Michael Ruhlman Biography

Michael Ruhlman proposed to the Culinary Institute of America that he be allowed into its kitchen classrooms in order to write a narrative of how the school trains professional chefs. The school agreed and he wrote The Making of a Chef. Michael became so fascinated by the work of the professional cook and the culture of the restaurant kitchen that he continued to pursue the work punching a clock briefly as a line cook then writing a book about chefs and cooking The Soul of a Chef. Michael co-wrote The French Laundry Cookbook with Thomas Keller at the same time and they subsequently wrote a food column for the Los Angeles Times for two years. This was followed by Bouchoni a book about perfecting French bistro cuisine. He also wrote A Return to Cooking with Eric Ripert chef-owner of Le Bernardin the Manhattan four-star restaurant. Michael's book with Brian Polcyn on charcuterie for the home cook was published in2005 and The Reach of a Chef was published in 2006. Charcuterie: The Craft of Salting Smoking and Curing is a thinly veiled love song to the pig to animal fat and salt sausages confits pates terrines.

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