Michael Rulman’s book The Reach of a Chef is an interesting commentary on the rise of the “celebrity chef.” He talks about how the industry has changed since the chef became a brand, and cooking has become as much about “entertainment value” and “celebrity pull” as it is about flavor.

Ruhlman also discusses how the great celebrity chefs — including Wolfgang Puck, Emeril Lagasse and Anthony Bourdain — are so successful that they no longer have time to do what has made them successful in the first place.

The book also includes profiles some of the biggest influences on American cooking.

This is what Gordon Ramsay had to say after reading a press release that a Scotland hotel was making a deep fried sandwich of Nutella.

“I’m horrified. I mean, Christ! Seventy-five per cent of my staff are French. They look at me like I’m some sort of twat that my Scottish brothers are launching two slices of bread with a fucking inch of Nutella between them, battered and deep fat fried.

“Now what the fuck is this country coming to? What are we doing to ourselves? That has to be abolished. Here we are, progressing tenfold, buying the right bread, real croissants, we’re making fresh muesli and we understand what a great cup of coffee is. And then some idiot brings out a deep-fried chocolate sandwich.

“I want to find the bastard that put that idea together. I’ve got the most amazing charcoal grill in my new kitchen. I’m going to sit his butt on it and criss-cross my name on his bloody arse cheeks to remind him. Every time he wakes up in the morning he can gawp at his arse.

“Is he fucking stupid? When these things hit France, the French just have a field day laughing at us. So I’m looking for that scumbag. I’m going to fucking grill his arse. Brand him with a hot iron like a little calf or a lamb. I’m going to put Ramsayfied on his butt, so every time he wakes up in the morning, he thinks ‘Fuck! I shouldn’t have done that!”

Which chefs are most respected by members of their industry? The site Chef2Chef invites culinary students and professionals to vote for their favorite chefs. The top 5 are:

1. Jamie Oliver
2. Christian J. Fischer
3. Bobby Flay
4. John E. Clark
5. Bobo Bergstrom

Strange list. Where is Wolfgang Puck, Gordon Ramsay? Do you agree with the list?

A sugar rush by any other name is just as sweet.

Well, maybe not. According to Steve Ettlinger’s book, Twinkie, Deconstructed there’s more to this snack than a toothache. The author combines humor and thorough reseach on this American icon. He conveniently avoids talking about health benefits (we all know there is none) but, like the Twinkie itself, sometimes we just need a lot of fun, useless reading.

If your New Year’s resolutions include “learn how to cook” then invest in Jamie Oliver’s book,
“Cook with Jamie: My guide to Making You a Better Cook.”

One of the few chefs who have a real desire to mentor other people (his Fifteen program teaches underpriveleged children important restaurant skills) Jamie has a friendly, conversational approach that steers clear from the snobby, condescending tone sometimes adapted by other greats like Gordon Ramsey.

For starters — literally — Jamie’s first chapter discusses the different dressings and ingredients you can use for salads, with little-known tidbits on mayonnaise and delicious recipes, like the perfect Fifteen Salad.

Some people say that TV chefs are like greasy pizza: all flashy marketing and bad food.

Their criticism bemoans the end of good cooking, when quieter though slightly snobbier culinary masters prefered to speak through their dishes.

Of course, there are chefs like Wolfgang Puck and Gordon Ramsay who are excellent chefs and earned the right to dispense cooking advice to others. But what do you say about Rachael Ray or Paula Deen, who have no formal training and restaurant experience? Or the tendency of today’s TV shows to emphasize performance rather than kitchen knowhow? (Classic example: Iron Chef.) Comments welcome!

Askmen.com has made its list of the 6 most influential celebrity chefs. They’ve shaped public opinion, and even changed the culinary community.

1. Jamie Oliver
2. Anthony Bourdain
3. Mario Batali
4. Bobby Flay
5. Gordon Ramsay
6. Paul Bocuse

Read the reason for their selection — and post here why you agree or disagree with their list. Who would you have included?

Food and WIne magazine recently released the list of the best new chefs in the United States. These are the next generation chefs, in their mid-20s, and yet already showcasing brilliant talent and drive. Watch out for them!

Time to write Santa, “Good Eats” fans! Alton Brown has just released a 27-disc DVD collection of some of his most popular episodes. With titles that include “Wake up Little Sushi” and “Your Pad Thai or Mine”, you can tell why this TV show has such a strong following. He presents interesting and useful kitchen tips in a crazy, humorous way. You laugh, you have fun, and you cook better too. What’s not to love?

The DVD set is sold at Food Network for $235.95. Makes a great holiday gift!

If there is one celebrity chef who is getting major media exposure, it is Rachael Ray. This non-traditional (read not a professional chef or trained in a culinary school) cook went from teaching shoppers a few basic recipes in a cooking demo class to having multiple shows on the Food Network, books and Magazine. You can literally spend everyday with Rachael Ray though it isn’t likely to be in person through these sources.

Her magazine, Everyday With Rachael Ray, is a very useful resource. The recipes included aren’t just a list of ingredients and instructions. Each one has pictures as well so that you know what your finished product is supposed to look like. There are recipes for kids, 30 minute meals, meals for cooking once a month with friends and easy to prepare meals. Just a little something for everybody.

The magazine and its contents are just like Ray herself. It is fun, easy to read and understand. The recipes are easy to follow and result in delicious meals that don’t take forever to make or any major cooking skills.