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

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ITEM# 10531081
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    ITEM#: 10531081

    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.

    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.

    Specs

    ISBN 9780143112075
    Genre COOKING / Methods / Professional
    Format Paperback
    Pages 338
    Publisher Date 2007-05-29 00:00:00.0
    Publisher Penguin Group USA
    Copyright Year 2006
    Height 8.25 in
    Wdth 5.5 in
    Thickness 0.75 in
    Unit weight 0.7 lb
    Language English
    Subtitle Professional Cooks in the Age of Celebrity
    Edition Detail Reprint
    Audience General/trade
    Authors Ruhlman, Michael
    Dimensions 9.0x6.45x0.75
    Country of Origin United States

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