5 comments about The Reach of a Chef: Beyond the Kitchen.

1. Michael Ruhlman has been our companion and guide as we've been the guides for our son, a recent graduate of the CIA's Culinary Program. Back when we were reading "The Making of a Chef," our son was working lowly jobs in local restaurants. By the time we were reading "The Soul of a Chef", he was working for his first CIA grad, Paul Trujillo, who just happens to have been in Ruhlman's first class and is mentioned in this book. Ruhlman opened the door to this fascinating school, Trujillo told us that our son had the talent and drive to succeed in this demanding school, and a truly outstanding CIA grad, Chef Eric Erway, became our son's mentor at Job Corps. They all paved the way for a crazy kid to find out what he was really made of.
   
   This book is so rewarding on so many levels. Other reviewers have written eloquently about the chefs we meet in this book. For me, though, it's the return to the CIA that is most personally significant. Through this book, we get to see the school through an older man's eyes, one who knows how to ask even better questions. We can see how the CIA has evolved along with the profession. Most of all, though, we get to enjoy what I believe to be the evolution of Ruhlman's writing itself. The maturity he brings to this book is most evident toward the end - don't miss it!
   
   All I can say is "thank you, Michael Ruhlman" for continuing to shed light on this fascinating and confusing profession as our son wends his way through the journey of becoming a chef. He just started the Baking and Pastry program. Can't wait to see what comes next!



2. I've become quite a fan of Ruhlman's writing, having first read his "Soul of a Chef" three years ago -- I couldn't put it down, and I continue to read it once a year. Hungry for more, I found "The Making of a Chef" at my local library, which I enjoyed, but the book (his first on the subject) definitely felt like he was still finding his culinary-literary feet. When I learned of "The Reach of a Chef," I was positively giddy and snatched up a copy. It was fun being reintroduced to the world of Keller, learning about the author's experiences with Bourdain and Ripert, and discovering seasonal Maine cooking at Primo, but ultimately I was disappointed: "Reach" doesn't capture the same refined emotion and passion as "Soul" by any means.
   
   But perhaps it's just an accurate reflection of the subject -- how far does a chef's reach extend in America? The vast majority of our cooks aren't fascinating stars like Keller, Symon, Polcyn. They are instead the mediocre, spotlight-seeking Cat Coras and Rachael Rays who slither into our living rooms.
   
   Like the over-commercialized culinary world, "Reach of a Chef" is crowded and a bit confused. Choose Ruhlman's superb earlier works for a more satisfying read.



3. Ruhlman does it again! His smart, sensible and timely book deserves readers and a paperback edition. I admire his finesse and his honesty. He writes the way the best chefs cook, with passion, restraint and precision. And he's witty, too. I'll never see Rachael Ray quite the same way again -- he's fair, but he makes the point, which is why I grit my teeth when I see her bouncing around and shouting. At least Martha is calm.
   More, please, Mike! His blog is great, BTW.



4. I've read everything Ruhlman has authored about Chefs, Kitchens, etc. and this book is definitely "up there"... a good read. I liked The Making Of A Chef as my first choice. Then, The Reach Of A Chef. I know this book was a followup to The Soul Of A Chef, and having read them in order I admit you can't fully appreciate THE REACH OF A CHEF unless you do so... but as an enjoyable read this one is definitely my number two choice. I hope more are to come from this author. Who is this author? Watch the TV show, The Next Iron Chef!



5. The author's obituary, when eventually written, will start "Michael Ruhlman, whose signature work The Making of a Chef: Mastering Heat at the Culinary Institute chronicled his time at the Culinary Institute of America..."
   
   That was a breakthrough book that essentially invented the genre of the 'meticulous examination' (as the 'Booklist' review calls it) of the chef as a profession. 'Reach' is Ruhlman's third in that series. He's really a great writer - as meticulous in his detail-gathering and writing as his chefs are in their cooking. You get to see that guys like Thomas Keller succeed not because of some fluke, but because of years of hard work, talent honed by that work and an obsession about details. Ruhlman's talent, in turn, is that he's able to convey that to his readers. The Newsday blurb on the book gets it right: "I'm sure [Ruhlman is] a pretty good cook himself, but I would urge him not to give up his day job, because he's a terrific writer."
   
   Exactly.
   
