Soul of a Chef

I loved the Making of a Chef so much I had to run right out and get Ruhlman's other book called Soul of a Chef.

It's great, really great. The master chef exam is fascinating and impossible to pass it seems and I learned all about the best restaurant in the USA if not the world: the French Laundry in California. Surprisingly dinner there only (ha!) costs $175 a plate! I also learned that if you are a regular person who wants the best of the best there plan to dine alone since all solo diners get the VIP treatment. Be aware, however, that the VIP treatment may involve eating something along the lines of cow brains. Ruhlman says that he had a dish of brains that was so good he nearly fell out of his chair. He maintains that this was the very best dish he's ever eaten -- EVER!

I think if I ever eat at French Laundry I'm going to have to go with a blindfold and no menu because while I'm sure the food tastes incredible, I'd be afraid to eat it if I knew what it was.

Remember I mentioned terrines in my other post? Making a terrine was a challenge on Cooking Under Fire! Pretty funny!