The Soul Of A Chef: The Journey Toward Perfection

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The Soul Of A Chef: The Journey Toward Perfection

by Michael Ruhlman

Penguin Books | July 19, 2001 | Trade Paperback

The Soul Of A Chef: The Journey Toward Perfection is rated 4 out of 5 by 1.
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.

Format: Trade Paperback

Dimensions: 384 pages, 8.45 × 5.55 × 0.86 in

Published: July 19, 2001

Publisher: Penguin Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0141001895

ISBN - 13: 9780141001890

Found in: Professional

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Reviews

Rated 4 out of 5 by from Great Micheal Ruhlman did a great job putting three different stories together in this one. Part one is a near-perfect portrait of what a chef goes through to even get a shot at a CMC title. Parts two and three give us a great inside look at two very different kitchens with two very different chefs. I highly recommend this book to anyone interested in the culinary industry.
Date published: 2004-11-15

– More About This Product –

The Soul Of A Chef: The Journey Toward Perfection

by Michael Ruhlman

Format: Trade Paperback

Dimensions: 384 pages, 8.45 × 5.55 × 0.86 in

Published: July 19, 2001

Publisher: Penguin Books

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0141001895

ISBN - 13: 9780141001890

Table of Contents

The Soul of a Chef Part One: Certified Master Chef Exam (or the Objective Truth of Great Cooking)
Part Two: Lola
Part Three: Journey Toward Perfection
Epilogue: It Begins When You Wake Up
Appendix
Acknowledgments

From the Publisher

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.

About the Author

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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