More by Michael Ruhlman
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Grocery: The Buying and Selling of Food in America
The Making of a Chef: Mastering Heat at the Culinary Institute of America
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Charcuterie: The Craft of Salting, Smoking, and Curing
Salumi: The Craft of Italian Dry Curing
Egg: A Culinary Exploration of the World's Most Versatile Ingredient