Readers' rating:
Published in USA
May 2006
352 pages
Genre: Other
Publication Information
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.... 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.
"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." - PW.
"True tales of the kitchen a la Anthony Bourdain: a pleasure for foodies, and an education of the palate and pocketbook." - Kirkus.
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