The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman

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  • Duck terrine with shiitake mushrooms and orange ginger sauce

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Appetizers / starters
    • Ingredients: whole duck; pork butt; shiitake mushrooms; shallots; Madeira wine; pork back fat; duck livers; heavy cream; oranges; fresh ginger; marmalade; chutney; dry sherry; ground ginger; honey; dry mustard; ground cayenne pepper
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  • Spicy smoke-roasted pork loin with green apple-horseradish sauce

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Main course; Summer
    • Ingredients: pork loin; sage; thyme; savory; apples; mayonnaise; horseradish
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  • Grilled vegetable terrine

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Side dish; Cooking ahead
    • Ingredients: eggplants; carrots; red peppers; yellow squash; shiitake mushrooms; gelatin; balsamic vinegar; shallots
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  • Green bean salad with bacon vinaigrette

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Salads; Side dish; Summer
    • Ingredients: tomatoes; bacon; shallots; veal stock; apple cider vinegar; parsley or chives; beans - haricot
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  • Poulet sauté Stanley

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Main course; French
    • Ingredients: whole chicken; ground cayenne pepper; curry powder; heavy cream; mushrooms; black truffles
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  • Five Lakes Grill firecracker shrimp with pineapple relish

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Pasta, doughs & sauces; Main course; Asian
    • Ingredients: shrimp; Thai garlic chile sauce; wonton wrappers; pineapple; red peppers; cilantro; limes; scallions; angel hair pasta
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  • Ginger calamari with green onion sauce

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Appetizers / starters
    • Ingredients: calamari; fresh ginger; ginger ale; scallions
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  • Shrimp cocktail (shrimp with ancho chile sauce)

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Appetizers / starters; Mexican
    • Ingredients: store-cupboard ingredients; shellfish stock; bay leaves; parsley; ancho chiles; coriander seeds; tomato ketchup; tomatoes; rice vinegar; horseradish; shrimp
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  • Corn crêpes with BBQ sauce and sour cream

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Pancakes, waffles & crêpes; Side dish
    • Ingredients: duck confit; red onions; jalapeño chiles; espresso beans; Worcestershire sauce; tomato paste; apple cider vinegar; balsamic vinegar; veal stock; chile powder; ground cumin; ground coriander; sour cream
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  • Roasted beet salad with horseradish vinaigrette

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Salads; Appetizers / starters; Summer; Vegan; Vegetarian
    • Ingredients: golden beets; beets; horseradish; rice vinegar; orange juice; truffle oil; watercress
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  • Slash and burn grouper with crab Tater Tots, avocado, and red pepper coulis

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Main course
    • Ingredients: grouper; jerk paste; shallots; red peppers; cilantro; avocados; limes; potatoes; breadcrumbs; chives; lump crabmeat
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  • Crème brûlée Napolean

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: almonds; phyllo pastry; cream; vanilla beans; fresh ginger; store-cupboard ingredients; oranges
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  • Oysters and pearls

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Appetizers / starters; French
    • Ingredients: oysters; pearl tapioca; heavy cream; crème fraîche; dry vermouth; shallots; chives; osetra caviar
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  • Sauteed calf's brain with Savoy cabbage, pancetta, and brown butter sauce

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Appetizers / starters; French
    • Ingredients: carrots; leeks; parsnips; veal stock; thyme; calf brains; Savoy cabbage; capers; sherry vinegar; chives; butter; pancetta; bay leaves; parsley; turnips
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  • Pan-seared sea scallops with asparagus and Perigord black truffles

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Main course
    • Ingredients: sea scallops; asparagus; leeks; carrots; turnips; black truffles; mushroom stock; sherry vinegar
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  • "Caesar salad" - Parmigiano-Reggiano custards with romaine lettuce and Parmesan crisp

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Mousses, trifles, custards & creams; Appetizers / starters; American
    • Ingredients: shallots; balsamic vinegar; canned anchovies; heavy cream; Parmigiano Reggiano cheese; romaine lettuce; baguette bread
    show

  • Cream of walnut soup

    from The Soul of a Chef: The Journey Toward Perfection The Soul of a Chef by Michael Ruhlman

    • Categories: Soups; Appetizers / starters
    • Ingredients: walnuts; heavy cream; vanilla beans; pears; walnut oil
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Notes about this book

  • Eat Your Books

    See Lisa Is Cooking's take on a recipe from this book.

  • nelleke on July 15, 2011

    Michael Ruhlman is a fantastic writer. He is able to get you very much involved in the exams of the Certified Master Chef. This book is much, much more then a cookbook. You have to read it. Put it besides your bed.

Notes about Recipes in this book

  • Poulet sauté Stanley

    • Shelmar on September 05, 2019

      Very good, basic repeatable technique, though scaling down to one chicken makes the sauce awkward. "Serves ten" is closer to twenty.

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Reviews about this book

  • Amateur Gourmet

    Ruhlman, who’s a master at weaving a compelling food narrative, reveals in this book a world of pulsing intensity and fanatical dedication to the craft of cooking.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 067089155X
  • ISBN 13 9780670891559
  • Published Jun 01 2000
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Viking Books
  • Imprint Viking 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.

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