Michael Ruhlman and Brian Polcyn. Norton, $39.95 (288p) ISBN 978-0-393-06859-7
As a follow-up to their excellent Charcuterie, these two Midwestern cured-meat aficionados focus on the skills and ingredients needed for creating a variety of Italian classics. Proponents of nose-to-tail cookery, they not only advise going whole...
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Ruhlman (The Soul of a Chef) provides an insightful look at the life and work of legendary master boatbuilders Nat Benjamin and Ross Gannon, whose boatyard on Martha's Vineyard is the site of the most innovative work happening today. Ruhlman...
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Michael Ruhlman, Author . Viking $24.95 (256p) ISBN 978-0-670-03383-6
"The architect... looked up at the stained, buckling kitchen ceiling, inhaled and exhaled deeply before saying, 'I hope you didn't pay a lot for this house.' " These were not encouraging words to Ruhlman (The Soul of a Chef
)...
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Michael Ruhlman, Author . Viking $27.95 (338p) ISBN 978-0-670-03763-6
There's no rest for the restaurateur in Ruhlman's engaging account of a culinary world that's become even more frenetic in the wake of the Food Network's success and the rise of celebrity chefs desperately clinging to their stars....
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Michael Ruhlman, Author Henry Holt & Company $27.5 (320p) ISBN 978-0-8050-4674-8
Ruhlman (Boys Themselves) tagged along with students at the Culinary Institute of America in Hyde Park, New York (""the Harvard of cooking schools"") and describes the intense and frenetic life of a chef-in-training. Ultimately, it is personalities...
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Michael Ruhlman, Author Viking Books $26.95 (370p) ISBN 978-0-670-89155-9
In this follow-up to his cooking school odyssey, The Making of a Chef, Ruhlman examines what causes chefs to seek absolute perfection. The book is divided into three parts: in the first, Ruhlman observes the arduous Certified Master Chef exam at the
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Michael Ruhlman, Author Henry Holt & Company $25 (384p) ISBN 978-0-8050-3370-0
While many people might consider single-sex schools an anachronism and even harmful, Ruhlman, who graduated in 1981 from University School, an all-boys prep school in Cleveland, would disagree. He cites research studies describing clear advantages...
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Michael Ruhlman. Little, Brown, $40 (256p) ISBN 978-0-3162-5406-9
Ruhlman (Ruhlman’s Twenty; Charcuterie) pays homage to the amazing egg in this appetizing exploration of the greatest of all foods. He starts with the basics, from hard-cooked to gently fried to poached, and shows how to perfectly prepare each....
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Michael Ruhlman. Little, Brown, $25 (144p) ISBN 978-0-316-25410-6
The first in a series of technique-based books from the prolific Michael Ruhlman (The Soul of a Chef) focuses on one of the oldest cooking techniques known to mankind. Beginning at the most basic level—know your oven—Ruhlman quickly moves on to the...
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Michael Ruhlman. Skyhorse (Perseus, dist.), $24.99 (346p) ISBN 978-1-63450-225-2
Bestselling food writer Ruhlman (The Soul of a Chef) turns to another form of sustenance—love—in these three novellas. In the emotionally satisfying title story, the longest in the book, Grimsley Feller is a middle-aged single woman, a curator of...
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Michael Ruhlman. Little, Brown, $25 (148p) ISBN 978-0-316-25413-7
In the introduction of this vibrant primer on the art of braising, prolific cookbook author Ruhlman (How to Roast) notes, "There is pleasure to be had in the aroma of floured meat sizzling in hot fat." Anyone who shares that sentiment will want to...
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Michael Ruhlman, Author, M. Ruhlman, Author . Viking $24.95 (352p) ISBN 978-0-670-03201-3
What kind of person operates on babies' hearts for a living? This is the question Ruhlman set out to answer when he entered the pediatric heart center at the Cleveland Clinic, in Ohio, to observe Dr. Roger Mee, one of the best pediatric heart...
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Michael Ruhlman, Author, Brian Polcyn, Author, Yevgeniy Solovyev, Illustrator . Norton $35 (320p) ISBN 978-0-393-05829-1
Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and...
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Michael Ruhlman, Author, Anthony Bourdain, Introduction by . Scribner $24 (245p) ISBN 978-0-7432-9978-7
Ruhlman's slim 12th book, inspired by Strunk and White's classic The Elements of Style
, would more accurately have been titled “Selected Elements of French Cooking.” Organized in dictionary format, the book offers short...
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Michael Ruhlman. Abrams, $28 (304p) ISBN 978-1-4197-2386-5
In this savory investigation of grocery stores, the supermarket is no cesspool of mindless consumerism but a dynamic embodiment of changing diets and mores. Ruhlman (The Soul of a Chef) profiles Cleveland’s Heinen supermarkets, interviewing the...
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Michael Ruhlman. Penguin Workshop, $19.99 (320p) ISBN 978-0-593-52344-5
A talented jock discovers a passion for cooking after a grievous injury sidelines him for the summer in this savory 1980s read set in Cleveland. Sixteen-year-old Theo Claverback lives for football, but a broken leg courtesy of a benign bone cyst...
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