Summary

A New York Times Notable Book

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

Like Ruhlman's The Making of a Chef, this is an instant classic in food writing—one of the fastest growing and most popular subjects today.

Editorial Reviews

“A hold-your-breath-while-you-turn-the-page thriller that’s also an anthropological study of the culture of cooking.” —Anthony Bourdain

“A lively blend of reportage, reflection, and recipes…Ruhlman’s writing makes it come alive.” —Los Angeles Times

“[The Soul of a Chef] has all the makings of a summer potboiler: suspense, intrigue, drama, pathos, and even a little humor.” —Detroit Free Press

“A fine introduction to Ruhlman's writing.” —Publishers Weekly

“Each section of the book is fascinating in itself, especially the introductory section on the Certified Master Chef exam, an ordeal of almost hellish intensity.” —Library Journal

“Following on his previous intimate look into the lives of students and teachers at the Culinary Institute of America, Ruhlman now examines those driven individuals who aspire to culinary perfection…Ruhlman has favorites among these ambitious kitchen monarchs, but that doesn’t detract from his ability to make the reader feel each slip of the knife, each lapse in reproducing a dish exactly as the legendary Escoffier would have presented it.” —Booklist

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Author Bio: Michael Ruhlman

Michael Ruhlman is the author of eighteen books about food, cooking, and other subjects. His books include The Elements of Cooking and Ratio and chef Thomas Keller’s seminal The French Laundry Cookbook as well as a highly successful series about the training of chefs. He has worked at the New York Times and as a food columnist for the Los Angeles Times. He is attended the Culinary Institute of America.

Titles by Author

Details

Format:	Retail CD
Available Formats :	Retail CD
Category:	Nonfiction/Food & Beverages
Publisher:	Blackstone Publishing
CDs:	11
Runtime:	12.23
ISBN:	9781483002040
Audience:	Adult
Language:	English

The Soul of a Chef: The Journey toward Perfection

Summary

Summary

Editorial Reviews

Editorial Reviews

Reviews