Michael Ruhlman
Michael Ruhlman is an American author, home cook, and entrepreneur known for writing over two dozen books on cooking, non-fiction, memoir, and fiction, including acclaimed works like 'The Making of a Chef' and 'Ratio'. He graduated from Duke University in 1985 and has collaborated with renowned chefs such as Thomas Keller, while also appearing frequently on television cooking shows.
Cooking
Non-fiction
Memoir
Fiction
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
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
Salumi: The Craft of Italian Dry Curing
Egg: A Culinary Exploration of the World's Most Versatile Ingredient
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook
Salumi: The Craft of Italian Dry Curing
Food Lit: A Reader's Guide to Epicurean Nonfiction (Real Stories)
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to..., 1)
Ruhlman's How to Saute: Foolproof Techniques and Recipes for the Home Cook (Ruhlman's How to..., 3)
The Glorious Pasta of Italy
Serious Eats: A Comprehensive Guide to Making and Eating Delicious Food Wherever You Are
In Short Measures: Three Novellas