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<book id="134138">
  <title><![CDATA[The Soul of a Chef: The Journey Toward Perfection]]></title>
  <isbn><![CDATA[0141001895]]></isbn>
  <isbn13><![CDATA[9780141001890]]></isbn13>
    <image_url>http://photo.goodreads.com/books/1172034069m/134138.jpg</image_url>
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  <best_book_id type="integer">134138</best_book_id>
  <books_count type="integer">3</books_count>
  <default_description>For his first book, &lt;I&gt;The Making of a Chef&lt;/I&gt;, hands-on journalist Michael Ruhlman attended the most prestigious cooking school in the U.S., the Culinary Institute of America. He also earned his chef's whites and began cooking professionally. Ruhlman ventures further into the secret lives of chefs with his second book, &lt;I&gt;The Soul of a Chef&lt;/I&gt;. This enthusiastically researched report is divided into three parts: The first concerns the Certified Master Chef exam, a brutal weeklong cooking marathon that measures the skill levels of professional chefs. The second and third parts of Ruhlman's book are devoted to the careers of two different chefs, Michael Symon of Cleveland's Lola Bistro and Thomas Keller of Napa Valley's legendary French Laundry. The thread connecting these three tales together is Ruhlman's quest for culinary perfection: Does it exist? Is it possible? How is it even measurable? Ruhlman does indeed stumble onto the realization of his high-minded ideal, serving up a palatable conclusion for hard-core foodies equally obsessed with the perfect meal. &lt;I&gt;--Sumi Hahn Almquist&lt;/I&gt;</default_description>
  <id type="integer">1027928</id>
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  <original_publication_day type="integer">1</original_publication_day>
  <original_publication_month type="integer">8</original_publication_month>
  <original_publication_year type="integer">2000</original_publication_year>
  <original_title>The Soul of a Chef: The Journey Toward Perfection</original_title>
  <rating_dist>total:751|5:217|4:324|3:171|2:35|1:4|</rating_dist>
  <ratings_count type="integer">751</ratings_count>
  <ratings_sum type="integer">2968</ratings_sum>
  <reviews_count type="integer">1083</reviews_count>
  <text_reviews_count type="integer">115</text_reviews_count>
</work>

  <average_rating><![CDATA[3.95]]></average_rating>
  <ratings_count><![CDATA[744]]></ratings_count>
  <text_reviews_count><![CDATA[115]]></text_reviews_count>
  <url><![CDATA[http://www.goodreads.com/book/show/134138.The_Soul_of_a_Chef_The_Journey_Toward_Perfection]]></url>
  <authors>
        <author id="13623">
      <name><![CDATA[Michael Ruhlman]]></name>
      <role><![CDATA[]]></role>
      <url><![CDATA[http://www.goodreads.com/author/show/13623.Michael_Ruhlman]]></url>
      <average_rating><![CDATA[3.95]]></average_rating>
      <ratings_count><![CDATA[2394]]></ratings_count>
      <text_reviews_count><![CDATA[408]]></text_reviews_count>
    </author>
      </authors>
    <reviews start="1" end="20" total="1083">
    <review id="20212193">
    <user id="301606">
    <name><![CDATA[katherine]]></name>
    <location><![CDATA[Salt Lake City, UT]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/301606-katherine-reymann]]></url>
  </user>
      <rating>4</rating>
  <votes>1</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Tue Jul 22 08:36:47 -0700 2008</read_at>
  <date_added>Tue Apr 15 07:21:52 -0700 2008</date_added>
  <date_updated>Tue Jul 22 08:36:47 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[I got this book for my husband and started reading it and now he has re-claimed it. Curses Jack Dalton! In any case, I am few chapters into the book, which recounts the Certified Master Chef Exam at the Culinary Institute of America. This brutally hard 10 day test tests chefs on everything from the ...<a href="http://www.goodreads.com/review/show/20212193">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/20212193]]></url>
</review>
    <review id="5580091">
    <user id="315818">
    <name><![CDATA[Kim]]></name>
    <location><![CDATA[Arlington, VA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/315818-kim]]></url>
  </user>
      <rating>3</rating>
  <votes>1</votes>
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  <recommended_for><![CDATA[foodies]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sat Sep 01 00:00:00 -0700 2007</read_at>
  <date_added>Mon Sep 03 09:39:48 -0700 2007</date_added>
