The Reach of a Chef by Michael Ruhlman
Professional Cooks in the Age of Celebrity

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Synopsis

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.


 

About Michael Ruhlman

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Michael Ruhlman is the author of Ratio, The Soul of a Chef, The Making of a Chef, Charcuterie, and, with, Thomas Keller, The French Laundry Cookbook. He lives in Cleveland Heights, Ohio. Photographer Donna Turner Ruhlman lives in Cleveland Heights, Ohio.
 
Published May 18, 2006 by Penguin Books. 364 pages
Genres: History, Cooking, Biographies & Memoirs. Non-fiction

Unrated Critic Reviews for The Reach of a Chef

Kirkus Reviews

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Building on The Making of a Chef (1997) and The Soul of a Chef (not reviewed), Ruhlman returns to the Culinary Institute of America, a one-time trade school that ascended to college status and acquired a student body to match—not only youngsters seeking to become chefs, but also older professiona...

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The New York Times

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By way of his earlier books "The Making of a Chef" and "The Soul of a Chef," narratives about the education and ascendance of America's culinary elite, as well as collaborations with the überchefs Thomas Keller ("The French Laundry Cookbook") and Eric Ripert ("A Return to Cooking"), he has won ac...

May 28 2006 | Read Full Review of The Reach of a Chef: Professi...

Entertainment Weekly

A fun page-turner on what happens in restaurants, but Ruhlman's breathless accounts of minor kitchen mishaps — spilled vinaigrette, broken egg yolks — border on self-parody.

May 19 2006 | Read Full Review of The Reach of a Chef: Professi...

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