Go to Hachette Book Group home

Search

Michael Ruhlman

About the Author

Michael Ruhlman is the bestselling and James Beard Award-winning author of many classic culinary books, including The Making of a Chef, Egg, Ratio, The Elements of Cooking, and Charcuterie. He lives in Cleveland, Ohio.

By the Author

The Fat Kitchen
The Fat Kitchen

The Fat Kitchen

by Andrea Chesman, Foreword by Michael Ruhlman

Buy the book
Ruhlman's How to Saute
Ruhlman's How to Saute

Ruhlman's How to Saute

by Michael Ruhlman

Buy the book
Ruhlman's How to Braise
Ruhlman's How to Braise

Ruhlman's How to Braise

by Michael Ruhlman

Buy the book
Ruhlman's How to Roast
Ruhlman's How to Roast

Ruhlman's How to Roast

by Michael Ruhlman

Buy the book
Egg
Egg

Egg

by Michael Ruhlman

Buy the book
Melt
Melt

Melt

by Stephanie Stiavetti, by Garrett McCord, Foreword by Michael Ruhlman

Buy the book
The Book of Schmaltz
The Book of Schmaltz

The Book of Schmaltz

by Michael Ruhlman, Photographs by Donna Turner Ruhlman

Buy the book
Bouchon
Bouchon

Bouchon

With Jeffrey Cerciello, With Susie Heller, by Thomas Keller, Photographs by Deborah Jones, With Michael Ruhlman

Buy the book