  <date_updated>Sun Sep 09 18:06:33 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[I enjoyed this book, which is an in-depth look into three different chefs in three different environments (the Certified Master Chef exam, a laid-back bistro in Cleveland, and a very haute cuisine restaurant in California). Ruhlman is a terrific writer, but I thought the book dragged toward the end ...<a href="http://www.goodreads.com/review/show/5580091">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/5580091]]></url>
</review>
    <review id="31606852">
    <user id="119730">
    <name><![CDATA[Bruce]]></name>
    <location><![CDATA[San Francisco, CA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/119730-bruce]]></url>
  </user>
      <rating>5</rating>
  <votes>1</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Sat Aug 30 15:09:20 -0700 2008</date_added>
  <date_updated>Sat Aug 30 15:12:28 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[When I grow up, I want to be Michael Ruhlman. That guy gets to hang out with the best chefs and write about it. I'm jealous.<br/><br/>Ruhlman's account of three chefs are more than just biography; he makes each story compelling and interesting. His account of Brian Polcyn taking the CMC examination ...<a href="http://www.goodreads.com/review/show/31606852">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/31606852]]></url>
</review>
    <review id="45045446">
    <user id="878758">
    <name><![CDATA[Becky]]></name>
    <location><![CDATA[Vancouver, WA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/878758-becky]]></url>
  </user>
      <rating>2</rating>
  <votes>0</votes>
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  <recommended_for><![CDATA[]]></recommended_for>
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  <read_at>Thu Jan 01 00:00:00 -0800 2009</read_at>
  <date_added>Sun Feb 01 10:07:22 -0800 2009</date_added>
  <date_updated>Thu Feb 05 21:46:16 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Two stars seems a little harsh, but according to the Good Reads scale it really was &quot;okay&quot; for me. I have two bits of advice about this book (1) don't read it during the first trimester of pregnancy--I'm pretty sure this book never really had a fair chance. Sweet meats, forced meats, foie ...<a href="http://www.goodreads.com/review/show/45045446">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/45045446]]></url>
</review>
    <review id="60213604">
    <user id="957715">
    <name><![CDATA[Linnea]]></name>
    <location><![CDATA[Littleton, CO]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/957715-linnea]]></url>
  </user>
      <rating>5</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
  <spoiler_flag>true</spoiler_flag>
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  <recommended_for><![CDATA[]]></recommended_for>
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  <read_at>Sat Jun 27 00:00:00 -0700 2009</read_at>
  <date_added>Thu Jun 18 14:45:45 -0700 2009</date_added>
  <date_updated>Sat Jun 27 20:36:17 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Ruhlman is a great writer and makes food come alive.  The book is separated into three different sections - the first is about the CMC exam (Certified Master Chef) that is given by the Culinary Institute of America.  The exam is ten days long and very few people have ever passed the exam.  The middl...<a href="http://www.goodreads.com/review/show/60213604">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/60213604]]></url>
</review>
    <review id="43886101">
    <user id="216811">
    <name><![CDATA[William]]></name>
    <location><![CDATA[Minneapolis, MN]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/216811-william]]></url>
  </user>
      <rating>3</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
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        <shelf name="food-gardening-self-sufficiency" />
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sun Feb 01 00:00:00 -0800 2009</read_at>
  <date_added>Wed Jan 21 20:12:47 -0800 2009</date_added>
  <date_updated>Sun Feb 08 19:55:14 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[That Ruhlman later writes books with two of the three chefs profiled in this book and appears to be friends with the third shouldn't diminish the fact that he does say some interesting things about, well, the souls of chefs. You gotta get close to the subjects in order to get the material that he do...<a href="http://www.goodreads.com/review/show/43886101">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/43886101]]></url>
</review>
    <review id="214459">
    <user id="21832">
    <name><![CDATA[diana]]></name>
