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...
Ruhlman's storytelling combines with his immense love of food to reveal the people whose goal is to serve perfect food. Through talking with the most talented young chefs in the...
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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...
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The acclaimed author of "The Soul of a Chef" explores the allure of the celebrity chef in modern America...
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Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking...
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From the author of "The Elements of Cooking" comes a groundbreaking book thatexplains the very essential truth of cooking: it is not the recipe itself butrather two unchanging components...
From the innovative team behind Charcuterie, a cookbook featuring 90 recipes for savoury pies—meat pies, vegetable pies, turnovers, vol-au-vents—and their accompaniments...
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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...
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...
The authors behind Charcuterie delve into the world of drying and curing meat, offering 100 recipes and simplified techniques for making traditional Italian pork salumi--from pancetta,...
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