This is the first Michael Ruhlman book I’ve read. Since it is one of his early efforts I found a clumsy sentence here or there that brought me out of the life of a chef but the conversational tone and explanations was able to pull me back in. My introduction to Ruhlman (and Michael Symon) was the… Continue reading The Soul of a Chef: The Journey Towards Perfection by Michael Ruhlman
Two weekends ago I finally finished Heat and I’m going to stick with my initial assessment of it. Anyone interested in behind the scenes information about restaurant kitchens should find this book to their liking. It gives great insight into family meals and the hierarchies used to make a kitchen run well. This is written for… Continue reading Heat By Bill Buford
What a shame my culinary curiosity was almost non-existent in my youth. The last few years I’ve been more interested in food and how to prepare it. I’m really more of a baker than a cook because I really prefer to mix everything together, stick it in the oven, do something else for how ever… Continue reading Bring On The Heat!