Overview

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.

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9781483002026

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Reviews

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 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 A fine introduction to Ruhlman's writing. -- Publishers Weekly [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 lively blend of reportage, reflection, and recipes...Ruhlman's writing makes it come alive. -- Los Angeles Times A hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking. -- Anthony Bourdain

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 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 A lively blend of reportage, reflection, and recipes...Ruhlman's writing makes it come alive. -- Los Angeles Times A hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking. -- Anthony Bourdain A fine introduction to Ruhlman's writing. -- Publishers Weekly [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

Author Information

Michael Ruhlman has collaborated on several bestselling cookbooks, including The French Laundry Cookbook, Bouchon, and Alinea. He is the author of critically acclaimed books including The Soul of a Chef, The Elements of Cooking, Ratio, and Ruhlman's Twenty. He has written about food and cooking for the New York Times, Gourmet, Food Arts, and other publications. Donald Corren is a stage, television, and voice actor whose work has been featured on and off Broadway, in regional theaters, behind animated characters, and on television for the past three decades. Trained in the theater division at Juilliard, he is also a writer whose credits include the original Martha Stewart Living television series and the medals ceremonies of the 2002 Winter Olympics in Salt Lake City, Utah.

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