Michael Ruhlman's classic book on professional cuisine--winner of the IACP Cookbook Award In The Soul of a Chef, his second in-depth exploration of the world of professional cooking, Michael Ruhlman travels to the heart of the profession. Ruhlman visits the life and kitchens of future Iron Chef Michael Symon and famed Thomas Keller of the French Laundry while observing the arduous Certified Master Chef exam at the Culinary Institute of America, the country's most influential cooking school. This intriguing book will satiate every reader's need to learn about cooking and food, as well as the secrets of successful chefs, when cooking becomes an art form, and much more. This is an immediate classic in culinary writing, similar to Ruhlman's The Making of a Chef. Food is one of the fastest growing and most popular themes today. A gripping page-turning thriller that also serves as an anthropological study of the culture of cooking. Michael Ruhlman is the author of several books, including The Elements of Cooking, Live to Cook (co-authored with Michael Symon), Bouchon (co-authored with Thomas Keller), Charcuterie: The Art of Salting, Smoking, and Curing (co-authored with Brian Polcyn), and Ruhlman's Twenty.
- Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking
- Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
- Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen
- Ruhlman's Twenty: 20 Techniques, 100 Recipes, a Cook's Manifesto (the Science of Cooking, Culinary Books, Chef Cookbooks, Cooking Techni