The Reach of a Chef: Professional Cooks in the Age of Celebrity

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More About This Book

Overview

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.

Editorial Reviews

New York Times Book Review
[Ruhlman] has a wonderful sense of narrative and pace ... an amazing visual and aural memory.
Newsday
I'm sure [Ruhlman is] a pretty good cook himself, but I would urge him not to give up his day job, because he's a terrific writer.
More Reviews (1) Fewer Reviews
Wall Street Journal
Ruhlman consistently comes through with touching lyricism.

Product Details

  • ISBN-13: 9780143112075
  • Publisher: Penguin Group (USA) Incorporated
  • Publication date: 5/29/2007
  • Edition description: Reprint
  • Pages: 352
  • Sales rank: 423,260
  • Product dimensions: 5.62 (w) x 8.40 (h) x 0.79 (d)

Meet the Author

Michael Ruhlman is the author of The Making of a Chef, The Soul of a Chef, and Charcuterie. He has also collaborated with Thomas Keller on two cookbooks, The French Laundry Cookbook and Bouchon. Additionally, Ruhlman has written for The New York Times, Gourmet, Saveur, and Food Arts magazine, as well as being featured on the PBS series Cooking Under Fire.

 

Customer Reviews

Average Rating 4
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Sort by: Showing all of 5 Customer Reviews

  • 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.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted July 14, 2010

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  • Anonymous

    Posted May 16, 2009

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  • Anonymous

    Posted August 7, 2010

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