Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and b…
As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers an innovative and straightforward book that cuts to the core of cooking. Instead…
In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entrie…
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…
With The Soul of a Chef, Ruhlman lays bare the vigorous competition necessary to become a Certified Master Chef at the CIA, a process in which the chef spends ten consecutive sixteen-hour days cooking in styles ranging from contemporary Asian to cla…
One of the most influential chef-restaurateurs of all time reflects on a career defined by surprising, delicious food.From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten's cuisine is inspired…
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 pathwa…
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…
In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it the grocery store. In a culture obsessed with food how it looks, what it tastes…
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 recipe…
A James Beard Award winning cookbook Learn 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…
Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession.--The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-ch…
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…
The saute station is the place all aspiring restaurant chefs want to be: the "hot seat" where the action happens. The same is true at home, where a good saute is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sa…
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, you turn it into…
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 loca…
In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it-the grocery store. In a culture obsessed with food-how it looks, what it tastes…
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 ques…
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…
For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavour 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 at risk of…
"A propulsively well-written trio of novellas linked by a sense of loss and an inquiry into the impossible past." Kate Christensen In his three novellas, "In Short Measures," "Strong Conspirators," and "Sally Forth," Michael Ruhlman delves deeply in…
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 extraordin…
