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The Soul of a Chef: The Journey Toward Perfection [Paperback]

Michael Ruhlman
4.4 out of 5 stars  See all reviews (87 customer reviews)

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Book Description

August 1, 2001
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

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The Soul of a Chef: The Journey Toward Perfection + The Making of a Chef: Mastering Heat at the Culinary Institute of America + The Reach of a Chef: Professional Cooks in the Age of Celebrity
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Editorial Reviews

Amazon.com Review

For his first book, The Making of a Chef, hands-on journalist Michael Ruhlman attended the most prestigious cooking school in the U.S., the Culinary Institute of America. He also earned his chef's whites and began cooking professionally. Ruhlman ventures further into the secret lives of chefs with his second book, The Soul of a Chef. This enthusiastically researched report is divided into three parts: The first concerns the Certified Master Chef exam, a brutal weeklong cooking marathon that measures the skill levels of professional chefs. The second and third parts of Ruhlman's book are devoted to the careers of two different chefs, Michael Symon of Cleveland's Lola Bistro and Thomas Keller of Napa Valley's legendary French Laundry. The thread connecting these three tales together is Ruhlman's quest for culinary perfection: Does it exist? Is it possible? How is it even measurable? Ruhlman does indeed stumble onto the realization of his high-minded ideal, serving up a palatable conclusion for hard-core foodies equally obsessed with the perfect meal. --Sumi Hahn Almquist --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly

In this follow-up to his cooking school odyssey, The Making of a Chef, Ruhlman examines what causes chefs to seek absolute perfection. The book is divided into three parts: in the first, Ruhlman observes the arduous Certified Master Chef exam at the Culinary Institute of America, which was the setting for his first book. The second segment focuses on Michael Symon, a rising star at Lola (in Cleveland) who was recently dubbed one of the 10 best chefs in America by Food & Wine. The third is dedicated to Thomas Keller, chef of California's esteemed French Laundry. While Ruhlman's play-by-play descriptions of chefs struggling to cook exactly as Escoffier dictated 90 years earlier can be exciting (and the stories of those who failed heartbreaking), they strongly echo his previous book's account of culinary education. The author fares better in his portrait of Keller's development into an exacting perfectionist. But even here Ruhlman often slips into simply writing about the process of working on The French Laundry Cookbook, to which he contributed the text, or repeating stories that appear in it. Overall this book makes a fine introduction to Ruhlman's writing, but readers of his previous books will be disappointed to find the chef reheating leftovers. (July)
Copyright 2000 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Details

  • Paperback: 370 pages
  • Publisher: Penguin Books; Later Printing edition (August 1, 2001)
  • Language: English
  • ISBN-10: 0141001895
  • ISBN-13: 978-0141001890
  • Product Dimensions: 8.5 x 5.5 x 0.8 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (87 customer reviews)
  • Amazon Best Sellers Rank: #17,797 in Books (See Top 100 in Books)

More About the Author

Michael Ruhlman is the author of twelve books, including the bestselling "The Making of a Chef" and "The French Laundry Cookbook." He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.

Customer Reviews

It was written by The Soul of a Chef's author, Michael Ruhlman. Stefanie N  |  16 reviewers made a similar statement
I would highly recommend this book to anyone who loves food. Nichole Mitchell  |  20 reviewers made a similar statement
Most Helpful Customer Reviews
47 of 49 people found the following review helpful
5.0 out of 5 stars A must for foodies! June 29, 2000
By sam t.
Format:Hardcover
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.

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27 of 27 people found the following review helpful
Format:Paperback
`The Soul of a Chef' is the second of Michael Ruhlman's journalistic explorations into the world of culinary life in America. The book contains three long essays that chronicle parts of the careers of three different chefs at three different levels of achievement. Thus, the journey toward perfection is more the journey of the author than it is a journey by a single chef.

