The Soul of a Chef: The Journey Toward Perfection
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 Instit…
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Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
An all-access history of the evolution of the American restaurant chef
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Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef i… -
Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef
Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventi…
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The Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef
What do Mario Batali and Gordon Ramsay have in common? They survived tours of duty in the kitchen of Marco Pierre White. In the UK, White's brilliant cooking and high-wattage antics have made him a th…
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Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
"One of America's great chefs" (Vogue) shares how his drive to cook immaculate food won him international renown-and fueled his miraculous triumph over tongue cancer.
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In 2007, chef Grant Achatz seemi… -
In the Weeds: Around the World and Behind the Scenes with Anthony Bourdain
**Nominated for the 2022 BookTube Prize in Nonfiction**
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Anthony Bourdain's long time director and producer takes readers behind the scenes to reveal the insanity of filming television in some of the mo… -
32 Yolks: From My Mother's Table to Working the Line
NEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French che…
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Sous Chef: 24 Hours on the Line
The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New…
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Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
Bill Buford—author of the highly acclaimed best-selling Among the Thugs— had long thought of himself as a reasonably comfortable cook when in 2002 he finally decided to answer a question that had nagg…
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Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
Medium Raw marks the return of the inimitable Anthony Bourdain, author of the blockbuster bestseller Kitchen Confidential and three-time Emmy Award-nominated host of No Reservations on TV’s Travel Cha…
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Brain Energy: A Revolutionary Breakthrough in Understanding Mental Health—and Improving Treatment for Anxiety, Depression, OCD, PTSD, and More
This is the book that will forever change the way we understand and treat mental health.
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If you or someone you love is affected by mental illness, it might change your life.
We are in the midst of a glo… -
The French Laundry Cookbook
2014 marks the twentieth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative c…
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Cellar Rat: My Life in the Restaurant Underbelly
What happens when a career you love doesn’t love you back?
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As Hannah Selinger will tell you, to be a good restaurant employee is to be invisible. At the height of her career as a server and then somme… -
Dinner with the President: Food, Politics, and a History of Breaking Bread at the White House
A wonderfully entertaining, often surprising narrative history of presidential food: from Washington's lack of it at Valley Forge to Trump's well-done steaks with ketchup--what they ate, why they ate …
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Yes, Chef
JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER
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“One of the great culinary stories of our time.”—Dwight Garner, The New York Times
It be… -
Garlic and Sapphires: The Secret Life of a Critic in Disguise
Ruth Reichl, world-renowned food critic and editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be a…
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The Apprentice: My Life in the Kitchen
In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award wi…
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Service Included: Four-Star Secrets of an Eavesdropping Waiter
While Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the New York City four-star restaurant Per Se, the culin…
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On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and prof…
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