The Making of a Chef: Mastering Heat at the Culinary Institute of America (by Michael Ruhlman)

I've been going Top Chef crazy this season, so I picked up this book for hopefully a good insidery look at cheffing. I was a little disappointed because the author didn't actually go through the full training at CIA; he went in as a reporter, and dipped in and out of various classes. So you do get some good day-by-day insight into some of the classes, but not all of them. There's quite a lot in there about the tension between his reporter role and his desire to be a cook, which is to me the least interesting thing about the book.

My other minor issue with the book is that he doesn't always explain terms. I had to look up the definition of, say, "confit." I did learn a lot doing that, but I would have preferred a few more quick or slightly clearer explanations along the way. I guess I'd say it was a pretty good book that didn't wow me as much as it could have. Having just done my year-end wrapup, I can guarantee I won't remember much about it this time next year!