The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman
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Reviews about Recipes in this Book
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Roasted beet salad with horseradish vinaigrette
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Lisa Is Cooking
Thank you to Michael Symon for this dish, and thank you to Michael Ruhlman for including it in The Soul of a Chef.....So, why the gushing gratitude? This dish was fantastic.
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- ISBN 10 1101525231
- ISBN 13 9781101525234
- Published Aug 01 2001
- Format eBook
- Page Count 384
- Language English
- Countries United States
- Publisher Penguin Books
Publishers Text
In 1997, journalist and cook Michael Ruhlman observed incognito the certified Master Chef examination at the Culinary Institute of America, one of the most grueling competitions in the gastronomic world. In his critically acclaimed The Making of a Chef, which Peter Kamisky of The New York Times hailed as well-reported and heartfelt, Ruhlman offered a vivid and unique portrait of this unique world.
This book combines Ruhlman's masterful storytelling with his immense love of food to reveal the men and women whose main goal is to serve food of perfection. Through working and talking with three of the most talented young chefs in the business, Ruhlman takes the reader on a journey past the dark heart of the profession toward the soul of a chef - a journey that takes him into the kitchens of the finest restaurants from the Napa Valley to the Hudson Valley. Here he reveals the collective experience of these men as they all strive to achieve their own level of perfection.
This is a satisfying and fascinating immersion into the hearts and minds of those who undertake the grueling, but richly rewarding pledge to serve only the best. It is a must for gastronomes, prospective chefs and all lovers of great food.
Other cookbooks by this author
- The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails
- The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails
- The Book of Schmaltz: Love Song to a Forgotten Fat
- The Book of Schmaltz: Love Song to a Forgotten Fat
- Charcuterie: The Craft of Salting, Smoking, and Curing
- Charcuterie: The Craft of Salting, Smoking, and Curing
- Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
- Charcuterie: The Craft of Salting, Smoking, and Curing
- Egg: A Culinary Exploration of the World's Most Versatile Ingredient
- Egg: A Culinary Exploration of the World's Most Versatile Ingredient
- Egg: A Culinary Exploration of the World's Most Versatile Ingredient
- The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
- The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
- The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
- The Elements of Cooking: Translating the Chef's Craft For Every Kitchen
- From Scratch: 10 Meals, 150 Recipes, and Dozens of Techniques You Will Use Over and Over
- From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over
- Gabriel Kreuther: The Spirit of Alsace, A Cookbook
- Gabriel Kreuther: The Spirit of Alsace, a Cookbook
- Grocery: The Buying and Selling of Food in America
- Grocery: The Buying and Selling of Food in America
- The Making of a Chef: Mastering Heat at The Culinary Institute of America
- The Making of a Chef: Mastering Heat at The Culinary Institute of America
- The Making of a Chef: Mastering Heat at The Culinary Institute of America
- Meat Pies: An Emerging American Craft
- Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
- Michael Symon's Live to Cook
- Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
- Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking
- The Reach of a Chef: Beyond the Kitchen
- The Reach of a Chef: Professional Cooks in the Age of Celebrity
- A Return to Cooking
- A Return to Cooking
- Ruhlman.com
- Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to... Book 3)
- Ruhlman's How to Sauté: Foolproof Techniques and Recipes for the Home Cook
- Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto: The Ideas and Techniques That Will Make You a Better Cook
- Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto
- Salumi: The Craft of Italian Dry Curing
- Salumi: The Craft of Italian Dry Curing
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection
- The Soul of a Chef: The Journey Toward Perfection