   You also get the feeling that chefs trust and open up to this author because he has their respect - he went through the Culinary Institute with the express purpose of writing the book that would become 'The Making of Chef.' Now that's a commitment. The results are some fine moments of introspection - Ruhlman notes that with enterprises the size of Keller's, "(t)he chef had moved out of the kitchen permanently. Or could, if he or she wanted to, and ultimately would have to, even if he or she didn't want to, simply from the physical limitations in a physically grueling job."
   
   Asked to comment on that, Keller wistfully notes "I miss the people. I'm sad. I miss being in the kitchen with them...I'm not a chef anymore and it breaks my heart."
   
   It's revelations like that one - superbly transcribed and framed by the author - that make 'Reach' such a compelling read.

5 comments about Sunday Suppers at Lucques: Seasonal Recipes from Market to Table.

1. I've had this beside my bed for a month so that I can read through each and every recipe. I love how she used seasonal items and splits the book into Seasons instead of Appetizer, Entree, etc. Great recipes. I totally recommend this cookbook.



2. I am an avid reader of cookbooks having collected and read many. This is one that I always come back to. Lucques is one of my favorite restaurants in L.A. and we always take out-of-town guests there - and then tell them about this cookbook!
   
   One thing - as other reviewers have pointed out - access to a good farmer's market makes all the difference. it's tough to do a lot of these recipes correctly without all the proper ingredients. The Meyer lemon tort (with or without the chocolate) is fairly easy and the flavor is just fabulous!



3. I've made three recipes (warm mushroom herb salad, duck in banyuls, turnip/parsnip gratin). All three have been easy to make, without undue fussing at the end of the preparation. I monkeyed with the greens in the mushroom dish, and punted on types of mushroom (substituting less expensive baby bellas in amongst the pricey chanterelles and oyster mushrooms), without any problems with the outcome of the dish.
   
   I find her prep to be consistent with the skills of the interested home cook. The way the recipes are presented (lots of verbiage rather than bullet style) makes it harder for me to remember what steps are coming next. I just rewrite the steps in bullet form, and go forward. I'm recommending this cookbook to many friends.



4. Most of the recipes in this book involve many ingredients or many steps, or both. I was amazed, for example, at just how involved an initially simple-sounding pasta with cauliflower, black kale and currants was. But the fuss was worth it -- it was excellent, and much more than the sum of its parts. Every single recipe I've made from this book has turned out wonderfully and have made for some of my favorite ever home cooked meals. They have always received raves. This is not an everyday go-to cookbook. But when I can take the time to shop, read the recipe thoroughly and cook, I know that I will be well rewarded.



5. I've enjoyed my book. It came in a timely manner and it was in great condition. I look forward to using it much more.
   
   To truly appreciate this book you MUST love to cook. I used to work in the Library and would see many cookbooks out there. I checked this one out several times and finally bought it last month. Yes the recipes take long and call for specific ingredients that you might have to search sometimes 2 or 3 stores for. But in the end, it's all worth it. Someone made a comment in their review that the book isn't specific enough on the measurements and temperatures. I think that's what makes it great! You have a blueprint for your entree, and you make it your own.
   
   When the seasons changed I become so excited to make items from here. My favorite is the "Pumpkin" Bread made from Kabocha Squash. I like to double up on the pecan toppings and it comes out perfect every time.

5 comments about Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery).

1. Sundays at Moosewood is divided into chapters, each dedicated to a culinary taste. Its a bit overwhelming to read it straight through and then select a few recipes to make into a meal - however, they help you with a section in the back that mixes and matches recipes from different chapters. I think that is one of the book's best features.
   
   I'm not a vegetarian, but a lot of my dinner guests are - and Moosewood guarantees a truly interesting dining experience without the addition of meat. Like other reviewers, I sometimes grill fish, chicken or steak to serve with the veggie-centered recipes.



2. I've used this book so many times that the binding is cracked. There are post-it notes sticking up from too many pages to count. And the book automatically opens to my favorite recipe, Pasta e Fagioli. It is my idea of the ultimate comfort food, and I cannot count how many times we've enjoyed it.
   
   This book is a classic. Really good food that is also really good for you.



