Michael Ruhlman\'s classic book on professional cooking--winner of the IACP Cookbook Award In his second in-depth foray into the world of professional cooking , The Soul of a Chef , Michael Ruhlman journeys into the heart of the profession. -Anthony Bourdain, The New York Times Book Review Michael Ruhlman is the author of many books, including The Elements of Cooking, Live to Cook (with Michael Symon), Bouchon (with Thomas Keller), Charcuterie: The Craft of Salting, Smoking, and Curing (with Brian Polcyn) and Ruhlman\'s Twenty..
A hold-your-breath while you turn the page thriller that\'s also an anthropological study of the culture of cooking.
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.
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.
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 future Iron Chef Michael Symon and renowned Thomas Keller of the French Laundry.
Michael Ruhlman\'s classic book on professional cooking--winner of the IACP Cookbook Award In his second in-depth foray into the world of professional cooking , The Soul of a Chef , Michael Ruhlman journeys into the heart of the profession
