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Learn to COOK - The Soul of a Chef: The Journey Toward Perfection
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List Price: $16.00
Our Price: $10.88
Your Save: $ 5.12 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Penguin (Non-Classics)
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641.50922
EAN: 9780141001890
ISBN: 0141001895
Label: Penguin (Non-Classics)
Manufacturer: Penguin (Non-Classics)
Number Of Items: 1
Number Of Pages: 370
Publication Date: 2001-08-01
Publisher: Penguin (Non-Classics)
Release Date: 2001-07-31
Studio: Penguin (Non-Classics)
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Editorial Reviews:
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. 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 rising star Michael Symon and renowned Thomas Keller of the French Laundry. 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. 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.
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Spotlight customer reviews:
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Customer Rating:
Summary: An insider's peek at the CIA's Master Chef Certification exam
Comment: Here, Ruhlman returns to continue the journey that began with The Making of a Chef, albeit this time with a different set of people, attempting a different degree.
In this book, he takes the reader along for a ride as several gifted chef alumni make a pilgrimage to the CIA, from their separate (and thriving) careers, in order to attempt an advanced culinary masters certification ... a very prestigious credential that few people, even elite chefs, ever achieve.
Think Reality TV, following the journey of a small group of hot chefs, as they attempt to climb the Mt. Everest of culinary certifications, and you'll have the basic idea.
Ruhlman, as usually, pulls it off with is usual soulfulness, grace and aplomb ... and unlike most food writers, he's got the culinary chops (pun intended) to keep up with the people making the journey.
If you like Making of a Chef, you'll like this one too.
Customer Rating: 
Summary: Michael, get a better editor!
Comment: This is a light, quick read for anyone who likes food.
My only criticism is that Ruhlman's wonderful voice is sorely in need of a better editor. The errors detract from the storytelling. Other than that, it's a lovely read.
Customer Rating:
Summary: Pursuit for Perfection
Comment: Like many people interested in cooking I have often times dreamt of what it would be like to be a chef. If you feel the same way, then look no further than Michael Ruhlman's - The Soul of the Chef. This book is fabulous and likely to become one of your favorites, if you love food. Ruhlman takes you up close and personal with what it's like to be a chef.
The book is broken down into three sections. The first section is a look at the utterly heartbreaking Certified Master Chef exam. This section shows the reader just how difficult the world of a chef can be. He watches as a group of individuals try to make it through this very intense exam. You get a glimpse at the examinees and what drives them to this nearly impossible dream. I really enjoyed that Ruhlman tried to understand what motivates people to attempt such a difficult task. He really gives you an upclose and personal look at the Certified Master Chef exam.
The second section follows an up and coming chef and explores his motivations. This section really highlights what students take away from their culinary school days and what they decide to change for themselves. It was fascinating to watch someone as they were becoming famous.
The third section was my favorite. This section follows Thomas Keller from the French Laundry. Anyone who loves food will totally be taken in by Keller's approach and style. I absolutely loved his discipline and focus. This section, for me, really showed what is the difference between a truly great chef and the average chef. This book really examines the motivations and styles of some members of the next generation of American chefs.
I would highly recommend this book to anyone who loves food. It's like getting a backstage pass to a very private world. I can't say enough good about this book. Really, you should read this!
Customer Rating:
Summary: Micheal Ruhlman is the man!
Comment: Great book that gives a nice in depth look at the CMC Exam. Very excited to try and take that in the future now hehe. Also, a great look at other two other incredible chefs and their views on cooking and what they strive for. A must read!!!
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Summary: Magnifique!!!!
Comment: What a terrific book on the coming of age of the American food scene! We are witnessing an exponential growth in the number of great chefs, wonderful restaurants and informed diners and have (in my opinion) outgrown our French origins. It is that peculiarly American drive that has startled the world from its complacency, our willingness to borrow, adapt, transform and take what is best of all cultures. We have surpassed the land of cuisine with a startling adventuresome that is only now being realized. Ruhlman notes that even though a true American cuisine is evolving, the roots of fine cooking are firmly in Classical French technique and philosophy of food.
We are introduced to a world few of us realize even exists - the world of professional chef. Not a line man, burger flipper or meat & three cook but that rarified plateau of wondrous technique and startling uses of ingredients in new and exciting ways. At the same time we learn about the work behind the scenes - the heart of any fine dining establishment. This is a tale in three parts: (1) The epic 10-day struggle for the coveted "certified Master Chef" title, (2) The beginning of a small, successful restaurant in Ohio (Lula) where the chef-owner seems to break all the rules and (3) the story of the greatest restaurant in America, the French Laundry and its genius chef, Thomas Heller. Each tale is told with passion, admiration and obvious personal enjoyment. The author admits being continually suprised by new revelations, by discovering why we do the things we do. In a sense, the story is as much his journey as it is those he chronicles.
Along the way he contradicts himself, first stating that cooking is not an art then declaring Thomas Heller a true artist. Each of the vignettes illustrates the working theme - a striving for excellence in all things. This comes in many forms and many expressions but at the end of the night the chef must satisfy himself which proved to be even a harder task than satisfying others. The writing for each section was superb and it is difficult to choose a favorite. In each case we root fot the talented but struggling underdog as they attempt to retain their high principles while making a living. My grade: A
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