The Soul of a Chef

The Journey Toward Perfection

By: Michael Ruhlman

Narrated by: Donald Corren

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 the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener'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.

©2014 Blackstone Audio, Inc.; 2001 Michael Ruhlman (P)2014 Blackstone Audio, Inc.

Something New For the Cook in Me

I didn't know what to expect when I purchased this book. I like to cook so I bought it. I found it very interesting and picked up a few cooking tips to boot. The book is about the mind set of people who live to cook and their different approaches and histories. I loved the authors pace and his approach to covering these people. Nice job.

Loved It!

Stories, recipes, so many great descriptions you can taste the words! I can't wait to do more cooking, and enjoying the food of others. A+

The American Work Ethic Meets Food And Wine

According to Ecclesiastes, there are four things that God gives to man to make life enjoyable: bread, wine, the work of your hands and sex. In America, the protestant work ethic has emphasized the one to its own detriment. But here, where bread, that is food in all its forms, is the focus of the protestant work ethic, well then we begin to see life become enjoyable again.
The book starts with the CMC test at the Culinary Institute of America. It tracks six chefs taking this beast of a test and documents their triumphs and failures as well as the pros and cons of the test. The book then turns to look at other chefs running restaurants. Some of these chefs have taken the CMC others have not. It talks about their successes. It makes you want to eat. It makes you want to cook. It makes you want to travel and spend money on food.
Most especially, it makes you want to visit the French Laundry in Napa Valley California. Much of this book centers on Thomas Keller and the menu at the French Laundry. It becomes rather autobiographical concerning him and his pursuit of perfection in the kitchen that led to the success of this famed restaurant. This is definitely the American (protestant) work ethic meets food and wine in a rags-to-glory-story that is encouraging and inspiring.
I enjoyed the book. It was fun to learn the ins and outs of restaurant cooking, and what goes into becoming a chef. Most of the book concentrates on French and French-influenced cooking. This is something I knew a lot less about before reading this book and it makes me want to try a few things and learn more in this avenue.

So intriguing to know what chefs do.

I Loved the French Laundry section. Wow!!! I want to go now and eat there!!

Fascinating

What a great book, I really loved it, the story of the different chefs is beautiful.