Michael Ruhlman
2001-08-01
"...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking" -- Anthony Bourdain, The New York Times
The classic account of what drives a chef to perfection by accaimed write Michael Ruhlman -- —winner of the IACP Cookbook Award
In this in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry (and Per Se). This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing.
This book dives deep into the minds of some of the world's top chefs, offering a behind-the-scenes look at the passion and dedication required to achieve culinary excellence. It's like being in the kitchen with these culinary wizards, seeing their struggles and triumphs firsthand. For someone like me, who thrives on the art and science of cooking, this read is both inspiring and relatable. It's a reminder that perfection in the kitchen is a journey, not a destination.
