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    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.

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