Product Description

The acclaimed author of The Soul of a Chef explores the allure of the celebrity chef in modern America

Michael Ruhlman has enjoyed a long love affair with cooking and food. His explorations of kitchens and the professionals who call them home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs—and on the business of preparing food." But even his vast experience couldn’t have prepared him for the profound shift that has occurred in the chef’s place in society.

Beginning at Per Se, the newest and most expensive of Manhattan’s four-star restaurants, Ruhlman takes readers into some of America’s most illustrious—and most innovative—kitchens. Throughout his travels, he seeks new trends and phenomena, like Las Vegas’s recent elevation to the country’s food Gomorrah with the addition of Picasso and Aureole to the Strip’s already formidable selection, and returns to legendary haunts like The French Laundry, Le Bernardin, and Café Gray to see what’s changed. A dispatch from a new world where chefs are celebrities and culinary school classes are burgeoning, The Reach of a Chef looks at the state of professional cooking in the post-Child, Food Network era. In the end, an audience who loves to talk about, read about, and dine in the finest restaurants in America gets an in-the-trenches look at the professionals whose very life’s work is to feed us.

Product Details

• Amazon Sales Rank: #532680 in Books
• Published on: 2006-05-18
• Format: Bargain Price
• Number of items: 1
• Binding: Hardcover
• 352 pages

From Publishers Weekly
There's no rest for the restaurateur in Ruhlman's engaging account of a culinary world that's become even more frenetic in the wake of the Food Network's success and the rise of celebrity chefs desperately clinging to their stars. Ruhlman (The Making of a Chef; The Soul of a Chef) revisits some of the people he's worked with in the past and the school where he trained to see how things have changed since "chef branding, with its product lines, multiple name–recognized restaurants, and entertainment venues, has lured the chef out of the kitchen." Ruhlman points out the irony of such chefs as Wolfgang Puck, Emeril Lagasse and Anthony Bourdain becoming so successful that they no longer have time to practice the thing that brought them success in the first place. He solicits opinions on the phenomenon from an array of people in the business and also profiles some of those still shaping American cooking in the kitchen, from Melissa Kelly and her down-to-earth comfort food to Grant Achatz and his avant-garde, technical creations. Ruhlman has a light, unobtrusive style, and he brings considerable knowledge to the table when commenting on either individual dishes or the industry as a whole. (On sale May 22)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist
Ruhlman continues his meticulous examination of the role of the restaurant chef commenced in his earlier books. As Ruhlman perceives it, the one great advantage to the celebrity chef's media ubiquity is access to a bully pulpit, a forum to help save Americans from total confusion over conflicting information on nutrition and obesity. He revisits the Culinary Institute of America and discerns how the passage of time and its success have changed its curriculum. Ruhlman profiles several chefs, among them Chicago's lionized Grant Achatz, trying to discern what makes his food truly inventive and a meal at his pricey restaurant an experience beyond the ordinary. He takes on the Emeril Lagasse phenomenon, rising to Lagasse's defense while others are apparently bent on dismissing television's most recognizable chef. Visiting Las Vegas, Ruhlman christens it "America's food Gomorrah." Fans of Ruhlman's previous volumes will relish all the insider "dish" here and will have a pleasant experience despite Ruhlman's rambling, confusing, and exhausting parentheses-within-parentheses sentences. Mark Knoblauch
Copyright © American Library Association. All rights reserved

About the Author
Michael Ruhlman is the author of The Making of a Chef, The Soul of a Chef, and Charcuterie. He has also collaborated with Thomas Keller on two cookbooks, The French Laundry Cookbook and Bouchon. Additionally, Ruhlman has written for The New York Times, Gourmet, Saveur, and Food Arts magazine, as well as being featured on the PBS series Cooking Under Fire.

Customer Reviews

Great Book..FIVE stars
Yet another impeccably researched and insightful exploration of the world of chefs from Ruhlman, one of the very very few non-chef writers who "get it". His look at previously written about subjects--and what's happened to them in the strange new world of "chef branding" and multi-unit expansion--and the terrible lure of Vegas is thoughtful and on target. Chefs who famously never open up to ordinary journalists are remarkably candid with Ruhlman.
While thoroughly entertaining for anyone interested in food, cooks and restaurants, this book should also be a standard text in Culinary schools. This is the world that well known and respected chefs who "made it" on the strength of their cooking abilities will live in the future.
My only criticism is the dismaying lack of profanity and bile. Ruhlman in person is a viciously funny bagful of venomous snakes. Had he allowed a little more of his infamous Dark Side to leak into the text I, for one, would have been happier. C'mon, Ruhlman! A chef with a SAG card?!! That should be a red flag to a bull!Kill, kill Faster Faster!!
In spite of his good natured, Cleveland-born even-handedness, another stellar performance. I plan to give out copies for Christmas.

A nice chronicle of the American food revolution
We are in the midst of deep upheaval in American cooking. The Food Network, the explosion of cookbook publishing, the overnight blossoming of the culinary travel genre, and the celebrity chef phenomenon all mark our new interest in the culture of restaurant food, if not in food per se. The extent of this food-culture is startling. No longer is French cooking the domain of a few big-city Europeanized gourmands. It's everywhere. Heck, even some of the ten-year-old girls on the soccer team I coach spend water breaks yacking about their favorite food shows. My nine-year-old, when I asked what she wanted for supper recently, answered "Grand Aioli". It's downright nutty.

