The Reach of a Chef: Professional Cooks in the Age of Celebrity

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Penguin, May 18, 2006 - Cooking - 352 pages
2 Reviews
The author of The Soul of a Chef looks at the new role of the chef in contemporary culture

For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the greatest living writer on the subject of chefs?and on the business of preparing food.? In The Reach of a Chef, Ruhlman examines 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. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.
 

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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

LibraryThing Review

User Review  - willyt - LibraryThing

The author discusses the current state of --- and changes that have occurred in --- food culture in the US. He does this by observing and interacting with chefs at a variety of higher end restaurants ... Read full review

Selected pages

Contents

Its Not the French Laundry Per Se
The Morphing Chef
Shadow Urge
Cant Go Home Again
Doctor Ryan
A Kinder Gentler Kitchen
Waiting for Bibimbap
Grant Achatz
Melissa Kelly
One Thing Leads to Another
The Branded Chef
The Outpost and the Rollout
Emeril and Rachael
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About the author (2006)

Michael Ruhlman is the author of The Making of a Chef, The Soul of a Chef, and Charcuterie. He has also collaborated with Thomas Keller on two cookbooks, The French Laundry Cookbook and Bouchon. Additionally, Ruhlman has written for The New York Times, Gourmet, Saveur, and Food Arts magazine, as well as being featured on the PBS series Cooking Under Fire.

 

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