Michael Ruhlman Livres

"A back-to-basics cocktail book--and affable tribute to the pleasures of the cocktail--is organized around five best-known, beloved, classic families of cocktails, providing a simple ratio for each from which myriad variations can be built"--

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.

In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Michael Symon, a celebrated chef from Cleveland, shares his journey from hometown boy to culinary superstar alongside his experiences as an Iron Chef. Rooted in midwestern values and old-world traditions, he offers a glimpse into the recipes and dishes that define his cooking style. Through personal anecdotes and delicious recipes, Symon highlights the influences that shaped his career and passion for food, making it a compelling read for both fans and aspiring chefs.

The allure of wooden boats, a rare sight in America, is explored through the construction of two distinct vessels at a Martha's Vineyard boatyard. Michael Ruhlman combines engaging reportage and personal reflection to delve into the craftsmanship and the vibrant stories of those involved in this nearly lost art. With rich details and a focus on the sea, this work appeals not only to wooden boat enthusiasts but also to craftspeople, nature lovers, and readers of captivating nonfiction.

Described by one surgeon as “soul-crushing, diamond-making stress,” surgery on congenital heart defects is arguably the most difficult of all surgical specialties. Drawing back the hospital curtain for a unique and captivating look at the extraordinary skill and dangerous politics of critical surgery in a pediatric heart center, Michael Ruhlman focuses on the world-renowned Cleveland Clinic, where a team of medical specialists led by idiosyncratic virtuoso Dr. Roger Mee work on the edge of disaster on a daily basis. Walk on Water offers a rare and dramatic glimpse into a world where the health of innocent children and the hopes of white-knuckled families rest in the hands of all-too-human doctors.

Explores different ways to make ten different recipes perfectly.

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

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 Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.