The Soul of a Chef: The Journey Toward Perfection

Front Cover
Viking, 2000 - Cooking - 370 pages
32 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.

From inside the book

What people are saying - Write a review

User ratings

5 stars
8
4 stars
13
3 stars
7
2 stars
4
1 star
0

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  - Jennifer - Goodreads

I had very mixed reactions to this book. I loved the first two sections (almost to a 5 star level) and really disliked the final third. The first section focused on chefs trying to pass the Certified ... Read full review

Contents

1
19
Lola
119
Journey Toward Perfection
213
Copyright

2 other sections not shown

Common terms and phrases

References to this book

All Book Search results »

About the author (2000)

Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin. His latest works include Charcuterie: The Craft of Salting, Smoking and Curing (2011) and Salumi: The Craft of Italian Dry Curing (2012), both with Brian Polcyn.

Bibliographic information