3. I purchased this cookbook about 15 years ago - - a little while before I moved out on my own. I purchased "The Joy of Cooking" and "The Silver Palate" at the same time. This is an excellent cookbook.
   
   -Every single recipe turns out well and as it should. A rarity in any cookbook.
   
   -It is well laid-out. One recipe per page, ingredients separate from method, limited cross referencing required, easy measurements.
   
   -simple techniques.
   
   -informs you ahead what can be made in advance.
   
   -excellent index; a necessity in a cookbook so often overlooked.
   
   I now own about 40 cookbooks or so, am married with children and have entertained many guests. This book taught me how to cook gently and easily. I highly recommend it to anyone just starting out whether they are vegetarian or not. I still use it and (although you may not believe me) some of the recipes are much, much better than those in fancier cookbooks for the same items. And easier too. Oh and did I mention? Everything made from it tastes good.



4. This cookbook is INCREDIBLE! I got it for my birthday 10 years ago and have tried at least half of the recipes in it -- and my copy is battered enough to prove it. I especially recommend the Tapenade, Turkish Spinach & Lentil Soup, Sayra's Greens, Pasta e Fagioli, Pepperpot Soup, Mocha Pecan Pie, Galletas de Nueces, Polvorones de Canela, Mexican Hot Chocolate, Pulla, Ukrainian Almond Crescents (OK, so I have a sweet tooth). The best gift I've ever gotten!!



5. I first got this cookbook when I was in college back in the early 90's in Rochester, NY. I made several recipes for my roommates and they loved them! I have never made anything from this book that turned out less than delicious. I seldom post reviews on anything, but I think this cookbook warrants my review. My favorites are the Cape Verde Vegetable Soup, Groundnut Stew, Moroccan Stew and the Rusks (with a cup of chocolate chips thrown in). I have a whole legion of rusk followers now who have asked for the recipe : ). I just called one of my old roommates and she told me that she wanted to make a batch of choc. chip rusks so bad last year and she lost the xerox, that she went to her public library and found the book in the stacks and made a new xerox! That's love : )

1 comments about Izakaya: The Japanese Pub Cookbook.

1. I rarely buy a book without reading a review first, but this was an exeption. The need for a book like this was long overdue. Beautiful photos, competent procedure, and a savage reference to the everyday Japanese dining experience. Oh and the recipes are not too easy as to insult a practicing chef or too hard as to send the home chef across town on a wild goose chase for some never heard of ingredient. Worth your time.

5 comments about Fast Food Nation.

1. It's unnerving how a few mega billion dollar corporations can control the food supply in this country. I was shocked by the dehumanizing conditions in the slaughter houses and the negative impact they have on the environment.
   I can tell that the author has never experienced the working end of a grill spatula by how clueless he is to the business end of the industry, the people who are in the trenches. What manager has read I'm OK you're OK a book written in the 70's, please. Managers "stroke" their employees because of the age old adage, ya' catch more flies with sugar than vinegar. He's nailed the franchisees right on the head as far as never trusting the people who work for you.
   As far as the McLibel case goes, they had a good point with the marketing of fast food directed at kids, a whole generation has grown up who think the only side dish is fries. The people who brought the case against Mickey D's were way too whiney, I'm sure they wouldn't last a minute over a hot grill during lunch rush, what qualiifies to talk about the working conditions in fast food resturants.
   A must read for the poor bastards, like myself, who are in the industry and people who really are concerned about what they eat.



2. Schlosser attempts to explain the food industry: its origins, its workers, the supply of meat and potatoes and how these all have changed over the years. While I had already heard about the food side, I was surprised at how much time was spent covering the worker injuries and treatment both in the fast food franchises and in slaughterhouses. I did appreciate the whole picture approach and would recommend the book. However, there are at least 2 drawback that I can see.
   Although there are many statistics, the book is very anecdotal. It is very negative towards politics and especially republicans, but then relies on legislation and increased government for solutions.



3. You might think you know what this guy has to say, but rest assured that this book as full of surprises! It is also very interesting in a way that makes you read deep into the night.
   The book doesn't only cover what fast food is doing to our health and families, but also at how it is changing industries across the world. It contains a shocking section on how minorities are being exploited, especially in the US meat industry.
   
   It becomes more and more obvious how much research must have gone into the book, and it is refreshing, and maybe a little ironic, to see a product into which a lot of care and time was invested, especially in this fast-everything culture.
   
