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Soul of a Chef (original 2000; edition 2000)
Is a (non-series) prequel to
Has the (non-series) prequel
Amazon.com Amazon.com Review (ISBN 0141001895, Paperback)For his first book, The Making of a Chef, hands-on journalist Michael Ruhlman attended the most prestigious cooking school in the U.S., the Culinary Institute of America. He also earned his chef's whites and began cooking professionally. Ruhlman ventures further into the secret lives of chefs with his second book, The Soul of a Chef. This enthusiastically researched report is divided into three parts: The first concerns the Certified Master Chef exam, a brutal weeklong cooking marathon that measures the skill levels of professional chefs. The second and third parts of Ruhlman's book are devoted to the careers of two different chefs, Michael Symon of Cleveland's Lola Bistro and Thomas Keller of Napa Valley's legendary French Laundry. The thread connecting these three tales together is Ruhlman's quest for culinary perfection: Does it exist? Is it possible? How is it even measurable? Ruhlman does indeed stumble onto the realization of his high-minded ideal, serving up a palatable conclusion for hard-core foodies equally obsessed with the perfect meal. --Sumi Hahn Almquist
(retrieved from Amazon Mon, 30 Sep 2013 13:22:47 -0400)
The author explores the lives of the men and women whose goal is to serve perfect food, drawing on the collective experiences of three talented young chefs to reveal the dreams, goals, and ideas of great chefs.
(summary from another edition)
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