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House: A Memoir

Empfohlen ab 18 Jahre. Sprache: Englisch.
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Michael Ruhlman's uncanny knack for taking a wide range of subjects and making them completely his own has gained him acclaim and popularity. In his latest offering, he owns the subject both figuratively and literally: his home. House really began in … weiterlesen
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Produktdetails

Titel: House: A Memoir
Autor/en: Michael Ruhlman

ISBN: 0143036645
EAN: 9780143036647
Empfohlen ab 18 Jahre.
Sprache: Englisch.
PENGUIN GROUP

März 2006 - kartoniert - 243 Seiten

Beschreibung

Michael Ruhlman's uncanny knack for taking a wide range of subjects and making them completely his own has gained him acclaim and popularity. In his latest offering, he owns the subject both figuratively and literally: his home. House really began in 1901 when a family moved into a brand-new house in Cleveland Heights-full of hope for the future and pride in their stunning home. But as time moved on, upkeep began to wane and, in the end, the house went on the market. And there it stayed for quite some time, until the Ruhlman family decided to buy the dilapidated building.With the always-tedious home-buying process and expensive repairs soaring into the hundreds of thousands of dollars, the American Dream can seem like the American Nightmare. Detailing the purchase and renovation of a single family home, House explores the importance of the place we live in, our yearning to establish it, and the importance of the actual structure, its impact on our intellectual and spiritual lives, and on the struggles of a family. Packed with useful information and stories written with a storyteller's flair, House is a dramatic narrative by a gifted writer who eloquently concludes that be it ever so humble, a castle or a row house downtown, there's truly no place like home.

Portrait

Michael Ruhlman is the author of The Making of a Chef, The Soul of a Chef, and Charcuterie. He has also collaborated with Thomas Keller on two cookbooks, The French Laundry Cookbook and Bouchon. Additionally, Ruhlman has written for The New York Times, Gourmet, Saveur, and Food Arts magazine, as well as being featured on the PBS series Cooking Under Fire.

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