    <location><![CDATA[Somerville, MA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/21832-diana]]></url>
  </user>
      <rating>2</rating>
  <votes>1</votes>
  <sell_flag>false</sell_flag>
  <spoiler_flag>false</spoiler_flag>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Thu Mar 01 00:00:00 -0800 2007</read_at>
  <date_added>Fri Mar 09 12:02:30 -0800 2007</date_added>
  <date_updated>Fri Mar 09 12:04:09 -0800 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[i feel like this book is a little disconnected, and asks the reader to draw too many conclusions on her own, but i like selected parts A Lot. the master chef certification exam is really fascinating and i'm stoked to read more about thomas keller. i've got about 75 pages to go.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/214459]]></url>
</review>
    <review id="77171353">
    <user id="1222918">
    <name><![CDATA[Patrick]]></name>
    <location><![CDATA[Omaha, NE]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1222918-patrick]]></url>
  </user>
      <rating>5</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
  <spoiler_flag>false</spoiler_flag>
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      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sun Nov 22 00:00:00 -0800 2009</read_at>
  <date_added>Sun Nov 08 21:17:22 -0800 2009</date_added>
  <date_updated>Sun Nov 22 00:58:22 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Ruhlman covers the stories of three very different chefs in three different situations. Two in their restaurants and one taking the Certified Master chefs exam which is probably 10 times harder than any of the challenges given on any cooking competition show. This test breaks great chefs.<br/>The c...<a href="http://www.goodreads.com/review/show/77171353">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/77171353]]></url>
</review>
    <review id="56322603">
    <user id="1148015">
    <name><![CDATA[Adam]]></name>
    <location><![CDATA[Austin, TX]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1148015-adam-holzband]]></url>
  </user>
      <rating>3</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Mon May 04 00:00:00 -0700 2009</read_at>
  <date_added>Sat May 16 18:11:28 -0700 2009</date_added>
  <date_updated>Sat May 16 18:20:41 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I don't love Thomas Ruhlman's writing but his topics are great.  This book has three main sections covering the CIA Certified Master Chef exam, the rise of Cleveland chef Michael Symon, and the success of Thomas Keller at The French Laundry.  I found the last two sections much more interesting, focu...<a href="http://www.goodreads.com/review/show/56322603">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/56322603]]></url>
</review>
    <review id="66338577">
    <user id="2450538">
    <name><![CDATA[Louise]]></name>
    <location><![CDATA[Los Angeles, CA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/2450538-louise-yang]]></url>
  </user>
      <rating>3</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
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      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Tue Sep 08 00:00:00 -0700 2009</read_at>
  <date_added>Wed Aug 05 14:44:21 -0700 2009</date_added>
  <date_updated>Thu Sep 10 14:11:35 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Soul of a Chef is food writer Michael Ruhlman’s experience as a student going through the esteemed Culinary Institute of America. For someone who’s thought about working in a restaurant, the book was an eye-opener; it gave me a view of the CIA without actually having to attend it.<br/><br/>Ruh...<a href="http://www.goodreads.com/review/show/66338577">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/66338577]]></url>
</review>
    <review id="75303435">
    <user id="2864633">
    <name><![CDATA[Nick]]></name>
    <location><![CDATA[Gainesville, FL]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/2864633-nick-dolce]]></url>
  </user>
      <rating>4</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
  <spoiler_flag>false</spoiler_flag>
  <shelves>
      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Tue Nov 17 00:00:00 -0800 2009</read_at>
  <date_added>Wed Oct 21 17:00:12 -0700 2009</date_added>
  <date_updated>Wed Nov 18 04:00:13 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Written about a year after the Making of a Chef, Michael Ruhlman goes looking for the technical perfection that is at the heart of what is taught at the CIA. He seems to be unsure of what exactly he's looking for until he  bears witness to Thomas Keller in action. As that doesn't happen until the th...<a href="http://www.goodreads.com/review/show/75303435">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/75303435]]></url>
