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

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ITEM# 10531081
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Details

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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