http://stream.publicbroadcasting.net/production/mp3/wamc/local-wamc-588122.mp3
Albany, NY – In his newest book, The Reach of a Chef: Professional Cooks in the Age of Celebrity, Michael Ruhlman asks the question, "When did restaurant cooking become performance art?" and takes a long hard look at the lives of celebrity chefs.
The Reach of a Chef: Professional Cooks in the Age of Celebrity by Michael Ruhlman.
Published by Penquin.