Product Description
The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America Michael Ruhlman has enjoyed a long love affair with cooking and food. His explorations of kitchens and the professionals who call them home led Anthony Bourdain to call him “the greatest living writer on the subject of chefs—and on the business of preparing food.” But even his vast experience couldn’t have prepared him for the profound shift… More >>
The Reach of a Chef: Beyond the Kitchen
#1 by Timothy Johnson on May 28, 2010 - 5:30 pm
Explains how chefs move from running one restaurant to a whole “brand,” among other things.
Rating: 5 / 5
#2 by Kathryn Sossen on May 28, 2010 - 7:53 pm
I loved Ruhlman’s previous books- this is a well written, well researched sequel. The book is an enjoyable read any time- best curled up by the fire with a glass of good red. Buy it and enjoy
Rating: 5 / 5
#3 by C. Payne on May 28, 2010 - 8:01 pm
Although I bought this book, it was really for my husband who’s a cook. He’s read it
and I’ll get on it shortly. He loved it as much as Michael Ruhlman’s
other books and liked it a lot better than Bill Buford’s Heat. If you want to know what I think, check back in a month.
Rating: 5 / 5
#4 by frfubar8 on May 28, 2010 - 9:29 pm
Mr. Ruhlman gives us another perfectly plated culinary tome with his entertaining look inside the world of the celebrity chef phenomenon in America. With his usual quirky humor he examines all sides of the ‘Pop Culture of Cooking’ and what forces make or break chefs in becoming, not just household names, but brands unto themselves.
A must read for any foodie, cooking enthusiast, or Food Network junkie. Also recommended are Ruhlman’s other books: ‘Making of a Chef’ and ‘Soul of a Chef’.
Rating: 5 / 5
#5 by Mary Canavan on May 28, 2010 - 10:34 pm
I am a Michael Ruhlman fan and have read all his books. I was eager for this one, and felt disappointed that the first half of the book included “catch up” explanatory information covering his other books. I felt like I was plow ing through repeated information that was in both Making of a Chef and Soul of a Chef. Once he got past laying the framework, the flow was there. It was interesting to see how fame extracts its price on Thomas Keller, and how much of an impact the restaurant competition has all the way down the chain with increasing our expectations of what we will eat and what we will pay for.
Rating: 3 / 5