The Soul of a Chef
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The Soul of a Chef
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The Soul of a Chef by Michael Ruhlman
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 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.
Michael Ruhlman's classic book on professional cooking--winner of the IACP Cookbook Award In his second in-depth foray into the world of professional cooking, The Soul of a Chef, 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 future Iron Chef Michael Symon and 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. 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 Book Review
Michael Ruhlman is the author of many books, including The Elements of Cooking, Live to Cook (with Michael Symon), Bouchon (with Thomas Keller), Charcuterie: The Craft of Salting, Smoking, and Curing (with Brian Polcyn) and Ruhlman's Twenty.
Michael Ruhlman is the author of many books, including The Elements of Cooking, Live to Cook (with Michael Symon), Bouchon (with Thomas Keller), Charcuterie: The Craft of Salting, Smoking, and Curing (with Brian Polcyn) and Ruhlman's Twenty.
| SKU | Unavailable |
| ISBN 13 | 9780670891559 |
| ISBN 10 | 067089155X |
| Title | The Soul of a Chef |
| Author | Michael Ruhlman |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Viking Books |
| Year published | 2000-06-26 |
| Number of pages | 370 |
| Prizes | Winner of IACP Crystal Whisk Award (Literary Food Writing) 2001 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |