If you've ever daydreamed about what it might be like to attend culinary school, wonder no longer: you can vicariously experience the training of a top-tier chef through the eyes of journalist Ruhlman, who talked his way into the CIA because he thought the resulting experience would make for a good book. He was right. Ruhlman finds the CIA to be a world of imposing personalities, towering egos, high drama, and amazing food. You'd never guess that the making of a brown sauce, the unmolding of a terrine, or the trussing of a chicken could be occasions for high drama, but in Ruhlman's hands, these culinary adventures read like the pages of a spy thriller. The first of a trilogy.More info →
In The Making of a Chef, journalist Ruhlman enrolls at the Culinary Institute of America to discover how top-tier chefs are trained. In The Soul of a Chef, Ruhlman studies what makes a chef great, observing the Master Chef exam at the Culinary Institute of America and profiling successful celebrity chefs Michael Symon at Lola and Thomas Keller at The French Laundry. In The Reach of a Chef, Ruhlman explores the paradox of every profession: get good enough at what you do, and soon you’ll be managing the work instead of doing it yourself.
Ruhlman excels at injecting a sense of drama into his food writing: he draws strong characters and is able to turn something as simple as preparing a classic sauce into a dramatic event.More info →
Michael Ruhlman has written more than a dozen books on cooking and has worked with an impressive list of chefs (among them Thomas Keller, Michael Symon, Eric Ripert). Ruhlman knew since he was a kid that he wanted to write for a living, but he never intended to be a food writer. In this Kindle single (10,000 words/35 pages, and just $2), Ruhlman shares the improbable story of how he found his calling. Remember, he’s friends with Bourdain--this one’s briefly crude at two or three places.More info →
I'm a fan of Ruhlman's food writing, and his recipes work. From the publisher: "Twenty distills Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. "More info →
From the publisher: "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." A former Summer Reading Guide pick.More info →
The kindle edition doesn't look super impressive on your coffee table like the massive hardcover, but hey, it's $3. Written by Michael Ruhlman and Thomas Keller, the stories behind The French Laundry and these chefs' two careers are fascinating (and beautifully illustrated).More info →
I'm a fan of Michael Ruhlman, a former Summer Reading Guide author. Ruhlman has written more than a dozen books on cooking and has worked with an impressive list of chefs. Ruhlman knew since he was a kid that he wanted to write for a living, but he never intended to be a food writer. From the publisher: "In a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us, [Ruhlman] dives into the mysterious world of supermarkets and the ways in which we produce, consume, and distribute food. But rather than waxing nostalgic for the age of mom-and-pop shops, Ruhlman seeks to understand how our food needs have shifted since the mid-twentieth century, and how these needs mirror our cultural ones. A mix of reportage and rant, personal history and social commentary."More info →