The Soul of a Chef: The Journey Toward Perfection

this new hardcover, written by michael ruhlman is excellent. the first section in particular is truly gripping(esp. if you are a food nut like i am!) the almost blow by blow account of a group of chefs trying to pass a series of incredibly arduous tests (a ten day herculean nightmare)in order obtain the title of master chef from the Culinary Institute of America makes the Iron chef challenge look like a stroll though the park! one of the main themes of the book is the quest for
perfection in cooking and it's intriguing to say the least. it is like night and day, comparing the book to kitchen confidential by anthony bourdain where it focuses mostly on the dirt and the dysfunction that goes on. needless to say both capture many different truths about the restaurant industry. another exciting section is the fascinating behind the scenes of The French Laundry, a highly acclaimed restaurant and how the chef's personal philosophy affected the running of the restaurant.there is also a well written account of a dinner with john mariani, one of america's preeminent food writers. the author's journalistic objectivity has served the book very well especially in a field that is filled with hype.

I have previously responded to the Feedback invitation from the actual product shipper. Your system should in those cases be asking me for a duplicate version. if you want one, you know where to fine it. I consider my valuable time wasted by what I am doing right now. Also, I rated this 4 starts but your system shows as 2 stars. YOU may want to not publish this review.

Interesting but lacks cohesion. The three chapters are only loosely related. My preference would have been a book about Keller with the the topics of the other two chapters briefly mentioned, at most a page each.

Michael Ruhlman's novel on the passion behind some of today's greatest chefs is an excellent source of how to be successful in today's restaurant industry. I have a new found respect for all of those chefs out there who are candidates for the Certified Master Chef Exam. Ruhlman really defines the drive behind them and what these chefs go through for this title that is looked down upon by many in their industry. You can't have anything but respect and pity for these brave culinarians who subject themselves to the rigorous, exhausting 10-day examination on perfecting culinary foundations. I'm not a big reader, but this book was one that I just could not put down. It kept be on edge, not knowing who would pass or who would fail, and I found myself cheering them on. Rhulman is an excellent writer and i highly recommend this book.

A continuation of Michael Ruhlman's fascination with culinary arts while he observes the Master Chef exam at the Culinary Institute - or the thinly disguised tale of becoming a Master Trainer? There will be moments in this book that may leave you delightfully tingly.

I found Michael's book quite fascinating - all three sections. I was devastated that Brian did not pass the gruelling exam! I was upset for days. I particularly loved the section on The French Laundry having had the pleasure of eating there, so it made it all the more special - and at the same time have enormous respect for Thomas Keller knowing how fastidious he is, he certainly deserves his reputation. This book helped me maintain my sanity over Christmas with a house full of guests. I could'nt wait to get into bed each night to escape into the book! WELL DONE MICHAEL! Judy Cozon

Michael Ruhlman has a key to the secret lives and passions of some of the world's greatest chefs. This tripartite work lets the reader into the lives of several chefs, some inspired and some not so inspired. Although of passing interest, the middle part could be left out and the book would probably be improved. The book culminates with Ruhlman's long standing relationship with Chef Thomas Keller, owner and chef of The French Laundry during the time that he was writing Chef Keller's two cookbooks. Recommended reading for any serious foodie or anyone ITB.

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I know it sounds strange to say those words about a book on cooking, but Ruhlman creates amazing suspense and drama around his quest to understand what drives great chefs to achieve perfection. Since reading the book, I have already eaten at one of the establishments profiled (Lola) and have had the honor of meeting the chef, Michael Simon. I now have a personal goal to visit the two others featured. If I could give this book 6 stars, I'd do it! If Ruhlman keeps on writing, I'll keep on reading.

An absolutely entrancing read that gets its hooks into you well before page 20. Who would have thought that a cooking memoir, a meditation on why some chefs strive for utter perfection while others do not -- indeed, _cannot_ -- would be so incredibly engrossing. Don't blink; before you know it it will be over and you'll feel forlorn, wishing for more.

Fascinating book. Could not not put it down. Loved the CMC exam the best. Am a Member of the Corporation of the CIA I never knew what it took to be a Certified Master Chef. A must read for all food people.

I liked the subject matter of both this book & The Making of a Chef, but, as other reviewers have previously mentioned, these books are plagued by seriously flawed editing. Repetition abounds, as does typographical, syntactic and basic research errors. In Ruhlman's quest for perfection in cooking, he looks as if he abandoned this ideal in his writing. I really wanted to like these books but those mistakes became increasingly more annoying as time went on.

Who would have thought that a person could crave a gallantine? My husband is currently attending culinary school and after reading this book I am begging him to try the gallantine. I just have to try it!

This is a joyous day. Michael Ruhlman captures, in The Soul of a Chef: the Journey Toward Perfection, the glint of exotic peaks and brings them to the page. This page is immensely edible. It sparkles to the eye, the brain, and dances on the tongue. This is a book to salivate over.
Makers of foie gras should double their production. This book does not bring cuisine to the masses, it merely wafts the reader to the true heights of the table. Merely? This is reportage with soul, an epic of culinary discovery.
There is a lot of craft to good writing, to really good writing like Ruhlman’s. There is a touch of art, too, when a common thing like food is distilled and made clear. The Soul of a Chef educates. It nourishes. It sparkles with the clarity of perfect consommé.
Green beans. Have you ever had perfect green beans? Read Part III, chapter 8. You will never go back. You will see every restaurant with less-than-perfect green beans for what it is: something in the cafeteria class.
I think I must immediately buy three of the store.com’s best cookbooks. I must digest them.
On the coattails of master chefs, certified or uncertified, Ruhlman brings the heat of the kitchen to our favorite armchair. It is an adventure on a scale of great mountains – K2 comes to mind – an adventure each reader can join each day at each meal.
Read this book with a napkin close at hand. Saliva, you know, spots the pages.