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Most popular at the top

  • The Reach of a Chefby Michael Ruhlman

    Penguin Group US 2006; US$ 16.00

    The 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 Boatsby Michael Ruhlman

    Penguin Group US 2002; US$ 17.00

    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 the construction of two boats-Rebecca, a 60-foot modern pleasure schooner, and Elisa... more...

  • Ratioby Michael Ruhlman

    Scribner 2009; US$ 16.00

    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 makes all food come together, simply. When you know a culinary ratio, it?s not like knowing a single recipe, it?s instantly knowing a thousand. Why spend time... more...

  • Walk on Waterby Michael Ruhlman

    Penguin Group US 2004; US$ 16.00

    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... more...

  • The Soul of a Chefby Michael Ruhlman

    Penguin Group US 2001; US$ 16.00

    In 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 Chefby Michael Ruhlman

    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...

  • Ratioby Michael Ruhlman

    Scribner 2009; Not Available

    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 makes all food come together, simply. When you know a culinary ratio, it?s not like knowing a single recipe, it?s instantly knowing a thousand. Why spend time... more...

  • Ratioby Michael Ruhlman

    Scribner 2009; Not Available

    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 makes all food come together, simply. When you know a culinary ratio, it?s not like knowing a single recipe, it?s instantly knowing a thousand. Why spend time... more...

  • Ruhlman's How to Roastby Michael Ruhlman

    Little, Brown and Company 2014; US$ 12.99

    As an award-winning cookbook author, food writer, and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques- roasting. Humankind... more...

  • The Elements of Cookingby Michael Ruhlman; Anthony Bourdain

    Scribner 2007; US$ 16.00

    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'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...