Product Description
The author of The Soul of a Chef looks at the new role of the chef in contemporary culture
For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as -the greatest living writer on the subject of chefs-and on the business of preparing food.- In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking t… More >>
The Reach of a Chef: Professional Cooks in the Age of Celebrity
#1 by Timothy Johnson on May 28, 2010 - 6:28 am
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 - 9:05 am
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 - 9:21 am
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 - 12:21 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 - 12:45 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