The Soul of a Chef

By:

Michael Ruhlman

Material type: Text

TextPublication details: PenguinDescription: 384 pagesISBN:

9781101525319

Subject(s):

Cooking

DDC classification:

641.50922

LOC classification:

TX649.A1

Summary: In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	Lake Chapala Society	641.5 RUHL (Browse shelf(Opens below))	1	Available		47203

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Previous	641.5 RAY Rachael Ray Express Lane Meals	641.5 ROBE Secret Ingredients	641.5 ROMB JOY OF COOKING	641.5 RUHL The Soul of a Chef	641.5 SAHN Savoring Spices and Herbs	641.5 SAMU The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa	641.5 SCHLE The Low Cholesterol Olive Oil Cookbook	Next

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

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The Soul of a Chef

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