</review>
    <review id="32951337">
    <user id="1037334">
    <name><![CDATA[K]]></name>
    <location><![CDATA[San Francisco, CA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1037334-k]]></url>
  </user>
      <rating>2</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
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      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[Dad]]></recommended_by>
  <read_at>Fri Sep 26 00:00:00 -0700 2008</read_at>
  <date_added>Mon Sep 15 15:27:34 -0700 2008</date_added>
  <date_updated>Thu Oct 02 10:47:26 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Pre-read: So on the cover of this book, above the title is a quote from Anthony Bourdain :&quot;A hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the  culture of cooking.&quot; Wow! I was really looking forward to reading a book like that.<br/><br/>Post-re...<a href="http://www.goodreads.com/review/show/32951337">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/32951337]]></url>
</review>
    <review id="25652109">
    <user id="1276735">
    <name><![CDATA[Daniel]]></name>
    <location><![CDATA[Brooklyn, NY]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1276735-daniel]]></url>
  </user>
      <rating>4</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
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  <recommended_for><![CDATA[Cooks]]></recommended_for>
  <recommended_by><![CDATA[A young cook.]]></recommended_by>
  <read_at>Thu May 01 00:00:00 -0700 2008</read_at>
  <date_added>Fri Jun 27 06:58:46 -0700 2008</date_added>
  <date_updated>Fri Jun 27 07:18:06 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[This is a great book about 3 very different aspects of professional cooking. We begin with the CIA Certified Master Chef Examination, which prior to this work was shrouded in  a considerable amount of mystery. Ruhlman gets to be a fly on the wall as a crop of hopefuls subject themselves to the rigor...<a href="http://www.goodreads.com/review/show/25652109">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/25652109]]></url>
</review>
    <review id="23424885">
    <user id="1197862">
    <name><![CDATA[Shana]]></name>
    <location><![CDATA[The United States]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1197862-shana]]></url>
  </user>
      <rating>4</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
  <spoiler_flag>false</spoiler_flag>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at></read_at>
  <date_added>Sat May 31 23:33:10 -0700 2008</date_added>
  <date_updated>Sat May 31 23:45:08 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[This book is separated into three parts.  The first portion is all about the CIA (Culinary Institute of America) and their Master Chef program.  It's an amazing description of the most detailed culinary program/distinction around.  The requirements described to become a master chef are amazing... an...<a href="http://www.goodreads.com/review/show/23424885">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/23424885]]></url>
</review>
    <review id="54953831">
    <user id="253790">
    <name><![CDATA[Aileen]]></name>
    <location><![CDATA[Dana Point, CA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/253790-aileen]]></url>
  </user>
      <rating>5</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
  <spoiler_flag>false</spoiler_flag>
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      </shelves>
  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Wed Apr 01 00:00:00 -0700 2009</read_at>
  <date_added>Mon May 04 17:10:37 -0700 2009</date_added>
  <date_updated>Mon May 04 17:13:08 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Read this over spring break, and it's a fascinating look at three facets of the culinary world--a nailbiting story about the Master Chef's exam, a profile of the newest Iron Chef, Michael Symon, and the story of the famous restaurant The French Laundry in Northern California.  My husband's family's ...<a href="http://www.goodreads.com/review/show/54953831">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/54953831]]></url>
</review>
    <review id="3518185">
    <user id="206560">
    <name><![CDATA[Neelz]]></name>
    <location><![CDATA[Seattle, WA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/206560-neelz]]></url>
  </user>
      <rating>3</rating>
