The Soul of a Chef: The Journey Toward Perfection

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Penguin, Aug 1, 2001 - Cooking - 384 pages
5 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.
 

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LibraryThing Review

User Review  - jms001 - LibraryThing

What does it take to be a chef? Michel Ruhlman explores this question in his book, The Should of a Chef: The Journey Toward Perfection. He spends a third of his time observing chefs as they try to ... Read full review

LibraryThing Review

User Review  - suniru - LibraryThing

This was a fun book. It can be a little wordy and over the top in parts..but so is the author's enthusiasm for his subject. I have no desire to eat dishes on the culinary levels of these chefs but really enjoyed learning about the process, mechanics and inspirations that drive them. Read full review

Contents

Selected Recipes from Brian Polcyns Certified Master Chef Exam and Five Lakes Grill
Selected Recipes from Michael Symon Lola Bistro and Wine Bar
Selected Recipes from Thomas Keller The French Laundry
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About the author (2001)

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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