The Reach of a Chef: Professional Cooks in the Age of Celebrity
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 ReviewUser 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
THE REACH OF A CHEF: Beyond the KitchenUser Review - Jane Doe - Kirkus
A Plimptonesque writer finds further adventures, and misadventures, over an open range.Building on The Making of a Chef (1997) and The Soul of a Chef (not reviewed), Ruhlman returns to the Culinary ... Read full review