  <votes>0</votes>
  <sell_flag>false</sell_flag>
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  <recommended_for><![CDATA[]]></recommended_for>
  <recommended_by><![CDATA[]]></recommended_by>
  <read_at>Sun Jul 01 00:00:00 -0700 2007</read_at>
  <date_added>Wed Jul 25 12:57:36 -0700 2007</date_added>
  <date_updated>Mon Jul 30 08:05:21 -0700 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[Ruhlman longs to know what makes a person a good chef - is it just a set of skills, or is there some innate quality that sets some chefs apart from the rest? To answer this question, Ruhlman pursues three possible avenues: the Certified Master Chef exam, a popular and successful chef with limited cr...<a href="http://www.goodreads.com/review/show/3518185">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/3518185]]></url>
</review>
    <review id="57028799">
    <user id="2133220">
    <name><![CDATA[Donna]]></name>
    <location><![CDATA[Fort Collins, CO]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/2133220-donna]]></url>
  </user>
      <rating>4</rating>
  <votes>0</votes>
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  <read_at>Sat Jun 13 00:00:00 -0700 2009</read_at>
  <date_added>Fri May 22 21:09:35 -0700 2009</date_added>
  <date_updated>Sat Jun 13 09:20:07 -0700 2009</date_updated>
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    <body><![CDATA[i was reading along enjoying the descriptions of the chefs and their various trials when i ran smack into Thomas Keller's ideology about food and just absolutely fell in love.  I'm not a chef, but i am someone who cooks well enough to win some acclaim (my canned goods were tops at the county fair fo...<a href="http://www.goodreads.com/review/show/57028799">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/57028799]]></url>
</review>
    <review id="66749779">
    <user id="638033">
    <name><![CDATA[Ann]]></name>
    <location><![CDATA[Seattle, WA]]></location>        
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      <rating>4</rating>
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  <read_at>Wed Jul 01 00:00:00 -0700 2009</read_at>
  <date_added>Sun Aug 09 11:13:35 -0700 2009</date_added>
  <date_updated>Sun Aug 09 11:28:22 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This guy is a wonderful writer.  However, not until the third section of the book, did I really get the theme; I must have been concentrating on the personalities.  As soon as I'd finished, I re-read the first two sections to better follow that theme.<br/>Read in Goleta 12-15 July 2009.  John chose...<a href="http://www.goodreads.com/review/show/66749779">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/66749779]]></url>
</review>
    <review id="46439426">
    <user id="990666">
    <name><![CDATA[Diane]]></name>
    <location><![CDATA[San Diego, CA]]></location>        
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  <read_at>Mon Feb 09 00:00:00 -0800 2009</read_at>
  <date_added>Sun Feb 15 14:02:16 -0800 2009</date_added>
  <date_updated>Sun Feb 15 14:10:15 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Three different examinations of what it means to be a chef were enlightening.  However, it unmasked me as a true provincial when it comes to food.  Offal seems to be a big part of the cuisine described, particularly that of Thomas Keller at the French Laundry.  No thanks!  It also seemed that some o...<a href="http://www.goodreads.com/review/show/46439426">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/46439426]]></url>
</review>
    <review id="24624676">
    <user id="376424">
    <name><![CDATA[bitterkat]]></name>
    <location><![CDATA[Seattle, WA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/376424-bitterkat]]></url>
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      <rating>4</rating>
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  <read_at>Sun Jun 22 00:00:00 -0700 2008</read_at>
  <date_added>Mon Jun 16 10:52:41 -0700 2008</date_added>
  <date_updated>Mon Jun 23 16:54:20 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[This book is split into 3 long essays about 3 different chefs. I really loved how it started off --like Top Chef meets Ratatouille-- but my excitement petered out just a little towards the end (I actually got a little tired of hearing about Thomas Keller's food!) That being said, it was a really fun...<a href="http://www.goodreads.com/review/show/24624676">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/24624676]]></url>
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