   I recommend this book wholeheartedly, because it is interesting, well-researched, well-written, relevant and good value for money.
   
   You'll never look at McDonalds the same way!



4. If you eat fast food, you need to read this book to understand what you're really putting into your body. Even if you don't eat fast food, this is an important read for the sake of understanding how the fast food industry has changed what we are as a country, and what we're becoming. It is a remarkable reality check.



5. In Eric Schlosser's first devastating book on the malpractices of the fast food industry, he pieces together history, facts, and numerous sources to reveal some disturbing truths about their nature.
   
   Fast Food Nation is less an expose` on how unhealthy junk food is than a look into the operations of the food industry, specifically McDonalds. The book is divided into two sections: the first, "The American Way," is concerned primarily with the growth and development of the fast food chains, beginning around the 40s in southern California and soon burgeoning into multiple restaurants across the US. Schlosser details the rise of the Speedee Service System, advertising techniques the emphasis on conformity by the chains, and their consolidation of power. The next section, "Meat and Potatoes," details various specifics about the machinations of the incredibly powerful fast food corporations. To the terrible conditions of workers in filthy (and dangerous) slaughterhouses, the employment of thousands of illegal immigrants in these buildings throughout the Midwest, and the diehard attempts by the corporations against possibilities of lawsuits by these workers after receiving any number of injuries. The companies further fight against the right to unionize.
   
   While Schlosser doesn't focus on the naturally unhealthy nature of fast food, he does describe the abundant diseases that can be found in the meat, such as E. coli O157:H7. The causes for these pathogens are the environments in the above-mentioned slaughterhouses, particularly the fact that feces often finds its way into the processed animals, or sick cattle are used along with healthy ones. Near the end of the book, fast food's spread around the globe and its effects on the societies of foreign nations are described. This and much more are brought up and examined by the determined author.
   
   As for the writing style, Schlosser has a great ability for scene setting, as in the first pages of the introduction where he describes the Cheyenne Mountain base, where it feels like it's some sort of sci-fi novel. This book never really drags, although in the epilogue his writing abruptly seems to become more lackluster. Other than that and repeating E. coli O157:H7 one too many times, this book can be a useful weapon against the fast food empire. I still plan to eat McDonalds, but I'll definitely be thinking more when I bite into one of their products.
   
   
   A note: many people will likely believe this book to be biased against the Republican party. But the fact is that the conservatives have all to often aided the corporations in their power grabs and take over of rivals. The Republicans are always accusing the Democrats of striking down competition in the free market, but it should be blatantly obvious that by buying off their other powerful competitors the corporations suppress any "free market" activity.

5 comments about Integrative Nutrition.

1. Integrative nutrition was recommended to me by my nutritionist who attended the integrative nutrition schooling up in NY. The book compares all diet trends - shows you the good and bad in all...as well as supports the reader lovingly in their journey for overall good health of mind/body and spirit. This is no quick fix diet book. This is for those who want it all!



2. This book has great information, I do know a bit mjore than the average person about nutrition, and have been eating organic, non dairy, homepathics, more natural lifestyle since the 1980's but this book is a great help loaded with information I did not know. This is a great read for everyone. Once you pick it up you dont want to put it down.



3. This great book was like the glue the brought together all the tidbits of information that were floating inside my head.
   Superbly written & simply explained, J.Rosenthal presents various nutrition approaches & theories, & encourages everyone to find their individual balance in order live a healthy, nourishing life.



4. I believe anyone interested in the mind body connection would benefit
   from this book! Highly informative! I couldn't put it down!



5. Joshua Rosenthal's book "Integrative Nutrition" is an excellent resource for anyone who wants to explore and discover the truth about giant food corporations and pharmaceutical companies and how they affect the American diet; the strengths and weaknesses of the popular diets in the market; the reasons why we should listen to our body when we crave for certain foods, the Mind Body Spirit connection, healthy recipes and much, much more. Great pictures,layout etc. A must have Nutrition Resource Book :-)

5 comments about The Lady & Sons Just Desserts: More Than 120 Sweet Temptations from Savannah's Favorite Restaurant.

1. I have many Paula Deen books. I just love her. Every recipe I've tried has that great old fashioned southern taste. This is one of my "go to" cookbooks. I know that whatever I make from it, will be fabulous.



