Until I read Scars of a Chef, I thought anyone who could follow a recipe could cook. I’ve persisted in this belief for years, though personal experience has told me differently. Perhaps I should have put two and two together: cooking is not an exact science, but rather a grand science experiment. Rick Tramonto (along with other chefs mentioned in his book) is an extraordinary food scientist.
I was amazed at the amount of work required to learn how to cook like he does. His story is fascinating—of studying for decades to become the master chef he is and of his spiritual development along the way. I may not be a foodie, but I learned much about them while reading this book.
And his testimony just about made me cry. I love learning the stories of how Christ draws people to Himself. These reaffirm my own faith and prompt me to pray all the harder for loved ones who haven’t come to know Jesus—yet.
As a bonus, Tramonto closes each chapter with a recipe. If I had any doubts about my above conclusion, these affirmed it for me. I can read these recipes, but I don’t even recognize half the ingredients. One calls for horseradish foam—I wondered if I’d need to find a horse with rabies. Then I noticed he included a recipe for the horseradish foam. One ingredient—2 iSi N2O cream chargers. Sounds like rabid horses to me. I don’t think I’ll be preparing these recipes—though most of them sound really good. Instead I’ll be passing the book on to my brother. Perhaps he can cook someday for me!
If you enjoy inspirational biographies, whether or not you cook well, I recommend this book to you! Thank you, Tyndale House Publishers, for sending it for my review.