The Soul of a Chef

Name: The Soul of a Chef
Price: 42.95 AUD
Availability: OutOfStock
ISBN: 9780141001890

The Journey Toward Perfection

Michael Ruhlman

$42.95

Paperback

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English

Penguin US
01 August 2001

Hotel & catering trades; Cookery, food & drink; General cookery & recipes

""...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking"" -- Anthony Bourdain, The New York Times

The classic account of what drives a chef to perfection by accaimed write Michael Ruhlman -- —winner of the IACP Cookbook Award

In this 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 renowned Thomas Keller of the French Laundry (and Per Se). 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.

By: Michael Ruhlman
Imprint: Penguin US
Country of Publication: United States
Dimensions: Height: 214mm, Width: 139mm, Spine: 22mm
Weight: 352g
ISBN: 9780141001890
ISBN 10: 0141001895
Pages: 384
Publication Date: 01 August 2001
Recommended Age: From 18 years
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

The Soul of a ChefPart One: Certified Master Chef Exam (or the Objective Truth of Great Cooking) Part Two: Lola Part Three: Journey Toward Perfection Epilogue: It Begins When You Wake Up Appendix Acknowledgments

Michael Ruhlman is the author of nine non-fiction books, one collection of novellas, and nine cookbooks (most recently The Book of Cocktail Ratios) and co-author with various chefs of ten other cookbooks. Best known for writing about food, chefs and the work of professional cooking, he has also written for The New York Times, The New York Times Sunday Magazine, The Wall Street Journal, Gourmet magazine, and other publications.

Reviews for The Soul of a Chef: The Journey Toward Perfection

“Ruhlman sets out to perform a task even restaurant insiders would find difficult: to delve so deeply into the hearts and minds of a few select chefs that he may discover the essence of haute cuisine. ""Amazingly enough, he succeeds—by turning his investigation into an adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking.” -- Anthony Bourdain, The New York Times