Reach of a Chef: Beyond the Kitchen

Reach of a Chef: Beyond the Kitchen

by Michael Ruhlman
     
 

The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America

Michael Ruhlman has enjoyed a long love affair with cooking and food. His explorations of kitchens and the professionals who call them home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs-and on the business of preparing

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Overview

The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America

Michael Ruhlman has enjoyed a long love affair with cooking and food. His explorations of kitchens and the professionals who call them home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs-and on the business of preparing food." But even his vast experience couldn't have prepared him for the profound shift that has occurred in the chef's place in society.

Beginning at Per Se, the newest and most expensive of Manhattan's four-star restaurants, Ruhlman takes readers into some of America's most illustrious-and most innovative-kitchens. Throughout his travels, he seeks new trends and phenomena, like Las Vegas's recent elevation to the country's food Gomorrah with the addition of Picasso and Aureole to the Strip's already formidable selection, and returns to legendary haunts like The French Laundry, Le Bernardin, and Cafe Gray to see what's changed. A dispatch from a new world where chefs are celebrities and culinary school classes are burgeoning, The Reach of a Chef looks at the state of professional cooking in the post-Child, Food Network era. In the end, an audience who loves to talk about, read about, and dine in the finest restaurants in America gets an in-the-trenches look at the professionals whose very life's work is to feed us.

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Editorial Reviews

We all love to peek into the kitchens -- and the minds of great chefs. Perhaps no one has abetted that furtive impulse more skillfully than Michael Ruhlman, whom Anthony Bourdain calls "the greatest living writer on the subject of chefs and on the business of preparing food." In The Making of a Chef, The Soul of a Chef, and Charcuterie, Ruhlman traced the path from culinary institute to cooking mastery. In The Reach of a Chef, he delves into the rise of the celebrity chef in the Food Network era. His insider's view of the elite restaurant world offers us a diner's pass into regions most of us never see.

Product Details

ISBN-13:
9780670037636
Publisher:
Penguin Publishing Group
Publication date:
05/18/2006
Pages:
352
Product dimensions:
6.36(w) x 9.50(h) x 1.24(d)
Age Range:
18 Years

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