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By Michael Ruhlman

"Michael Ruhlman has lengthy loved a love affair with cooking, nutrition, and the paintings of the chef. His past exploration of the eating place kitchen and the boys and ladies who name it domestic led Anthony Bourdain to name him "the maximum dwelling author with regards to cooks - and at the enterprise of getting ready food." yet even his vast event could not have ready him for the profound shift in American tradition that has raised eating place cooking to the extent of functionality artwork and the prestige of the chef to megastar CEO." "Beginning at in line with Se, essentially the most fresh, specific, and dear of Manhattan's four-star eating places, Ruhlman takes readers into a few of America's such a lot illustrious - and such a lot frenetic - kitchens. all through his travels, he seeks out and explains new tendencies and phenomena, like Las Vegas's contemporary elevation to the country's foodstuff Gomorrah, and returns to earlier haunts to determine what is replaced. A dispatch from a brand new international the place cooks are stars and culinary institution periods are burgeoning, The succeed in of a Chef appears to be like on the nation cooking within the post-Child, foodstuff community period through the heavy hitters within the comparable to Thomas Keller and Masa Takayama, furnish Achatz and Melissa Kelly, Emeril Lagasse and a brand new breed of cooking superstar: woman round the corner Rachael Ray." "In the tip, readers get an in-the-trenches examine pros whose very life's paintings had as soon as been to feed us so as to feed themselves - yet is now more and more one of those paintings that offers them to company boardrooms and tv studios."--BOOK JACKET.

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By Michael Ruhlman

"Michael Ruhlman has lengthy loved a love affair with cooking, nutrition, and the paintings of the chef. His past exploration of the eating place kitchen and the boys and ladies who name it domestic led Anthony Bourdain to name him "the maximum dwelling author with regards to cooks - and at the enterprise of getting ready food." yet even his vast event could not have ready him for the profound shift in American tradition that has raised eating place cooking to the extent of functionality artwork and the prestige of the chef to megastar CEO." "Beginning at in line with Se, essentially the most fresh, specific, and dear of Manhattan's four-star eating places, Ruhlman takes readers into a few of America's such a lot illustrious - and such a lot frenetic - kitchens. all through his travels, he seeks out and explains new tendencies and phenomena, like Las Vegas's contemporary elevation to the country's foodstuff Gomorrah, and returns to earlier haunts to determine what is replaced. A dispatch from a brand new international the place cooks are stars and culinary institution periods are burgeoning, The succeed in of a Chef appears to be like on the nation cooking within the post-Child, foodstuff community period through the heavy hitters within the comparable to Thomas Keller and Masa Takayama, furnish Achatz and Melissa Kelly, Emeril Lagasse and a brand new breed of cooking superstar: woman round the corner Rachael Ray." "In the tip, readers get an in-the-trenches examine pros whose very life's paintings had as soon as been to feed us so as to feed themselves - yet is now more and more one of those paintings that offers them to company boardrooms and tv studios."--BOOK JACKET.

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Eggs! The most natural food on earth, a symbol of life and fertility, a compact package of proteins, fats, and carbohydrates whose versatility in the kitchen, pleasure at the table, and economy at the store is unmatched by any other food. We learned to hate the egg! Do you need any further proof that something is seriously wrong with this country that teaches people to avoid eggs? Only when they became a good strategy for slimming down did we reverse ourselves on the egg quandary. But in addition to inept thinking about the egg, we’ve also managed to debase our eggs on a massive scale, to contaminate them so that they may actually make you sick if you don’t cook them till they’re hard, and downright dangerous for the very young and the very old.

The country was fertile, in the midst of a food revolution, and they were its figureheads. How and where to grow? For a chef who’d created a famous flagship restaurant there were any number of ways to move forward, but it was still the Wild West—the frontier for the modern American chef was largely uncharted territory. And the chef was out of balance. I’d arrived at culinary school in 1996, more or less at the end of perhaps the finest stage in the evolution of the chef—the chef still in the cultural role of artist-monk, its most romantic form.

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