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.

שם הספר
The Reach of a Chef: Professional Cooks in the Age of Celebrity
Charcuterie: The Craft of Salting, Smoking, and Curing
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
The Making of a Chef: Mastering Heat at the Culinary Institute of America