The Soul of a Chef
The Journey Toward Perfection
Published on 1. August 2001
384 pages
978-1-101-52531-9 (ISBN)
Description
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.
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08/2001
The Penguin Press
€18.50
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06/2000
Viking Books
€44.80
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Person
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.
Content
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
Part Two: Lola
Part Three: Journey Toward Perfection
Epilogue: It Begins When You Wake Up
Appendix
Acknowledgments
