Description
by
Michael Ruhlman (Author)
Described by one surgeon as “soul-crushing, diamond-making stress,” surgery on congenital heart defects is arguably the most difficult of all surgical specialties. Drawing back the hospital curtain for a unique and captivating look at the extraordinary skill and dangerous politics of critical surgery in a pediatric heart center, Michael Ruhlman focuses on the world-renowned Cleveland Clinic, where a team of medical specialists–led by idiosyncratic virtuoso Dr. Roger Mee–work on the edge of disaster on a daily basis.
Walk on Water offers a rare and dramatic glimpse into a world where the health of innocent children and the hopes of white-knuckled families rest in the hands of all-too-human doctors.
Author Biography
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.
Number of Pages: 352Dimensions: 0.9 x 8.3 x 5.4 INPublication Date: March 30, 2004
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