The Soul of a Chef

The Soul of a Chef : The Journey Toward Perfection

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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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Product details

  • Paperback | 370 pages
  • 139.7 x 210.82 x 22.86mm | 430.91g
  • The Penguin Press
  • New York, NY, United States
  • English
  • Reissue
  • 0141001895
  • 9780141001890
  • 210,535

Table of contents

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
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About Michael Ruhlman

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.
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Rating details

5,176 ratings
4.03 out of 5 stars
5 33% (1,706)
4 43% (2,200)
3 20% (1,051)
2 3% (165)
1 1% (54)
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