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 Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a...
In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous...
There 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 the construction of two boats-Rebecca, a 60-foot modern pleasure schooner, and Elisa Lee, a 32-foot powerboat. Filled with exquisite details and stories of the sea, this exciting exploration of a nearly forgotten craft and the colorful...
There are fewer than 10,000 wooden boats in America, but the circulation of WoodenBoat magazine exceeds 180,000. What is it about these boats t...
Michael Ruhlman's uncanny knack for taking a wide range of subjects and making them completely his own has gained him acclaim and popularity. In his latest offering, he owns the subject both figuratively and literally: his home. House really began in 1901 when a family moved into a brand-new house in Cleveland Heights--full of hope for the future and pride in their stunning home. But as time moved on, upkeep began to wane and, in the end, the house went on the market. And there it stayed for quite some time, until the Ruhlman family decided to buy the dilapidated building.
With the...
Michael Ruhlman's uncanny knack for taking a wide range of subjects and making them completely his own has gained him acclaim and popularity. In his l...
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 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 of the chef to celebrity CEO. Bibliophiles and foodies alike will savor...
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 r...
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 years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. The Elements of Cooking gives everyone the tools...
In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal wha...
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy s pork salumi repertoire:...
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve ...
Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike. The saute station is the place all aspiring restaurant chefs want to be: the "hot seat," where the action happens. The same is true at home, where a good saute unlocks the pleasures of dishes such as Veal Scaloppini, Sauteed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sauteed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sauteed Shallots and Tarragon...
Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptiona...