In his second in-depth foray in to the world of professionalcooking, Michael Ruhlman journeys into the heart of the profession. Observingthe rigorous Certified Master Chef exam at the Culinary Institute of America,one of the most important cooking school in the country, Ruhlman gets into the livesand kitchens of rising superstar Michael Symon and the renowned Thomas Keller of theFrench Laundry. This amazing book will fulfill any reader’s craving for food forknowledge about cooking and meals, the secrets of successful chefs, at whatpoint cooking becomes an art, and more.

Like Ruhlman’s The Making of the Chef, this is aninstant common in food writing-one of the fastest growing and most popularsubjects today.