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List Price: $16.00Amazon.com's Price: $10.88
You Save: $5.12 (32%)as of 05/22/2012 03:02 EDT
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Binding: Paperback
EAN: 9780141001890
Edition: Later Printing
ISBN: 0141001895
Item Dimensions: 8285076552
Label: Penguin (Non-Classics)
Languages: EnglishUnknownEnglishOriginal LanguageEnglishPublished
Manufacturer: Penguin (Non-Classics)
Number Of Items: 1
Number Of Pages: 370
Publication Date: August 01, 2001
Publisher: Penguin (Non-Classics)
Release Date: August 01, 2001
Studio: Penguin (Non-Classics)
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Editorial Review:
Product Description:
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.
Amazon.com Review:
For his first book, The Making of a Chef, hands-on journalist Michael Ruhlman attended the most prestigious cooking school in the U.S., the Culinary Institute of America. He also earned his chef's whites and began cooking professionally. Ruhlman ventures further into the secret lives of chefs with his second book, The Soul of a Chef. This enthusiastically researched report is divided into three parts: The first concerns the Certified Master Chef exam, a brutal weeklong cooking marathon that measures the skill levels of professional chefs. The second and third parts of Ruhlman's book are devoted to the careers of two different chefs, Michael Symon of Cleveland's Lola Bistro and Thomas Keller of Napa Valley's legendary French Laundry. The thread connecting these three tales together is Ruhlman's quest for culinary perfection: Does it exist? Is it possible? How is it even measurable? Ruhlman does indeed stumble onto the realization of his high-minded ideal, serving up a palatable conclusion for hard-core foodies equally obsessed with the perfect meal. --Sumi Hahn Almquist
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