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.
[Ruhlman] has a wonderful sense of narrative and pace . . . an amazing visual and aural memory. (The New York Times Book Review)
Ruhlman consistently comes through with touching lyricism. (Wall Street Journal)
I'm sure [Ruhlman is] a pretty good cook himself, but I would urge him not to give up his day job, because he's a terrific writer. (Newsday)
[Ruhlman] has a wonderful sense of narrative and pace . . . an amazing visual and aural memory. (The New York Times Book Review
IÆm sure [Ruhlman is] a pretty good cook himself, but I would urge him not to give up his day job, because heÆs a terrific writer. (Newsday)
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.