The Soul of a Chef: The Journey Toward Perfection (Google eBook)

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Penguin, Aug 1, 2001 - Cooking - 384 pages
24 Reviews
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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Ruhlman is a great writer and makes food come alive. - Goodreads
Ruhlman is a very good and entertaining writer. - Goodreads
He has heart and is a passionate food writer. - Goodreads
That's a rare gift in a writer. - Goodreads

Review: The Soul of a Chef: The Journey Toward Perfection

User Review  - Wendy Greenberg - Goodreads

Loved this but not quite as much as the tense Making of a Chef which just swept you along in its tension surrounding "service". This is a more sedentary book. First half concentrates on the Master ... Read full review

Review: The Soul of a Chef: The Journey Toward Perfection

User Review  - Mike Zyskowski - Goodreads

In his continuing quest to understand the world of food, Ruhlman focuses on the story of three chefs. A bit disjointed, the first third of the book is like a mystery full of suspense, almost a ... Read full review

Contents

Selected Recipes from Brian Polcyns Certified Master Chef Exam and Five Lakes Grill
Selected Recipes from Michael Symon Lola Bistro and Wine Bar
Selected Recipes from Thomas Keller The French Laundry
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About the author (2001)

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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