So we should gratefully welcome cook/food-writer Michael Ruhlman's excellent new attempt to make sense of it all. He is almost uniquely situated in the celebrity-food world to give us a clear snapshot of what's going on. This book is a series of vignettes of the hectic lives and workplaces of an impressive list of chefs and food-show stars. Thomas Keller, Anthony Bourdain, Wolfgang Puck...even no-brow pom-pom girl Rachel Ray, among several others. Ruhlman's question to them is: what is your role? Haven't you left the kitchen now that you're on TV and being interviewed and promoting your books and traveling from coast to coast to open new restaurants? The answers are fascinating, and reveal more about the business of being a culinary star than any other book I've read. And what a strange, kinetic, exhausting, adrenalized world it is. I felt exhausted just reading about Thomas Keller's schedule.

If you're curious about the explosion of the food culture, this is a great primer. It's well-written, anecdotal, entertaining, and riveting. I highly recommend it as summer reading whether you love food or simply love watching it on TV.

Excellent Narrative of Major Modern Culinary Trend. Buy It!
`The Reach of a Chef' is Michael Ruhlman's third major journalistic investigation into the world of American culinary practice and personalities and his tenth book, which includes four important cookbook collaborations, especially the highly successful collaborations with the philosopher-king of American cooking, Thomas Keller and the king of New York fish cookery, Eric Rippert.

This book is a logical next step after his essays on culinary education, `The Making of a Chef', and basic levels of achievement in the American culinary universe, `The Soul of a Chef'. This investigation explores the techniques by which the successful chef / owner expands their reach beyond the single restaurant and turn their reputation into a marketable brand. An ancillary object of this essay is an examination of culinary celebrity.

His primary subjects are virtually all the major stars of the American culinary scene, including Emeril Lagasse, Wolfgang Puck, Thomas Keller, Eric Rippert, Jean-George Vongerichten, Charlie Trotter, Jasper White, Daniel Boulud, Bobby Flay, Mario Batali, Rick Bayless, Patrick O'Connell, Norm Van Aiken, Grant Achatz, Melissa Kelly, and Rachael Ray.

The last name may not seem to fit into the same group as the others, and in some important ways, Rachael does not fit the mold that created Puck, Lagasse, Keller, Flay, and Batali. But, with regard to the matters addressed in this book, she is as much of an archetype as all the others. Like Martha Stewart before her, Rachael is turning her name into a BRAND based on accomplishment in the culinary world. Ruhlman even goes so far as to say that Rachael may be the first `brand' which has the impetus to overtake Martha at her own game.

The bookend's for the book's presentation of its theme is an insider's look at the recent opening of Thomas Keller's New York fine dining restaurant, Per Se, on the fourth floor of the new Columbus Circle Time Warner center. If this book does nothing else, it reassures us that Keller's kind of devotion to quality is rewarded by both critical and commercial success. I won't keep you in suspense the way Ruhlman does, Per Se comes out of the gate with four shining stars from the all powerful restaurant reviewer of `The New York Times'. And, the highest score was not given grudgingly. The reviewer bewailed the fact that his last visit on which his review would be based would be his last time eating at Per Se for quite some time.

Just as I always appreciate it when cookbook authors give fair mention to other cooks on which their work has been based, Ruhlman enhances the pleasure of his read by making several citations from fellow culinary journalists, all of whom are at the top of my list, with Ruhlman, of favorite foodie reads. Leading the pack is Tony Bourdain, a good friend of Ruhlman who, as Ruhlman puts it, is quite smitten with Thomas Keller's accomplishments. One merely has to read Bourdain's chapter on the French Laundry in `A Cook's Tour' to understand his abject hero worship. Close behind, in a very important role, is New York Times food columnist and editor, Amanda Hesser. Present as the model of restaurant critic extraordinare is Ruth Reichl, presently editor in chief of `Gourmet' magazine.

The one thing Bourdain and Hesser have most in common is distaste for the style of Emeril Lagasse. Hesser's main claim to fame in Ruhlman's world is a long and very critical essay in `The New York Times' on Emeril Lagasse which dissected his TV show cooking in painful detail. Oddly, most of Emeril's harshest critics among his colleagues and culinary journalists seem to be softening. Part of this may be due to the fact that his popularity among his audience has peaked and may be falling off just a bit. Part of it may be due, as Norm Van Aiken has said, to the fact that Emeril is really a very talented chef and his restaurants are quite good, and Lagasse had to go through all the tough times that every other successful chef / owner had to face. It is certainly due in part to the fact that Lagasse in person is totally cordial, as when he warmly greeted Bourdain, his worst critic this side of Hesser at an affair. Ultimately, I believe Emeril's mellowing among his colleagues is due to the recognition that modern culinary TV has brought huge numbers of average Americans into the kitchen to enjoy cooking, and it is Emeril, not Julia Child who fostered this trend.

The nature of the trend is even clearer when we examine the career and style of Rachael Ray, whose primary attribute is that of very effective culinary cheerleader. She essentially says that if anyone really wants to get into food TV, they should not be studying cooking, they should be studying TV journalism and production. To me, the most illuminating aspect of this trend is the fact that the thing I like most about Jamie Oliver's shows and books are the way he communicates a love of food and cooking without the hokey Americans' exclamations and neologisms.

For those of us who really enjoy reading about the culinary world, this has been a red letter period, as bad boy Bourdain has also just come out with a new book, `The Nasty Bits' covering much the same ground, but from a much different perspective. Ruhlman, for example, does not confess to Bourdain's description of Ruhlman's staggering around a Las Vegas casino floor wanting a little cash advance from fellow journalist and roommate Bourdain.

For those whose taste in culinary writing stops when the recipes disappear, this may not be for you, but for all who are really interested in what goes on behind the scenes, this book is for you. The only thing I missed was some discussion of Bob Kinkead's movement to support local instead of chain restaurants.