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1 Beaverton Cooking and Food- Professional and Quantity

The Reach of a Chef: Beyond the Kitchen

by

The Reach of a Chef: Beyond the Kitchen Cover

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

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Synopses & Reviews

Publisher Comments:

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.

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.)

Synopsis:

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

About the Author

Michael Ruhlman is the author of The Making of a Chef, The Soul of a Chef, and Charcuterie. He has also collaborated with Thomas Keller on two cookbooks, The French Laundry Cookbook and Bouchon. Additionally, Ruhlman has written for The New York Times, Gourmet, Saveur, and Food Arts magazine, as well as being featured on the PBS series Cooking Under Fire.

 

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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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(11 of 22 readers found this comment helpful)

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
Subject:
General Cooking
Copyright:
Edition Description:
Hardback
Publication Date:
20060518
Binding:
Hardback
Grade Level:
from 12
Language:
English
Pages:
352
Dimensions:
9.28x6.56x1.17 in. 1.25 lbs.
Age Level:
from 18

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Related Subjects

Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Food Writing » General
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

The Reach of a Chef: Beyond the Kitchen Used Hardcover
0 stars - 0 reviews
$9.95 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.)
"Synopsis" by , The acclaimed author of "The Soul of a Chef" explores the allure of the celebrity chef in modern America.
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