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• by:
• Ruhlman, Michael

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 frenetic--kitchens. Throughout his travels, he seeks out new trends and phenomena, like Las Vegas's recent elevation to the country Food Gomorrah, and returns to previous haunts 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, readers get an in-the-trenches look at professionals whose very life's work is to feed us in order to feed themselves--a role that's not likely to change.