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 the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener'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.
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- Peter Y. Chapman "pychap"
Makes Me Wanna Cook
The thing liked about this book is the subject. Cooking is interesting, the mindset is fascinating and the CSI is mystical. The thing I loved about The Soul of a Chef is the believable peek behind the curtain.
"Life on the Line" is a book I might compare based on the detail regarding the inner workings of a professional kitchen and the conviction it takes to succeed. Likewise, "Butter, Bones & Butter" for the life psychology and growth as young cooks make their way from inauspicious beginnings.
Corren's read was flat for my tastes. Not a lot of dynamic range or inflection in the reading. Where some voice actors can make you forget your listening to a reader and transport you through the eyes of the writer, Donald Corren did not do this for me.
If The Soul' were to be made into a movie, the tagline could be "Brown Sauce, Taste It!"
The subject of the book made it compelling. Props to Ruhlman for being so dedicated to seeing the challenge through, but I do wish he had a bit more dynamic presence in his writing. The voicing didn't help. Hence the 4 stars.
- Michael C. Lott "~m"