Our book club is an ever-morphing entity, but one thing remains constant—it’s all about the food. Monthly meetings will center on food-related books, from cookbooks to books about food. The format will change each month—some meetings will involve straightforward discussion over wine, while others will double as hands-on cooking classes. A new host will choose the book for each meeting, and we’ll let that book choice inspire the format for each meeting.
Beth has been working her way through chef memoirs for the past few years and has found the book worth revisiting and discussing. In The Soul of the Chef, Ruhlman gives an amazing view into the Certified Master Chef exam at the Culinary Institute of America, the exacting kitchen of The French Laundry, and an early look at Michael Symon. This is the right book to digest. While we discuss, we’ll enjoy roasted chicken and a few other bites familiar to the reader.