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The Reach of a Chef: Professional Cooks in the Age of Celebrityby Michael Ruhlman
Synopses & Reviews
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.
The acclaimed author of "The Soul of a Chef" explores the allure of the celebrity chef in modern America.
About the Author
Michael Ruhlman has written for the New York Times, Los Angeles Times, Gourmet, and Saveur and was a host on the PBS series Cooking Under Fire.
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Cooking and Food » Baking » Professional Baking and Desserts