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Most popular at the top

  • The Reach of a Chefby Michael Ruhlman

    Penguin Publishing Group 2006; US$ 17.00

    The New York Times Book Review ) Im sure [Ruhlman is] a pretty good cook himself, but I would urge him not to give up his day job, because hes a terrific writer. ( Newsday )]]> more...

  • Ratioby Michael Ruhlman

    Scribner 2009; US$ 16.00

    "Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt . That relationship is defined by a 'ratio,' and having a ratio in hand is like having a secret decoder... more...

  • Walk on Waterby Michael Ruhlman

    Penguin Publishing Group 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 Publishing Group 2001; US$ 17.00

    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$ 19.99

    "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

    "Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt . That relationship is defined by a 'ratio,' and having a ratio in hand is like having a secret decoder... more...

  • Ratioby Michael Ruhlman

    Scribner 2009; Not Available

    "Cooking, like so many creative endeavors, is defined by relationships. For instance, knowing exactly how much flour to put into a loaf of bread isn't nearly as useful as understanding the relationship between the flour and the water, or fat, or salt . That relationship is defined by a 'ratio,' and having a ratio in hand is like having a secret decoder... more...

  • Ruhlman's How to Roastby Michael Ruhlman

    Little, Brown and Company 2014; Not Available

    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...

  • Ruhlman's How to Braiseby Michael Ruhlman

    Little, Brown and Company 2015; Not Available

    The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and... more...

  • Eggby Michael Ruhlman

    Little, Brown and Company 2014; Not Available

    Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books... more...