2. Paula Deen delivers in this book full of fantastic recipes. So far everything I have tried in this book has turned out great. I always get praises from the desserts I have made from this book. If you like to bake, I'd highly suggest purchasing this book. You won't be disappointed!



3. I was very disappointed by this book. There were very few photos (16 pages of photos for 120+ recipes). I expected higher class recipes from a restaurant (less use of canned Pillsbury biscuits, brownie and cake mixes, jarred ice cream topping, frozen whipped topping, and saltines). And way too many recipes call for coconut (with no note of possible substitutions or omissions).
   
   I bought this book for my mom. I hope she likes it more than I did.



4. This is the first of Paula Deen's cookbooks I have owned, and wow! Recipes are so easy, and most ingredients are already in my pantry (really amazing for me!!) Tonight I made her gooey butter cakes, and what a hit! So far, haven't found a recipe we haven't liked! I love cookbooks, but normally only find a couple recipes I actually like in the entire book. Not this one!! My favorite!!!



5. So it's a cookbook, along with many others. It does have easily found common ingredients and the recipes are fairly easy to follow. Not a bad buy.

5 comments about Alice Waters and Chez Panisse.

1. alice waters is truly an inspiration because she lives life with a passion for making a difference - a rare commodity in today's world.
   
   i'm not sure how i found out about chez panisse but a friend and i went to the bay area a couple of years ago for a culinary weekend and we started our tour at chez panisse's cafe. it remains as one of my most memorable meals ever - relatively simple yet the tastes and textures were absolutely sublime!
   
   the food alone makes chez panisse one of the world's greatest restaurants. but when you add in her commitment to sustainability and social justice, alice waters get the big picture!
   
   when i look at tv (i.e. the food network) and its easy-on-the-eyes celebrity chefs, i absolutely cringe because 99% of them can't hold a candle to alice waters, a real revolutionary who is still thinking outside the box 40 years later.
   
   like alice waters, eric tucker - the mastermind behind the world-class vegan restaurant millenium in san francisco - is also an inspiration as well. not only for the incredibly inventive food he turns out consistently at millenium but for taking sustainability to a whole another level!



2. This is living proof that if we would only eat what is fresh and in season, we would experience flavor and taste, and "better for you" foods, as the food is FRESHER---this remarkable chef has treated food with respect-no contrivance here. Read and eat!



3. I enjoyed reading this because of the subject's devotion to fresh, local, sustainable food, but was disappointed in the writing. The book is mainly a compilation of quotes from Alice Waters and her friends and people she's worked with - there's no synthesis provided by the author, no insight. It seems on the surface to be giving an honest portrait of the woman and her restaurant, but I just felt that there was a lot left unrevealed and unanalyzed. Instead of giving a clear-eyed assessment, this book fit into the mold of every project Alice has embarked on: She handpicked her biographer and gave him full access to sources so that it feels like a community effort, but she also made sure the book only carried the tone she desired - the tone she envisioned it should have - and was too impatient to provide or allow any introspection.



4. ...book about a woman and her restaurant - constantly on the verge of going broke in the early days but went on to become the most influential and inspirational person in the American restaurant business. A must for all foodies (although Alice doesn't like the word!)



5. I just finished the book and although I was engaged in the story the first half of the book, the 2nd half really dragged. Maybe if you have had the great pleasure to dine at Alice's restaurant, perhaps the story would have kept your attention better than mine. It's interesting to learn about the evolution of fine dining in this country and the recent movement for slow food. Alice Waters is a hero for her work way beyond the walls of her restaurant. However, the writing was inconsistent.

5 comments about Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table.

1. Simple Suppers is a perfect name for this book! I have found the recipes to be not only delicious, but remarkably easy to prepare. Not too many ingredients, not too much cooking time. The older (1970s)Moosewood cookbook calls for more oil/fat than I now use....but this Moosewood offering just fits my new cooking style. Vegetarian - except for the short section on fish. Gets wow reviews from my family too!



2. After getting this book and having such great success with the meals, I felt compelled to write my first Amazon.com review ever.
   
