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

  • 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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Notes about 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 0147716152
  • ISBN 13 9780147716156
  • Published Aug 01 2001
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Penguin Books
  • Imprint Penguin Books

Publishers Text

In his second 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. 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-one of the fastest growing and most popular subjects today.

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