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Author Menu
2007
| 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'sThe Elements of Style,The Elements of Cookingis an opinionated volume by Michael Ruhlman -- the award-winning and bestselling author ofThe Making of a Chefand coauthor ofThe French Laundry Cookbook-- that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a han....[more] |
2006
| "Michael Ruhlman has long enjoyed a love affair with cooking, food, and the work of the chef. His previous exploration of the restaurant kitchen and the men and women who call it home led Anthony Bourdain to call him "the greatest living writer on the subject of chefs - and on the business of preparing food." But even his broad experience couldn't have prepared him for the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the ....[more] |
2005
| An acclaimed journalist who has written about everything from chefs to pediatric surgeons now turns his attention to the subject of home. In 2001 Michael and Donna Ruhlman purchased a 100-year-old house in suburban Cleveland. Then they set about making it their own. In relating this story—whose details he invests with novelistic drama—Ruhlman moves readers to consider what “home” means in a nation of vagabonds: why Americans long for a home of their own even as they feel compelled to move on. He....[more] |
2003
| 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 disas....[more] |
2001
| With his "lively blend of reportage [and] reflection" ("Los Angeles Times"), Ruhlman sets off for a renowned boatyard in Martha's Vineyard to follow the construction of two wooden boats. of photos. 8 line drawings. |
1988
| 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 Chef, takes us to the heart of this food-knowledge mecca. Here we meet a coterie of talented chefs, an astonishi....[more] |
2009
| "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-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. ButThe Making of a Chefis not just about holding a knife or slicing an onion; it's also about the nature and spirit of being....[more] |
2007
| The author of The Soul of a Cheflooks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as “the greatest living writer on the subject of chefs—and on the business of preparing food.” In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status ....[more] |
2006
| From two acclaimed, award-winning restaurants came two of the most acclaimed, award-winning cookbooks ever published-now packaged together in a luxurious slipcased boxed set, the ideal gift for any food lover. First there was French Laundry in Napa Valley, setting a new standard for American fine dining. Then there was The French Laundry Cookbook, setting a new standard for American cookbooks. In 1998, Chef Keller opened Bouchon, "so that I'd have a place to eat after cooking all night at the Fr....[more] |
2005
| The only book for home cooks offering a complete introduction to the craft. 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, terrines, and pates, Mi....[more] |
2004
| Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he ....[more] |
2002
| Life holds a fundamental irony for four-star chef Eric Ripert--the more successful he becomes, the further he is taken from the love that made him a success in the first place. As his days get consumed with business decisions and staffing issues, the question arises--"But when do I get to cook?"A Return to Cooking is Ripert's personal quest for the answer: a journey in four different seasons to four different locales to "cook the landscape" and "cook from the guts," using local seasonal ingredie....[more] |
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