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May 29, 2007 | ISBN 9780143112075 Buy
May 18, 2006 | ISBN 9781101201657 Buy
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May 29, 2007 | ISBN 9780143112075
May 18, 2006 | ISBN 9781101201657
The author of The Soul of a Chef looks 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 chefs, and 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 is the author of twelve nonfiction books, including The Soul of a Chef, and has coauthored many cookbooks, such as The French Laundry Cookbook with Thomas Keller.
[Ruhlman] has a wonderful sense of narrative and pace . . . an amazing visual and aural memory. (The New York Times Book Review)IÆm sure [Ruhlman is] a pretty good cook himself, but I would urge him not to give up his day job, because heÆs a terrific writer. (Newsday)
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