The first essay is a telling of the events in one examination for the title of `Certified Master Chef'. The certification is carried out and bestowed by the Culinary Institute of America, often characterized as the Harvard of American cooking schools. The examination runs for more than a week when, on each day, the candidate must complete a particular task. The candidate knows the object of each task at least a day in advance, so they may at least mentally prepare for their challenge. Almost all tasks are taken from the pages of classic French cuisine, some lifted almost directly from the pages of Escoffier's books on the subject. Out of about a dozen qualifiers competing at each session, held once every six months, usually only two or three candidates pass the test and are awarded the title. The author participates in the competition under the ruse of being an inspector from a fictional qualifying organization that is verifying that the tests are worthy of an imaginary certification. In that way, the author can observe and interview all the candidates without arousing suspicion or apprehension in the candidates. Thus, this book picks up the narrative on American culinary careers at very much the same place the author left off at the end of his first culinary investigation `The Making of a Chef'.
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15 of 15 people found the following review helpful
5.0 out of 5 stars READ THIS BOOK IMMEDIATELY, IF NOT SOONER. August 27, 2000
By A Customer
Format:Hardcover|Amazon Verified Purchase
Although I love to cook, for some reason I never got around to reading The Making of a Chef when it first came out. However, I realized that one third of Soul of a Chef was devoted to Thomas Keller and The French Laundry, so I ordered it. To my suprise, I could not put it down. The book is wonderful because the subject matter is interesting, and the writing is excellent. Mr. Ruhlman is a writer who became a cook, not a cook who became a writer. While I was reading the book, I laughed out loud, I did high fives in the air, I muttered, and when I was done, I wanted to hang out with the author. I can't say I've had that reaction to a book before. If the subject matter interests you at all, you won't be sorry you got this book while it is still a hardback. Then if you haven't read The Making of a Chef, it will be your next purchase! If you enjoy this book half as much as I did, it will still be five stars. They wouldn't let me give it 10. The Soul of a Chef and The French Laundry Cookbook together would make a fabulous gift.
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12 of 12 people found the following review helpful
5.0 out of 5 stars Beautiful, beautiful book. November 22, 2003
Format:Paperback|Amazon Verified Purchase
In this book, Michael takes us into the kitchens of the CIA once again. He shows us some of the best chefs in the country, as they labor under the enormous stress of taking the CIA's 'Certified Master Chef' exams.

He then travels to two of America's finest restaurants and explores the character of the Chefs who created them. Along the way, we meet some other colorful characters and some very delightful-sounding food.

That's it in a nutshell. The reason I love this book is because it shows the heart and intensity of what I can only call the 'love of food' and the 'striving for excellence' that both of these Chefs possess. The discussion of their ingenuity in creating new dishes is very interesting as well, but it is the sheer PASSION for cooking that Michael communicates to us that kept my eyeballs glued to the pages.

I have now read both of Michael's books on this subject: The Making of a Chef and The Soul of a Chef. I finished them both in about two weeks and my understanding of the world of cooking, not to mention my faith in the human race (how could you not love a species that is capable of such positive, again, passion??), has simply been...transformed.

Thank you, Michael.

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Most Recent Customer Reviews
4.0 out of 5 stars Thoroughly enjoyed!
Very engaging from beginning to end. Ruhlman does a great job drawing the reader into the world of professional chefs. Read more
Published 24 days ago by MarisaParmer
5.0 out of 5 stars Wonderful story
I love reading any Michael Ruhlman book. He writes so well and his narrative is so descriptive. You can almost eat the words!
Published 1 month ago by Folk Art Admirer
5.0 out of 5 stars Very good read and insight into cooking
I really enjoyed this book. It gives a delightful insight into the CMC exam, Michael Symon's Lola restaurant, and Thomas Keller's French Laudry. Read more
Published 1 month ago by A. L. Dodez
5.0 out of 5 stars Great book
Excellent study of the world of chefs and professional kitchens. It gives you a very good insight into what it means to be a chef, the dedication it requires.
Published 2 months ago by Laszlo Keresztes
5.0 out of 5 stars Nice Read
If your a foodie you will enjoy this book. Love the section on Michael Symon and how he talks about Lola and how Michael makes it. Read more
Published 2 months ago by Sera
4.0 out of 5 stars I Still Love It!
I read this book for a book club 5 years ago and still loved it! The consensus of the group was that there is more action in this book on cooking than most action novels and I... Read more
Published 2 months ago by Jennifer Courtemanche
3.0 out of 5 stars You are what you eat!
This book was quite interesting and taught me some new things. Still, it was extremely one note regarding food. Read more
Published 3 months ago by Topanga Rose
5.0 out of 5 stars Feed the mind, feed the soul....
A great read for anyone who is a foodie, who loves to eat at great restaurants, and who wonders what really goes on in their kitchens. Read more
Published 3 months ago by Elana Jan Bodine
4.0 out of 5 stars The CIA, Michael Symon, and Thomas Keller
This book is almost like three separate short stories, which makes it an easy read and keeps things interesting. Read more
Published 3 months ago by Sarah's Book Shelves
4.0 out of 5 stars Loved it
I loved this book. You can not read this book without becoming a better and more thoughtful cook. I look forward to reading more from Michael Ruhlman
Published 3 months ago by Donald j deperna jr
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