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. Author Biography: Michael Ruhlman has written for The New York Times, The Los Angeles Times, Gourmet, and Food Arts Magazine and is the recipient of a James Beard award for magazine writing. He is the author of The Making of a Chef and co-wrote the French Laundry Cookbook.
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 | The Soul of a Chef |  | 12.99 | |
Soul Of A Chef |  | 13.3 | | |
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 | The Soul of a Chef (Reissue) (Paperback) |  | 13.6 | |
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