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The Soul of a Chef: The Journey Toward Perfection, by Michael Ruhlman
Ebook Download The Soul of a Chef: The Journey Toward Perfection, by Michael Ruhlman
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About the Author
Michael Ruhlman’s classic book on professional cooking—winner of the IACP Cookbook AwardIn 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. 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. 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.“A hold-your-breath while you turn the page thriller that’s also an anthropological study of the culture of cooking.” –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.
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Product details
Paperback: 370 pages
Publisher: Penguin Books; Reissue edition (August 1, 2001)
Language: English
ISBN-10: 0141001895
ISBN-13: 978-0141001890
Product Dimensions:
5.5 x 0.8 x 8.4 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
122 customer reviews
Amazon Best Sellers Rank:
#100,066 in Books (See Top 100 in Books)
I love Ruhlman's writing, especially about food topics. His writing is thoughtful and considered, both in accounts of various topics, and in recipes. Not only do his books inspire me to improve my cooking, but they are fun to read!This one has 3 main sections.First is a gripping account of a 10-day challenge for chefs to- maybe- get the ranking of a Master Chef from the Culinary Institute of America (the other CIA!). Most fail. The challenges sound horrifying, but reading about them is fascinating- if you like shows like Top Chef, etc, this is that kind of thing on steroids! Ruhlman does a great job of communicating the challenges, plus giving us some insight into most of the candidates.Second and third are in-depth looks at 2 very dissimilar and successful restaurants. Lola, and Michel Symon, is a somewhat casual, lively venue that nonetheless serves superlative food, with a focus on keeping things affordable. Looking at some lists of menu items, I'd love to try almost all of them! The third section is about Thomas Keller and the French Laundry, which I really cannot read too much about. (Alas, I have never eaten there, nor is it likely I ever will.) Keller's training was idiosyncratic, and while effective at his personal goals, not successful in economic terms until it all came together in the French Laundry. I love his low-key, but fanatical approach to cooking; it's very meditative, and I aspire to be more like that myself. Perhaps my first attempt will be to try to make a really brilliant veal stock...I found the whole thing very gripping and inspirational, and recommend it to anyone who likes good food writing, especially if they also cook. There are 3 sets of recipes in the back, 1 each from the 3 sections.
This is a very interesting and enjoyable collection of three in-depth sections. The first has author Ruhlman shadow a group of seven professional chefs taking the Certified Master Chef exam at the CIA facility at Hyde Park, NY. Ruhlman spends the most time with, and seems to root for, Brian Palcyn from Detroit. The grueling pace of the week of twice-a-day tests comes across in the writing, as does the sense that the examiners care less for taste than for technical exactitude, with most of the participants not earning their CMC. He's troubled by the experience, though he can't yet put his finger on why.He then moves on Michael Symon's restaurant Lola in Ruhlman's own Cleveland. Ruhlman is caught up in the fun vibe at Lola, which pervades both the dining room and the kitchen. Again Ruhlman roots for his adopted favorite as important NY-based food reporters visit the restaurant. Though Symon serves a soggy pasta dish, which the critic responds to by saying, "He knows nothing about pasta", the critic can't help but feel the joy and fun that the customers experience.Finally he has a lengthy session on Thomas Keller's French Laundry, and the amazingly innovative dishes that Keller and he highly trained staff produce. Though Keller is exacting inside the kitchen, he doesn't let that feeling out into the dining rooms, where customers are delighted by every serving.In his postscript chapter, Ruhlman finally figures out what disturbed him about the CMC exam. He writes that the purpose of cooking, particularly restaurant cooking is to give people pleasure and fun. Symon's restaurant had a sense of fun in front and back of the house. Keller's restaurant was like a monastery in the kitchen, but the customers had an amazingly pleasurable experience. But the CMC examiners weren't testing for fun, and gave no points for the fun or pleasure that a chef's dishes might bring. It's an excellent summation of the book.
Brought The Soul of a Chef with me on holiday travels and finished it today... gosh, I loved it. At the risk of waxing poetic... Ruhlman achieves that delicious mix of confidence and humility in his writing voice. His mix of suspense, humor, and journalism kept me buoyant. Ruhlman shows-not-tells on every page. His writing style is a bit like Lola and TFL styles combined. Love love love how he ended the CMC section. I love all the foreshadowing about Chef Brian, but how it was still a cliff-hanger until the end. I love his spiraling back and how he drops a punchline and then circles back to explain explicitly. I loved all the little touches, how he slows down to develop the characters... the story about how Chef Michael was giving directions to two diners and the guy was on the phone, with the U-turn... follow that guy!! Classic.Ruhlman writes a damn good story! Happy to finally get on board with this author.
An old favorite with three sections. The first covers a culinary exam virtually nobody takes (and certainly no Michelin-quality chefs) because it's so hard and it would be a disgrace to fail.The next two chapters cover struggling young Cleveland chef Michael Simon (now ubiquitous on television with his bald pate and contagious smile and energy), and established chef Thomas Keller (The French Laundry and Per Se).The book introduced me to this pair years ago - but somebody borrowed my copy and never returned it.I purchased three copies, for myself, a son-in-law who loves to cook, and a son who loves to cook (and read the book fifteen+ years ago).Recommended highly, both for the story of a dream to show your stye and food (Simon) and devotion to perfection (Keller) with whimsey, local product, devotion to using all of the animal, and the cleanest kitchen you can imagine.
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