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Professional

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  1. 1 reviews 0 5 4 4 out of 5 stars 4/5 (1)
    12.2 hrs • 5/13/2014 • Unabridged

    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 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.

    Available Formats: Download, CD, MP3 CD, Digital Rental
    The Soul of a Chef by Michael Ruhlman

    The Soul of a Chef

    12.2 hrs • 5/13/14 • Unabridged
    1 reviews 0 5 4 4 out of 5 stars 4/5 (1)
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  2. 8.0 hrs • 3/25/2013 • Unabridged

    Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs—including Thomas Keller and Andrew Carmellini, whose stories are also shared here—Back of the House will change the way you think about food—and about the complicated people who cook it and serve it.

    Available Formats: Download

    Back of the House

    8.0 hrs • 3/25/13 • Unabridged
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