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.
In 1997, journalist and cook Michael Ruhlman observed incognito the certified Master Chef examination at the Culinary Institute of America, one of the most grueling competitions in the gastronomic world. In his critically acclaimed The Making of a Chef, which Peter Kamisky of The New York Times hailed as well-reported and heartfelt, Ruhlman offered a vivid and unique portrait of this unique world.
Michael Ruhlman has cut through the confusion to give cooks the very basic knowledge that will propel them to new heights in the kitchen: simple ratios that are the very "truth" of cooking--pie dough is 3-2-1 or three parts flour to two parts fat to one part water. Cookies are 1-2-3 or one part sugar, two parts fat, and three parts flour. Hollandaise sauce is 1 to 6: one pound butter to six egg yolks.
Comments