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Comment: Moderate wear on cover and edges. Minimal highlighting and/or other markings can be present. May be ex-library copy and may not include CD, Accessories and/or Dust Cover. Good readable copy.
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The Soul of a Chef: The Journey Toward Perfection Paperback – Aug 1 2001

4.4 out of 5 stars 53 customer reviews

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Product details

  • Paperback: 384 pages
  • Publisher: Penguin Books; Reissue edition (Aug. 1 2001)
  • Language: English
  • ISBN-10: 0141001895
  • ISBN-13: 978-0141001890
  • Product Dimensions: 13.9 x 2 x 21.4 cm
  • Shipping Weight: 431 g
  • Average Customer Review: 4.4 out of 5 stars 53 customer reviews
  • Amazon Bestsellers Rank: #40,823 in Books (See Top 100 in Books)
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Product description

About the Author

Michael Ruhlman’s classic book on professional cooking—winner of the IACP Cookbook Award

In his second in-depth foray into the world of professional cooking, The Soul of a Chef, 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 future Iron Chef 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.

“A hold-your-breath while you turn the page thriller that’s also an anthropological study of the culture of cooking.” –Anthony Bourdain, The New York Times Book Review
 

Michael Ruhlman is the author of many books, including The Elements of Cooking, Live to Cook (with Michael Symon), Bouchon (with Thomas Keller), Charcuterie: The Craft of Salting, Smoking, and Curing (with Brian Polcyn) and Ruhlman’s Twenty.

 



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on May 31, 2001
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on August 17, 2002
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on March 19, 2004
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