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Interviews | February 14, 2012

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Stephen DauStephen Dau's The Book of Jonas is a marvelous, lyrical debut that examines the effects of war on everyone involved. Dau weaves together the stories... Continue »
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4 Burnside Cooking and Food- Food Writing

The Reach of a Chef: Beyond the Kitchen

by Michael Ruhlman

The Reach of a Chef: Beyond the Kitchen Cover

ISBN13: 9780670037636
ISBN10: 067003763x
Condition: Standard
Dustjacket: Standard
All Product Details

 

Synopses & Reviews

Publisher Comments:

The acclaimed author of "The Soul of a Chef" explores the allure of the celebrity chef in modern America.

Review:

"There's no rest for the restaurateur in Ruhlman's engaging account of a culinary world that's become even more frenetic in the wake of the Food Network's success and the rise of celebrity chefs desperately clinging to their stars. Ruhlman (The Making of a Chef; The Soul of a Chef) revisits some of the people he's worked with in the past and the school where he trained to see how things have changed since 'chef branding, with its product lines, multiple name — recognized restaurants, and entertainment venues, has lured the chef out of the kitchen.' Ruhlman points out the irony of such chefs as Wolfgang Puck, Emeril Lagasse and Anthony Bourdain becoming so successful that they no longer have time to practice the thing that brought them success in the first place. He solicits opinions on the phenomenon from an array of people in the business and also profiles some of those still shaping American cooking in the kitchen, from Melissa Kelly and her down-to-earth comfort food to Grant Achatz and his avant-garde, technical creations. Ruhlman has a light, unobtrusive style, and he brings considerable knowledge to the table when commenting on either individual dishes or the industry as a whole. (On sale May 22)" Publishers Weekly (Copyright Reed Business Information, Inc.)
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What Our Readers Are Saying

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Average customer rating based on 1 comment:
worldtravel04, July 19, 2007 (view all comments by worldtravel04)
I'm a bit jealous of Michael Ruhlman...a great writer, talented in the kitchen, and paid to hang out with and eat the food of some of the best chefs in the country.

With mouth-watering prose and great attention to the detail of the food set before him, Ruhlman takes an interesting look at America's food revolution and the rise of celebrity chefs with the advent of the Food Network. He also returns to the Culinary Institute of America to see how their curriculum has evolved to reflect changing student demographics and cultural norms during the past decade.

A good read for anyone interested in the professional world of cooking.
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Product Details

ISBN:
9780670037636
Subtitle:
Beyond the Kitchen
Author:
Ruhlman, Michael
Publisher:
Viking Adult
Subject:
General
Subject:
History
Subject:
United states
Subject:
Cooks
Subject:
Methods - Professional
Copyright:
2006
Publication Date:
20060518
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Pages:
352
Dimensions:
9.28x6.56x1.17 in. 1.25 lbs.
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The Reach of a Chef: Beyond the Kitchen Used Hardcover
0 stars - 0 reviews
$8.95 In Stock
Product details 352 pages Viking Books - English 9780670037636 Reviews:
"Publishers Weekly Review" by , "There's no rest for the restaurateur in Ruhlman's engaging account of a culinary world that's become even more frenetic in the wake of the Food Network's success and the rise of celebrity chefs desperately clinging to their stars. Ruhlman (The Making of a Chef; The Soul of a Chef) revisits some of the people he's worked with in the past and the school where he trained to see how things have changed since 'chef branding, with its product lines, multiple name — recognized restaurants, and entertainment venues, has lured the chef out of the kitchen.' Ruhlman points out the irony of such chefs as Wolfgang Puck, Emeril Lagasse and Anthony Bourdain becoming so successful that they no longer have time to practice the thing that brought them success in the first place. He solicits opinions on the phenomenon from an array of people in the business and also profiles some of those still shaping American cooking in the kitchen, from Melissa Kelly and her down-to-earth comfort food to Grant Achatz and his avant-garde, technical creations. Ruhlman has a light, unobtrusive style, and he brings considerable knowledge to the table when commenting on either individual dishes or the industry as a whole. (On sale May 22)" Publishers Weekly (Copyright Reed Business Information, Inc.)
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