   My husband and I went to a cooking class in town with one of the Moosewood founders (can't remember his name...oops!). He prepared a few meals out of this book that were very tasty. I loved the freshness and international spin on the meals - Vietnamese noodles, variation on gado-gado, etc.
   
   We got the book based on how impressed we were. My husband is already a cook, but me...well...all I can say is I'm good at doing the wash up after meals. However, I've made 6 recipes from this book that were all simple as promised and also delicious - even with me cooking! I really like the Lemony Couscous with Chickpeas, esp. for the summer. My husband even commented on how good the meals have been. That's something with my cooking (hey, I'm not knocking myself down - I'm just a realist.)
   
   Someone wrote this was very basic, but the name is "Simple Suppers" - what do you expect? It really may be too basic for a seasoned chef, but for someone who needs a fast, fresh, delicious meal and has beginning - intermediate cooking abilities, I highly recommend it.



3. I'm not a vegetarian and normally my cookbooks languish unopened on my shelves, but this one has become a constant companion. The food is quick and easy to make, delicious, healthy, and creative. I've had so many requests for recipes after serving food from this cookbook.



4. My daughter in law had this cookbook on her Christmas list along with some of the other Moosewood Inn cookbooks. When we went to their house to visit, I browsed through this particular one and found some really good recipes and decided to order one for myself. I wasn't disappointed in most of the ideas but some I know my husband wouldn't care for!



5. This book (from the Moosewood Collective, NOT Mollie Katzen for those who remember that controversy) is perfectly named. It contains recipes for simple suppers suitable for the weeknight table. I can not remember making anything from this book for company. But lemon herb tofu gets made more weeks than not for us (also good with tempeh vs. the tofu). If you get the liquids at the proper depth (adjust the pan size or the amount of liquids), the pan glaze is even better than the tofu. Pine nut crusted fish is another regular (at least once a month). Come to think of it, maybe we need to have more friends over.
   
   PS. It is not a vegetarian (much less vegan) cookbook. But it has enough vegetarian and vegan recipes to be of interest to people who are -- if you are comfortable cherry picking the ones you will eat.

5 comments about The Patisseries of Paris: Chocolatiers, Tea Salons, Ice Cream Parlors, and more.

1. A fun guide I finally got to see at the British bookstore, W.H.Smith on rue de Rivoli. The luscious pictures and detailed descriptions make you want to run all over Paris and not miss a single patisserie. Sadly a few places have since closed like Carette. Why any pastry shop should ever close in Paris is beyond me!



2. This cocoa-dusted treasure hits that mythical sweet spot between practical, trusted travel guide and gorgeous, dreamy (if petite) coffee table book. Full of the kind of beautiful photos and evocative lyrical prose that you'll never find in any guide and jam-packed with all of the actionable, expert advice that's missing from all those exquisitely photographed gift books, this one has it all. Organized by arrondissements, you're meant to flip to the neighborhood you're visiting to find the author's recos for the best macarons, tartes or baguettes nearby. If I were visiting France soon, that's just what I'd be doing. Cramming bookmarks between the pages, grabbing a map and taking off before the sun came up. But for now, curled up on my couch in New Jersey, I'm literally reading this like a romantic novel. Cover to cover. Dreaming of Paris...



3. My sister and I recently returned from 2 weeks in France. While in Paris we visited several of the recommended patisseries and totally enjoyed the wonderful offerings. We actually planned some of our sightseeing and shopping around the location of a few of these. Good idea for Paris!



4. I love that this book is devoted to Paris' Patisseries, chocolate shops, and tea shops. When you go to Paris, these are special treats for the eyes and taste buds. Even if you are not traveling, it's a luxury to read the description of each shop's specialty and salivate at the photos.
   
   This book lists the vendors by Arrondissement; and there is an index by business type and alphabetical listing. There are beautiful photos and a description of each shop.
   
   Since the book is small (pocket size), the prints are tiny, I wish they used a bolder font. Also, you have to read through the text to find out what the author liked the most about each shop. The reading is great, but if I'm in one Arrond. and trying to figure out which shop to visit, it would be great to have the special dishes highlighted under each shop, to make them easier to find. Maybe make more use of a sidebar to highlight that info?



5. This book was everything I hoped it would be - exquisite photographs, evocative of a trip I'll never take, yet seems to be lingering in my brain. Love it ... hope there'll be more, just like it.