The Reach of a Chef: Beyond the Kitchen

Front Cover
Penguin, 2006 - Cooking - 338 pages
41 Reviews
"Michael Ruhlman has long enjoyed a love affair with cooking, food, and the work of the chef. His previous exploration of the restaurant kitchen and the men and women who call it home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs - and on the business of preparing food." But even his broad experience couldn't have prepared him for the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO." "Beginning at Per Se, one of the most recent, exclusive, and expensive of Manhattan's four-star restaurants, Ruhlman takes readers into some of America's most illustrious - and most frenetic - kitchens. Throughout his travels, he seeks out and explains new trends and phenomena, like Las Vegas's recent elevation to the country's food Gomorrah, and returns to previous haunts to see what's changed. A dispatch from a new world where chefs are stars and culinary school classes are burgeoning, The Reach of a Chef looks at the state of professional cooking in the post-Child, Food Network era via the heavy hitters in the industry such as Thomas Keller and Masa Takayama, Grant Achatz and Melissa Kelly, Emeril Lagasse and a new breed of cooking celebrity: girl next door Rachael Ray." "In the end, readers get an in-the-trenches look at professionals whose very life's work had once been to feed us in order to feed themselves - but is now increasingly a type of work that delivers them to corporate boardrooms and television studios."--BOOK JACKET.
  

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LibraryThing Review

User Review  - AuntieClio - LibraryThing

The Reach of a Chef is the third book Michael Ruhlman has written about chefs. In each one he has taken on one aspect of being a chef; just starting, established, and now, when a chef can no longer be ... Read full review

Review: The Reach of a Chef: Beyond the Kitchen

User Review  - Rgg - Goodreads

A little too Inside Baseball for me. Ruhlman has become an insider and it somehow drains this book of it's appeal. More like a collection of long magazine articles. Read full review

Contents

Its Not the French Laundry Per Se
3
The Morphing Chef
9
Shadow Urge
16
Cant Go Home Again
33
Doctor Ryan
40
A Kinder Gentler Kitchen
57
Waiting for Bibimbap
75
Grant Achatz
101
One Thing Leads to Another
199
The Branded Chef
212
The Outpost and the Rollout
223
Emenl and Rachael
237
PerSe
271
Masa
295
Thomas and Masa
318
Acknowledgments
339

Melissa Kelly
150

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About the author (2006)

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.

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