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 ...
Read More
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.
Read Less
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very good. Appears never used, or very lightly used. All of our books come with a 30 day, money back guarantee. Item does not include any supplemental items such as access codes, discs, etc. Order ships quickly!
I bought this book and Kitchen Confidential, by Anthony Bourdain because I have been a Chef all my life and am marrying a woman who has no experience with my lifestyle, motivations and inspirations.
I feel that each of these books, in entirely different ways, represent a very real view of professional chefs. I have always liked this Ruhlman book, but must confess to not caring that much for his others.
proof1
Jan 10, 2008
The Soul of a Writer
Michael Ruhlman portrays the workings of three important contemporary chefs. He does so with a keen sense of human nature, knowledge of the intricacies of "chef-dom", and a gentle humility. The book reminds me of an upward spiral, moving from a chef who is having difficulty with a Master exam, to a chef with creative chutzpah, Michael Symon, to the amazing creator of the French Laundry, Thomas Keller.
This book is easy to read and sometimes hard to put second to other demands. The world is a better place for having a book like this to read. I have gratitude for Michael Ruhlman as I am better off for having read it.
