The Reach of a Chef: Professional Cooks in the Age of Celebrityby Michael Ruhlman
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/b>/i>
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.
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)
- Penguin Publishing Group
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- Age Range:
- 18 Years
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.
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If your enjoy cooking, eating, or just food in general, read this book. Savor it as your would a fine meal. Read it over several hours to really get this author's message. Ruhlman is a writer's writer.