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Reach of a Chef: Beyond the Kitchen

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Sort by: Showing 1 – 3 of 2 Customer Reviews
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  • Anonymous

    Posted June 24, 2006

    Not so good

    I read the bestselling 'Making of a Chef' and 'Soul of a Chef' and was very eager to read this book. Both of Ruhlman's prevoius 'chef' books are entertaining reading and hold the reader's attention with wonderful detail and a sense of adventure. However, I find that reach of a chef has much less grip on the reader, and much more of Ruhlman's philosophizing. This makes more than a few chapters of this book very boring reading. I understand that Ruhlman has gone beyond describing the workings of a culinary class/restaurant kitchen and to a new aspect: the celebrity chef. However he manages to make the subject and his opinions on it rather bland and boring which had me nodding off after a few pages. Ruhlman has his own distinctive style which I greatly admire, not the brash no-holds-barred writing style of Bourdain which appeals in a different way,but this book is not one of Ruhlman's best.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted March 8, 2009

    OSU Comp Student 2009

    "The Reach of a Chef: Beyond the Kitchen" by Michael Ruhlman, talks about chefs today and how they are glorified. Not only does he talk about how chefs are glorified, he also talks about how there are so many different kinds of chefs in the world. "The Reach of a Chef" is written in the form of memoirs. Ruhlman tries to bring across the point that as a chef, the kitchen will always be there for you. It is the start of your career and can bring a chef many amazing things, but if a chef wants to get out of all the insanity and spotlight it will always be there for him waiting. This book has some pros and cons. The pros are that Ruhlman has a great background on the subject and the his interviews play a key part in the book. The cons are that the message isn't known until the last page and the organization of the book is kind of confusing.

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  • Anonymous

    Posted January 27, 2010

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