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 the 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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“Following on his previous intimate look into the
lives of students and teachers at the Culinary Institute of America,
Ruhlman now examines those driven individuals who aspire to culinary
perfection…Ruhlman has favorites among these ambitious kitchen
monarchs, but that doesn’t detract from his ability to make the reader
feel each slip of the knife, each lapse in reproducing a dish exactly as
the legendary Escoffier would have presented it.”
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Booklist