About this title: The author of THE MAKING OF A CHEF writes about three young master chefs, taking the reader behind the scenes and into the kitchens to explore the creativity and professionalism that go into a superb meal at a major restaurant. A New York Times Notable Book for the year 2000.
Note: This is a general synopsis. Each listing is described below.
Description: Good. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Good. Purchasing this DVD supports the North Central Regional Library. Thriftbooks and NCRL have partnered to help raise additional funds for the library system. Library ID found on DVD and case. Ex-Library book-will contain library markings. Book has appearance of light use with no easily noticeable wear. Millions of satisfied customers and climbing. Thriftbooks is the name you can trust, guaranteed. Spend Less. Read More. read more
Binding: Paperback
Publisher: Penguin (Non-Classics)
Date Published: 2001
ISBN-13:9780141001890ISBN:0141001895
Description: Good. This book is in good condition. The cover may have medium to fair wear, tear, dents, scratches. and creases. The inside pages are in good shape and some pages may have dog eared corners, notes, underlining, highlighting, and contain a name inside. Shop with confidence. We guarantee the condition of every product as it's described on our listings. read more
Description: Very Good. 0141001895 Paperback, Condition: Very Good; this book is in very good condition with light discoloration due to aging and other light wear. read more
Description: Very good. 2001 Penguin Books Softcover(Trade PB) Edition. Some wear to cover/pages, text clean with strong binding. Ships Fast! read more
Binding: Trade paperback
Publisher: Penguin Books
Date Published: 2001
ISBN-13:9780141001890ISBN:0141001895
Description: Very good. No dust jacket as issued. Near Fine book with just the merest hint of edgewear. Interior & Text immaculate with no writing, underlining, names, or marks. Trade paperback (US). Glued binding. 370 p. Audience: General/trade. An in-depth foray into the world of professional cooking. Takes us into the CIA (Culinary Institute of America), the most influential cooking school in the country. This fascinating book is a must for all cooking and food students and fanatics. read more
Binding: Trade paperback
Publisher: Penguin Books
Date Published: 2001
ISBN-13:9780141001890ISBN:0141001895
Description: Fine. No dust jacket as issued. (A168_5/9)Book is in NEW condition. Trade paperback (US). Glued binding. 370 p. Audience: General/trade. read more
Edition: 1st Edition
Binding: Hardcover
Publisher: Viking, NY
Date Published: 2000
ISBN-13:9780670891559ISBN:067089155X
Description: Near Fine in Near Fine Unclipped jacket. A bright, tight edition. DJ is uncut; clean & colorful. Text is firmly bound w/clean, unmarked pages throughout. read more
Edition: First Edition
Binding: Hardcover
Publisher: Viking, New York
Date Published: 2000
ISBN-13:9780670891559ISBN:067089155X
Description: Near Fine in Very Good Plus jacket. 8vo-over 7¾"-9¾" tall. Book has light edgewar at spine ends, minor soiling & shelfwear, dj has creasing (mostly at head), minor rubbing & shelfwear. read more
Binding: Softcover
Publisher: Penguin Group USA
Date Published: 2001-08-01
ISBN-13:9780141001890ISBN:0141001895
Description: NEW. Softcover. From an inventory that is 100% brand-new, 100% direct from the publishers' distribution channel. We carry NO pre-owned, NO remaindered. We pack in CARDBOARD to ensure the pristine quality is maintained. (Bubble-wrap alone is NOT sufficient to protect from USPS equipment. ) Guaranteed brand-NEW, protected with CARDBOARD, your satisfaction is guaranteed. BKLUVID: 9780141001890. read more
Binding: Paperback
Publisher: Penguin (Non-Classics)
Date Published: 2001
ISBN-13:9780141001890ISBN:0141001895
Description: New. Brand New! Buy with confidence-your satisfaction is guaranteed at B-Logistics! Due to the large scale of our operation, we do not have access to the specific contents/condition of our items. Please note that Expedited shipping is not available at this time. read more
"This guy is a wonderful writer. However, not until the third section of the book, did I really get the theme; I must have been concentrating on the personalities. As soon as I'd finished, I re-read the first two sections to better follow that theme. Read in Goleta 12-15 July 2009. John chose this at the Applebutter Inn "Extended-Meloys Accessory Exchange" 17 July 2009."
"Soul of a Chef is food writer Michael Ruhlman's experience as a student going through the esteemed Culinary Institute of America. For someone who's thought about working in a restaurant, the book was an eye-opener; it gave me a view of the CIA without actually having to attend it.
Ruhlman manages to deftly convey his enthusiasm for food as well as the enthusiasm of the people he writes about. Instructors and teachers all have their own personal quirks and beliefs and Ruhlman writes them down without seeming too didactic or biased. I especially liked the section on the bread baking course because it's easy to imagine the love the instructor of that course has for something as seemingly simple as a loaf of bread.
Soul of a Chef is informative and enjoyable to read, but I wouldn't call it a page-turner. I had been stuck at the last few chapters of the book for a while because I just didn't feel like finishing it. I do recommend reading it while eating though, because I found myself getting hungry otherwise. The book isn't the most exciting thing I've read, I would recommend it to anyone thinking of attending the CIA."
"I like Michael Ruhlmann's writing, and thought this one may be worth checking out. It was interesting, to me at least, to compare what he says about chefs with what I see in my brother. An interesting book, worth reading for foodies."
"Ruhlman is a great writer and makes food come alive. The book is separated into three different sections - the first is about the CMC exam (Certified Master Chef) that is given by the Culinary Institute of America. The exam is ten days long and very few people have ever passed the exam. The middle section was a biography of Michael Symon, at the time he'd just been named one of the ten best new chefs in America and his restaurant Lola in Cleveland was doing very well. Today Symon is one of the Iron Chef America chefs and is quite successful. His success was based upon his personality as much as his cooking and his food though. The last third of the book focused on Thomas Keller and the French Laundry restaurant in Napa. I have never been interested in french food, it has never sounded very good, but the way that Ruhlman described the food makes me want to go there to experience Keller's food. And not just because of the food, but becuase of the way that Ruhlman also describes the kitchen and the way it's run. It makes me want to go out there and ask to be a dishwasher just to see how his kitchen runs. A really good read."
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