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Michael Ruhlman

Born

in The United States

January 01, 1963

Website

http://ruhlman.com/

Genre

Cooking, Food & Wine, Nonfiction

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Michael Ruhlman (born 1963 in Cleveland, Ohio) is an American writer. He is the author of 11 books, and is best known for his work about and in collaboration with American chefs, as well as other works of non-fiction.

Ruhlman grew up in Cleveland and was educated at University School (a private boys' day school in Cleveland) and at Duke University, graduating from the latter in 1985. He worked a series of odd jobs (including briefly at the New York Times) and traveled before returning to his hometown in 1991 to work for a local magazine.

While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves: A Return to Single-Sex Education (1996).

For hi ...more

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Michael Ruhlman's Blog

Michael Ruhlman isn't a Goodreads Author (yet), but they do have a blog, so here are some recent posts imported from their feed.

12/26 Newsletter (Hope You’ll Subscribe!)

I’ve been loving the newsletter form and so missing connecting with people. Hope you’ll have a look and subscribe (free!) if you like ruhlman.substack.com.

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Michael Ruhlman’s books

Average rating: 4.1 · 43,761 ratings · 2,326 reviews · 22 distinct works • Similar authors

	The Making of a Chef: Mastering Heat at the Culinary Institute of America 4.09 avg rating — 7,791 ratings — published 1997 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Ratio: The Simple Codes Behind the Craft of Everyday Cooking 4.09 avg rating — 6,739 ratings — published 2009 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Soul of a Chef: The Journey Toward Perfection 4.05 avg rating — 6,032 ratings — published 2000 — 13 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman, Brian Polcyn 4.33 avg rating — 4,170 ratings — published 2005 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook by Michael Ruhlman (Photographs), Donna Turner Ruhlman (Photographer) 4.17 avg rating — 2,423 ratings — published 2011 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Grocery: The Buying and Selling of Food in America 3.75 avg rating — 2,557 ratings — published 2017 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Reach of a Chef: Beyond the Kitchen 3.89 avg rating — 1,606 ratings — published 2006 — 10 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Walk on Water: The Miracle of Saving Children's Lives 4.12 avg rating — 1,355 ratings — published 2003 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by Michael Ruhlman, Anthony Bourdain (Introduction) 3.95 avg rating — 1,405 ratings — published 2007 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Egg: A Culinary Exploration of the World's Most Versatile Ingredient 4.17 avg rating — 308 ratings — published 2014 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

More books by Michael Ruhlman…

Quotes by Michael Ruhlman (?)

“I believe it's a cook's moral obligation to add more butter given the chance.”
― Michael Ruhlman, Ratio: The Simple Codes Behind the Craft of Everyday Cooking

tags: cooking, food, hollandaise, inspirational

19 likes

“Stories--from the literature of our culture to descriptions of our days to the lunatic's ravings--appear to be hardwired into us. Even in sleep we tell ourselves stories through our dreams, and it's been shown that those who are prevented from doing so cease to function.”
― Michael Ruhlman

5 likes

“Living in this world will change you,” she confides. “It makes me value life. When a friend has a healthy baby, I don’t think it’s normal; I think it’s a fucking miracle.”
― Michael Ruhlman, Walk on Water: The Miracle of Saving Children's Lives

tags: truth

5 likes

See all Michael Ruhlman's quotes »

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