Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard

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Penguin, 2002 - Sports & Recreation - 336 pages
There are fewer than 10,000 wooden boats in America, but the circulation of WoodenBoat magazine exceeds 180,000. What is it about these boats that has captured the popular imagination? With his "lively blend of reportage [and] reflection" (Los Angeles Times), Michael Ruhlman sets off for a renowned boatyard in Martha's Vineyard to follow the construction of two boats-Rebecca, a 60-foot modern pleasure schooner, and Elisa Lee, a 32-foot powerboat. Filled with exquisite details and stories of the sea, this exciting exploration of a nearly forgotten craft and the colorful personalities involved will enthrall wooden boat owners as well as craftspeople of every stripe, nature enthusiasts, and fans of compelling nonfiction.
 

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WOODEN BOATS: In Pursuit of the Perfect Craft at an American Boatyard

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Ruhlman's (The Soul of a Chef, not reviewed) promising story of attending the construction of two sublime wooden boats falls short in so many areas that it feels woefully out of plumb.Ruhlman has all ... Read full review

Contents

Prologue i
3
The Voyage of Tappan Zee and Beyond
183
The Workmanship of Risk
217
Rebecca Elisa and Jane Dore
293
Epilogue
321
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About the author (2002)

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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