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

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

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by Michael Ruhlman
     
 

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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…  See more details below

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.
Wall Street Journal
Ruhlman consistently comes through with touching lyricism.
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.
From the Publisher
[Ruhlman] has a wonderful sense of narrative and pace . . . an amazing visual and aural memory. (The New York Times Book Review)

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. (Newsday)

Product Details

ISBN-13:
9781101201657
Publisher:
Penguin Publishing Group
Publication date:
05/18/2006
Sold by:
Penguin Group
Format:
NOOK Book
Pages:
352
Sales rank:
506,785
File size:
1 MB
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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The Reach of a Chef: Professional Cooks in the Age of Celebrity 4.5 out of 5 based on 0 ratings. 4 reviews.
Anonymous 19 days ago
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.
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