The Soul of a Chef - by Michael Ruhlman (Paperback)

About the Book

Ruhlman's storytelling combines with his immense love of food to reveal the people whose goal is to serve perfect food. Through talking with the most talented young chefs in the business, Ruhlman takes readers on a journey toward the soul of a chef.

Book Synopsis

"...[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.

Review Quotes

"Ruhlman sets out to perform a task even restaurant insiders would find difficult: to delve so deeply into the hearts and minds of a few select chefs that he may discover the essence of haute cuisine.
"Amazingly enough, he succeeds--by turning his investigation into 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

About the Author

Michael Ruhlman is the author of nine non-fiction books, one collection of novellas, and nine cookbooks (most recently The Book of Cocktail Ratios) and co-author with various chefs of ten other cookbooks. Best known for writing about food, chefs and the work of professional cooking, he has also written for The New York Times, The New York Times Sunday Magazine, The Wall Street Journal, Gourmet magazine, and other publications.