My latest book is The Soul of a Chef by Michael Ruhlman. I actually finished it in November, but never finished writing about it. I really enjoyed this book. It started with the author taking a grueling culinary test, the type of test that makes you think the people taking it are masochists and some come back for more. The second part is about Iron Chef Michael Symon and his unique style. He doesn’t follow many of the methods observed by the other chefs of his caliber and managed to make it to the top. The final section talks about The French Laundry, which many believe is the best restaurant in the world. It focuses on the level of detailed the restaurant puts into every aspect of the food and service, which is the reason it became one of the best.