WorldCat Identities

Ruhlman, Michael 1963-

Overview
Works: 43 works in 159 publications in 4 languages and 11,853 library holdings
Genres: Cookbooks  Biography  History  Recipes  Novellas  Fiction  Terminology  Miscellanea 
Roles: Author, Other
Classifications: TX649.R8, B
Publication Timeline
.
Most widely held works by Michael Ruhlman
Charcuterie : the craft of salting, smoking, and curing by Michael Ruhlman( Book )

6 editions published between 2005 and 2013 in English and held by 866 WorldCat member libraries worldwide

A comprehensive overview of "charcuterie", the craft of solting, smoking, and curing meat, describing the different preservation methods used, the unique flavors they create, and the many uses for these types of meat
Ratio : the simple codes behind the craft of everyday cooking by Michael Ruhlman( Book )

10 editions published between 2009 and 2010 in English and Chinese and held by 856 WorldCat member libraries worldwide

Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, "Ratio" is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen -- water, flour, butter and oils, milk and cream, and eggs -- work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes
Ad Hoc at home by Thomas Keller( Book )

3 editions published in 2009 in English and held by 851 WorldCat member libraries worldwide

Invaluable lessons, secrets, tips and tricks--as well as charming personal anecdotes--accompany recipes for such classics as the best fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with bacon and melted onions, and superlative grilled cheese sandwiches, apple fritters, buttermilk biscuits, relishes and pickles, cherry pie--200 recipes in all
The French Laundry cookbook by Thomas Keller( Book )

17 editions published between 1999 and 2010 in English and Undetermined and held by 764 WorldCat member libraries worldwide

"Thomas Keller, chef/proprietor of the French Laundry in the Napa Valley is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses."--BOOK JACKET. "From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and photography, one of America's great restaurants, its great chef, and the food that makes both unique."--Jacket
The soul of a chef : the journey toward perfection by Michael Ruhlman( Book )

9 editions published between 2000 and 2014 in English and held by 726 WorldCat member libraries worldwide

Observes and writes about three distinctive chefs -- Brian Polcyn (of the Five Lakes Grill in Milford, Michigan), Michael Symon (of Cleveland's Lola Bistro) and Thomas Keller (of Napa Valley's the French Laundry)
Egg : a culinary exploration of the world's most versatile ingredient by Michael Ruhlman( Book )

7 editions published between 2014 and 2015 in English and Chinese and held by 716 WorldCat member libraries worldwide

Offers over one hundred recipes for dishes featuring eggs, from simple techniques for making poached and scrambled eggs, to recipes for brioche and soufflés, covering a wide variety of sweet and savory creations
Boys themselves : a return to single-sex education by Michael Ruhlman( Book )

3 editions published between 1996 and 1997 in English and held by 680 WorldCat member libraries worldwide

Ruhlman returned to University School in Cleveland, Ohio, the boys' day school he had graduated from more than a dozen years earlier. Through an academic year spent shadowing its controversial headmaster, lively teachers, and the boys themselves, Ruhlman untangles the issues and constructs an insightful narrative of both the world of single-sex education and the world of one school, which inevitably raises questions regarding school culture and environment, questions of
Ruhlman's twenty : 20 techniques 100 recipes a cook' s manifesto by Michael Ruhlman( Book )

2 editions published in 2011 in English and held by 492 WorldCat member libraries worldwide

Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter
The elements of cooking : translating the chef's craft for every kitchen by Michael Ruhlman( Book )

8 editions published between 2007 and 2011 in English and Chinese and held by 475 WorldCat member libraries worldwide

Notes on cooking: from stock to finesse -- The elements of cooking A to Z
Walk on water : inside an elite pediatric surgical unit by Michael Ruhlman( Book )

2 editions published in 2003 in English and held by 423 WorldCat member libraries worldwide

Documents the environment of a pediatric heart center that specializes in neonatal open-heart surgery, profiling Cleveland Clinic's renowned Dr. Roger Mee while exploring a range of controversial topics
Michael Symon's live to cook : recipes and techniques to rock your kitchen by Michael Symon( Book )

