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The Soul of a Chef: The Journey Toward Perfection | 
| Autor: Michael Ruhlman
Urheber: Michael Ruhlman
Verleger: Penguin
Kaufen Neu: EUR 9,29
Neu (21) Gebraucht (7) ab EUR 5,29
Bewertung:  3 Rezensionen
Verkaufsrang: 56025
Medium: Taschenbuch
Ausgabe: Reissue
Seiten: 370
Versandgewicht: 0.8
Maße (innen): 8.4 x 5.4 x 0.9
ISBN: 0141001895
Dewey Dezimalzahl: 641.50922
EAN: 9780141001890
Publikation: August 2001
Verfügbarkeit: Versandfertig in 1 - 2 Werktagen
Versand: Internationaler Versand möglich
Zustand: Neu-Buch. Direkt aus Amerika. Lassen Sie 10-14 Tage fuer Anlieferung zu.
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| Redaktionelle Rezensionen:
Amazon.com
For his first book, The Making of a Chef, hands-on journalist Michael Ruhlman attended the most prestigious cooking school in the U.S., the Culinary Institute of America. He also earned his chef's whites and began cooking professionally. Ruhlman ventures further into the secret lives of chefs with his second book, The Soul of a Chef. This enthusiastically researched report is divided into three parts: The first concerns the Certified Master Chef exam, a brutal weeklong cooking marathon that measures the skill levels of professional chefs. The second and third parts of Ruhlman's book are devoted to the careers of two different chefs, Michael Symon of Cleveland's Lola Bistro and Thomas Keller of Napa Valley's legendary French Laundry. The thread connecting these three tales together is Ruhlman's quest for culinary perfection: Does it exist? Is it possible? How is it even measurable? Ruhlman does indeed stumble onto the realization of his high-minded ideal, serving up a palatable conclusion for hard-core foodies equally obsessed with the perfect meal. --Sumi Hahn Almquist
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| Kundenrezensionen:
A delectable reading experience Juli 22, 2000
Lita Kilpatrick (POWELL BUTTE, OR USA)
1 aus 1 fanden die folgende Rezension hilfreich
I lived with this book from cover to cover - not able to leave it for long. What insight I got in the 'behind the scenes' lives of chefs! I can't wait now to visit The French Laundry - and taste some of the wonders I read about. I found Michael Ruhlman to be a really terrific food writer - and insight into what it takes to be a really fine chef. I've now started his first book. I look forward to more of his writings.
A sublime literary and culinary experience! Juli 17, 2000
Donna E. De Witt
This is an amazing book! It really takes you into the heart, mind and soul of a chef, and you understand what makes someone a Chef - not just a cook. This book is the perfect antitdote to "Kitchen Confidential" - it transports you to a higher plane. If you love food, you must read this book. And if you never get a chance to eat at The French Laundry, Michael Ruhlman's descriptions of those fabulous dishes are the next best thing.
A must for foodies! Juni 30, 2000
sam t. (massachusetts, USA)
1 aus 1 fanden die folgende Rezension hilfreich
this new hardcover, written by michael ruhlman is excellent. the first section in particular is truly gripping(esp. if you are a food nut like i am!) the almost blow by blow account of a group of chefs trying to pass a series of incredibly arduous tests (a ten day herculean nightmare)in order obtain the title of master chef from the Culinary Institute of America makes the Iron chef challenge look like a stroll though the park! one of the main themes of the book is the quest forperfection in cooking and it's intriguing to say the least. it is like night and day, comparing the book to kitchen confidential by anthony bourdain where it focuses mostly on the dirt and the dysfunction that goes on. needless to say both capture many different truths about the restaurant industry. another exciting section is the fascinating behind the scenes of The French Laundry, a highly acclaimed restaurant and how the chef's personal philosophy affected the running of the restaurant.there is also a well written account of a dinner with john mariani, one of america's preeminent food writers. the author's journalistic objectivity has served the book very well especially in a field that is filled with hype.
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