Reach of a Chef Professional Cooks in the Age of Celebrity

ISBN-10: 0143112074
ISBN-13: 9780143112075
Edition: N/A
Authors: Michael Ruhlman
List price: $17.00 Buy it from $0.69
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Description: The author of The Soul of a Cheflooks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as  More...

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Book details

List price: $17.00
Publisher: Penguin Group (USA) Incorporated
Publication date: 5/29/2007
Binding: Paperback
Pages: 352
Size: 5.50" wide x 8.25" long x 0.75" tall
Weight: 0.682
Language: English

The author of The Soul of a Cheflooks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as the greatest living writer on the subject of chefsand on the business of preparing food. In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.

Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin.

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