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eBook The Reach of a Chef: Professional Cooks in the Age of Celebrity ePub

eBook The Reach of a Chef: Professional Cooks in the Age of Celebrity ePub

by Michael Ruhlman

  • ISBN: 0143112074
  • Category: Professionals and Academics
  • Subcategory: Biography
  • Author: Michael Ruhlman
  • Language: English
  • Publisher: Penguin Books; Reprint edition (May 29, 2007)
  • Pages: 352
  • ePub book: 1989 kb
  • Fb2 book: 1994 kb
  • Other: txt lrf mobi lrf
  • Rating: 4.6
  • Votes: 458

Description

Reach' is Ruhlman's third in that series

Reach' is Ruhlman's third in that series. He's really a great writer - as meticulous in his detail-gathering and writing as his chefs are in their cooking. You get to see that guys like Thomas Keller succeed not because of some fluke, but because of years of hard work, talent honed by that work and an obsession about details. Ruhlman's talent, in turn, is that he's able to convey that to his readers. before he was a writer. One person found this helpful.

The Reach of a Chef book. In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.

Mobile version (beta). The Reach of a Chef: Professional Cooks in the Age of Celebrity. Download (epub, 411 Kb). FB2 PDF MOBI TXT RTF. Converted file can differ from the original. If possible, download the file in its original format.

In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs i. .

In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking . For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the greatest living writer on the subject of chefs?and on the business of preparing food.

The Reach of a Chef is the third book Michael Ruhlman has written about chefs. In each one he has taken on one aspect of being a chef; just starting, established, and now, when a chef can no longer be in the kitchen and do the thing he loves to do most, cook. Mostly, he writes about celebrity chefs like Thomas Keller. He also writes about the tv chefs, Emeril Legasse, Rachael Ray, Bobby Flay, etc. Ruhlman revisits the CIA and chefs and restaurants he's written about in his earlier books to find out what's changed.

The Reach of a Chef : Professional Cooks in the Age of Celebrity. Reach of a Chef' is Michael Ruhlman's third major journalistic investigation into the world of American culinary practice and personalities and his tenth book, which includes four important cookbook collaborations, especially the highly successful collaborations with the philosopher-king of American cooking, Thomas Keller and the king of New York fish cookery, Eric Rippert.

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The Reach of a Chef" by Michael Ruhlman - excellent authour if you care about food. Another great Ruhlman.

The Reach of a Chef" by Michael Ruhlman - excellent authour if you care about food. find and read anything Ruhlman writes. this is on my "to read" list. more work stuff, yes I still love it. The Reach of a Chef: Professional Cooks in the Age of Celebrity - Michael Ruhlman (check). Discover ideas about Restaurant Kitchen. The Reach of a Chef: Professional Cooks in the Age of Celebrity - Michael Ruhlman (check)

The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the greatest living writer on the subject of chefs?and on the business of preparing food.? In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.

Comments

Thetath Thetath
The author's obituary, when eventually written, will start "Michael Ruhlman, whose signature work The Making of a Chef: Mastering Heat at the Culinary Institute chronicled his time at the Culinary Institute of America..."

That was a breakthrough book that essentially invented the genre of the 'meticulous examination' (as the 'Booklist' review calls it) of the chef as a profession. 'Reach' is Ruhlman's third in that series. He's really a great writer - as meticulous in his detail-gathering and writing as his chefs are in their cooking. You get to see that guys like Thomas Keller succeed not because of some fluke, but because of years of hard work, talent honed by that work and an obsession about details. Ruhlman's talent, in turn, is that he's able to convey that to his readers. The Newsday blurb on the book gets it right: "I'm sure [Ruhlman is] a pretty good cook himself, but I would urge him not to give up his day job, because he's a terrific writer."

Exactly.

You also get the feeling that chefs trust and open up to this author because he has their respect - he went through the Culinary Institute with the express purpose of writing the book that would become 'The Making of Chef.' Now that's a commitment. The results are some fine moments of introspection - Ruhlman notes that with enterprises the size of Keller's, "(t)he chef had moved out of the kitchen permanently. Or could, if he or she wanted to, and ultimately would have to, even if he or she didn't want to, simply from the physical limitations in a physically grueling job."

Asked to comment on that, Keller wistfully notes "I miss the people. I'm sad. I miss being in the kitchen with them...I'm not a chef anymore and it breaks my heart."

It's revelations like that one - superbly transcribed and framed by the author - that make 'Reach' such a compelling read.
Vetitc Vetitc
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 Chef. Being a big fan of the earlier works we naturally expected the same insights and coherence. Ruhlman spends time recapping parts of his earlier stories and their characters to comment on his new theme: that "celebrity" chefs have moved the customer's attention from the actual cooking to how these chefs make money and market their "brand".

What this book lacks is the in depth character studies and the interesting intimacy of how the chef thinks, works and copes with the restaurant business. Ruhlman shines here with his study of Masa Takayama and of Thomas Keller, the later who appeared in Ruhlman's earlier work. These parts were excellent, yet when Ruhlman writes about Rachel Rae the reader is jerked incoherently from snippet to snippet so that enjoying the whole meal of her character and career is difficult.

Our Kindle version of the book also had several minor yet glaring editing errors that even the casual reader would have caught.
Did we get shipped a proof version of the text?

While still engaging and providing interesting insight into the world of celebrity chefs, Michael Ruhlman has suffered from comparison to his earlier works: here he is a sound bite reporter... before he was a writer.
spacebreeze spacebreeze
We are in the midst of deep upheaval in American cooking. The Food Network, the explosion of cookbook publishing, the overnight blossoming of the culinary travel genre, and the celebrity chef phenomenon all mark our new interest in the culture of restaurant food, if not in food per se. The extent of this food-culture is startling. No longer is French cooking the domain of a few big-city Europeanized gourmands. It's everywhere. Heck, even some of the ten-year-old girls on the soccer team I coach spend water breaks yacking about their favorite food shows. My nine-year-old, when I asked what she wanted for supper recently, answered "Grand Aioli". It's downright nutty.

So we should gratefully welcome cook/food-writer Michael Ruhlman's excellent new attempt to make sense of it all. He is almost uniquely situated in the celebrity-food world to give us a clear snapshot of what's going on. This book is a series of vignettes of the hectic lives and workplaces of an impressive list of chefs and food-show stars. Thomas Keller, Anthony Bourdain, Wolfgang Puck...even no-brow pom-pom girl Rachel Ray, among several others. Ruhlman's question to them is: what is your role? Haven't you left the kitchen now that you're on TV and being interviewed and promoting your books and traveling from coast to coast to open new restaurants? The answers are fascinating, and reveal more about the business of being a culinary star than any other book I've read. And what a strange, kinetic, exhausting, adrenalized world it is. I felt exhausted just reading about Thomas Keller's schedule.

If you're curious about the explosion of the food culture, this is a great primer. It's well-written, anecdotal, entertaining, and riveting. I highly recommend it as summer reading whether you love food or simply love watching it on TV.