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The Soul of a Chef: The Journey Toward Perfection Paperback - 2001
by Michael Ruhlman
Ruhlman's masterful storytelling combines with his immense love of food to reveal the men and women whose main goal is to serve food of perfection. Through working and talking with three of the most talented young chefs in the business, Ruhlman takes readers on a journey toward the soul of a chef.
Summary
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.
First line
Chef Dieter Doppelfeld leads the way to kitchen station four, followed by two men in lab coats with clipboards.
Details
- Title The Soul of a Chef: The Journey Toward Perfection
- Author Michael Ruhlman
- Binding Paperback
- Edition Later Printing
- Pages 384
- Volumes 1
- Language ENG
- Publisher Penguin Books, New York
- Date July 31, 2001
- Features Table of Contents
- ISBN 9780141001890 / 0141001895
- Weight 0.76 lbs (0.34 kg)
- Dimensions 8.5 x 5.52 x 0.82 in (21.59 x 14.02 x 2.08 cm)
- Ages 18 to UP years
- Grade levels 13 - UP
- Library of Congress subjects Cooks - United States
- Library of Congress Catalog Number 990053638
- Dewey Decimal Code 641.5
Media reviews
Citations
- Commonweal, 12/05/2003, Page 26
- New York Times, 12/02/2001, Page 89
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