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The Reach of a Chef
Penguin Group US 2006; US$ 16.00The author of The Soul of a Chef looks 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... more...
Wooden Boats
Penguin Group Inc. 2002; US$ 17.00There 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 Times ), Michael Ruhlman sets off for a renowned boatyard in Martha's Vineyard to follow... more...
Ratio
Scribner 2009; US$ 16.00WHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1... more...
Walk on Water
Penguin Group US 2004; US$ 16.00Described 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... more...
The Soul of a Chef
Penguin Group US 2001; US$ 16.00In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas... more...
The Making of a Chef
Henry Holt and Co. 2009; US$ 17.99"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... more...
Ratio
Scribner 2009; Not AvailableWHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1... more...
Ratio
Scribner 2009; Not AvailableWHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1... more...
The Book of Schmaltz
Little, Brown and Company 2013; US$ 12.99The definitive book on schmaltz--a staple in Jewish cuisine and a "thread in a great tapestry," by one of America's most respected culinary writers. For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine,... more...
The Elements of Cooking
Scribner 2007; US$ 16.00Americans 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's The Elements of Style , The Elements of Cooking is an opinionated volume by Michael Ruhlman -- the award-winning and bestselling author of The Making of a Chef... more...
