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 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.

Binding Type: Paperback
Publisher: Penguin Books
Published: 08/01/2001
ISBN: 9780141001890
Pages: 384
Weight: 0.76lbs
Size: 8.50h x 5.52w x 0.82d

Review Citations: New York Times 08/05/2001 pg. 24
New York Times 12/02/2001 pg. 89
Commonweal 12/05/2003 pg. 26