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Michael Ruhlman is the author of more than a dozen books, including The Elements of Cooking and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet.
"Any reader who has ever wondered what it's like to be at the center of the cooking maelstrom of a fine restaurant will feel as hurried, harried, sweaty and ultimately as satisfied as a line cook at the end of a long shift with no complaints from the customers." --The New York Times "Well reported and heartfelt. Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession." --Peter Kaminsky, "The New York Times Book Review" "Anyone who is thinking about atting a culinary school, or even getting into cooking period, should read "The Making of a Chef" to understand the intensity of effort, the sincerity and the focus that all cooks must have in order to succeed." --Charlie Trotter, chef-owner of Charlie Trotter's "Ruhlman's love of cooking bubbles on every page." --Marcia Goldberg, "Plain Dealer "(Cleveland)