2 editions published in 2009 in English and held by 361 WorldCat member libraries worldwide

One of America's newest Iron Chefs shares his favorite recipes--from braised short ribs with pickled green tomatoes to grilled radicchio with orange and balsamic vinegar-- and cooking methods and tips, all while recounting his key influences
A return to cooking by Eric Ripert( Book )

4 editions published between 2002 and 2009 in English and held by 333 WorldCat member libraries worldwide

Presents the results of the collaboration among chef Eric Ripert, Columbian artist Valentino Cortazar, photographers Tammar and Shimon Rothstein, author Michael Ruhlman, and chef's assistant Andrea Glick, as they traveled to four different locales in four different seasons to cook and create. Includes nearly 150 recipes
Salumi : the craft of Italian dry curing by Michael Ruhlman( Book )

2 editions published in 2012 in English and held by 324 WorldCat member libraries worldwide

The craft of Italian salumi, now accessible to the American cook, from the authors of the bestselling "Charcuterie."
Ruhlman's how to roast : foolproof techniques and recipes for the home cook by Michael Ruhlman( Book )

5 editions published in 2014 in English and held by 268 WorldCat member libraries worldwide

Ruhlman shares the secrets of roasting, one of the most elemental culinary techniques. The term originally referred to cooking over an open fire, and has evolved to describe the cooking of meat, vegetables, and even fruit in an oven, a dry-heat method of making things irresistibly appealing. He showcases a wide range of roasting methods, designed to help you get the most out of your oven
In short measures : three novellas by Michael Ruhlman( Book )

4 editions published between 2015 and 2017 in English and held by 239 WorldCat member libraries worldwide

Three novellas delve deeply into the nuanced complexity of romantic and sexual love and the inevitable evolution of the heart over the span of years and decades
Ruhlman's how to braise : foolproof techniques and recipes for the home cook by Michael Ruhlman( Book )

4 editions published in 2015 in English and held by 205 WorldCat member libraries worldwide

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 author Michael Ruhlman, braising is what cooking is truly about - transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul
The book of schmaltz : love song to a forgotten fat by Michael Ruhlman( Book )

3 editions published in 2013 in English and held by 149 WorldCat member libraries worldwide

"For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient. 'The Book of Schmaltz' acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke, and kreplach, and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Potatoes cooked with schmaltz take on a crispness and satisfying flavor that vegetable oil can't produce. Meats and starches have a depth and complexity that set them apart from the same dishes prepared with olive oil or butter."--From publisher description
Ruhlman's how to sauté : foolproof techniques and recipes for the home cook by Michael Ruhlman( Book )

3 editions published in 2016 in English and held by 144 WorldCat member libraries worldwide

"In HOW TO SAUTE, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques." --
Ruhlman's twenty : the ideas and techniques that will make you a better cook by Michael Ruhlman( Book )

6 editions published between 2011 and 2014 in Chinese and English and held by 58 WorldCat member libraries worldwide

Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman
The soul of a chef : the journey toward perfection by Michael Ruhlman( )

4 editions published in 2014 in English and held by 48 WorldCat member libraries worldwide

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 the 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
 
moreShow More Titles
fewerShow Fewer Titles
Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.22 (from 0.14 for Syep'ŭ ŭ ... to 0.87 for 92Y, Antho ...)

Alternative Names
Michael Ruhlman American food writer

Michael Ruhlman Amerikaans schrijver

מיכאל רולמן

ルールマン, マイケル

Languages
English (128)

Chinese (11)

Japanese (2)

Korean (1)

Covers
Ratio : the simple codes behind the craft of everyday cookingAd Hoc at homeThe French Laundry cookbookThe soul of a chef : the journey toward perfectionBoys themselves : a return to single-sex educationRuhlman's twenty : 20 techniques 100 recipes a cook' s manifestoThe elements of cooking : translating the chef's craft for every kitchenWalk on water : inside an elite pediatric surgical unit