Michael Ruhlman

The James Beard Award-finalist author of The Soul of a Chef traces the allure of celebrity chefs in America, touring some of the nation's most prestigious and innovative restaurants to explore the latest trends, in an account that profiles such locales as The French Laundry, Le Bernardin, and Las Vegas's most recent additions to the Strip. 35,000 first printing.

Charcuterie —a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. In addition to providing classic recipes for sausages,

Now in paperback, the eye-opening book that was nominated for a 1998 James Beard Foundation award in the Writing on Food category.In the winter of 1996, Michael Ruhlman donned hounds-tooth-check pants and a chef's jacket and entered the Culinary Institute of America in Hyde Park, New York, to learn the art of cooking. His vivid and energetic record of that experience, The Making of a C

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

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 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

The greatest work by one of the world's most renowned chefs―returns in paperback.Spontaneous meals at home with friends form the foundation of this dazzling collection of recipes that are easy enough for novices yet so inspired they could be restaurant-worthy. The result of a rare sabbatical from this famed chef's 4-star kitchen, A Return to Cooking is "an unprecedented look at the cre

Americans are on a roll in the kitchen—we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great?Modeled on Strunk and White's The Elements of Style , The Elements of Cooking is an opinionated volume by Michael Ruhlman—the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook —that p

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinatin

A portrait of University School in Cleveland, Ohio, an all-boys' day school, follows a year in the lives of the male students, teachers, and headmaster, and explores the benefits of single-sex education

There are fewer than 10,000 wooden boats in America, but the circulation of WoodenBoat magazine exceeds 180,000. What is it about these boats that has captured the popular imagination? With his "lively blend of reportage [and] reflection" ( Los Angeles Times ), Michael Ruhlman sets off for a renowned boatyard in Martha's Vineyard to follow the construction of two boats-Rebecca, a 60-foot modern pl

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand.Why spend time sorting through the millions of c

A James Beard Award winning cookbookLearn Michael Ruhlman's twenty key cooking concepts for the contemporary home kitchen.20 techniques, 100 recipes, a cook's manifesto: Ruhlman's Twenty distills Michael Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas—from ingredients to processes to attitude—that are guaranteed

Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing

Michael Ruhlman, author of best-selling books about professional cooking and chefs, and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter’s eye and engaging style on himself to answer the question, “How on earth did I get here?” In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty,

The definitive book on schmaltz -- a staple in Jewish cuisine and a "thread in a great tapestry," by one of America's most respected culinary writers.For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and build

As an award-winning cookbook author, food writer, and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques- roasting. Humankind has been roasting for millennia.

The second in a series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about -- transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, y

In his three novellas, “In Short Measures,” “Strong Conspirators,” and “Sally Forth,” Michael Ruhlman delves deeply into the nuanced complexity of romantic and sexual love--and the inevitable evolution of the heart over the span of years and decades.Each novella asks questions about the nature of love in terms of loyalty and fidelity--what are one’s obligations toward one’s spouse, one

Another master class from award-winning culinary expert Michael how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike.The sauté station is the place all aspiring restaurant chefs want to the "hot seat," where the action happens. The same is true at home, where a good sauté unlocks the pleasures

Cookbook author and food writer Ruhlman explores the evolution of the American grocery store and how it has affected what we eat. The author uses two of his Midwestern hometown grocery chains, Heinen's and Fazio's, and his memories of his father's love of food and grocery shopping as the foundation for this engaging narrative. While he notes that many other writers have covered the history of the

An indispensable new cookbook from James Beard Award-winning food writer Michael Ruhlman From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try maki

New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio— about the relationships of ingredients to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques that make for delicious and satisfying libations.Did you know that a Gimlet, a Daiquiri, and a Bee’s Knees are the same cocktail?

From James Beard award-winning author Michael Ruhlman, a coming-of-age story about finding a new life and love in the kitchen…and trying not to get burned along the way.When high school football star Theo Claverback breaks his leg just weeks after a devastating break-up, he’s forced to call an audible on his summer plans and put his college ones on hold. He soon finds himself in the mo