Mr. Ruhlman writes with passion an intensity about a fascinating subject.
Mr. Ruhlman gives us another perfectly plated culinary tome with his entertaining look inside the world of the celebrity chef phenomenon in America.
My final judgment on this is to advise reading The Soul of a Chef and only reading this if you really enjoyed that one.
Had there been a rating of 3.5 that might have been a better choice for this good book that suffers by comparison to Ruhlman's earlier works: The Making of a Chef and The Soul of a... Read morePublished 13 months ago by Kenneth O. Davis
probably geared to the food service professional but a good read. The evolving expectation of what a "Chef" should be is explored without prejudice or judgement. Read morePublished 13 months ago by chefandm32
I enjoyed the beginning, but it is a bit specialized. I just like to learn to cook. For people in the business should be informative.Published 15 months ago by JLMA
Mr. Ruhlman writes with passion an intensity about a fascinating subject. He brings us into the real world celebrity chefs and lets us know their true personalities. Read morePublished 15 months ago by S. Herlihy
If you are interested in what it means to be a chef in these days, this book is for you. Thoughtful, with varied opinions from different chefs all over the country, it allows you... Read morePublished 21 months ago by Bryant E. Gries
Love the book. Ordered as a gift, wrapped and tagged for wife's birthday. Delivery was spot on, the note was spot on, the wrapping was extremely neat and clean. Read morePublished on June 21, 2011 by Brad Butler
Preface: I enjoy Michael's writings. Overall, this book delivers that enjoyable writing style and the topic is right up there with his previous "chef" books. Read morePublished on April 23, 2011 by Jeffrey P. Riha
I picked up this book a while ago after reading The Soul of a Chef but didn't read it until now. It's good, but did not seem as good as I remember "Soul" being. Read morePublished on March 20, 2011 by E. Johnson
I'm a huge Michael Ruhlman fan, from his cookbook work to his Making of a Chef story of studying at the Culinary Institute. Read morePublished on March 1, 2009 by Amy Senk