for me. very well read otherwise.
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