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WHEN YOU KNOW A CULINARY RATIO, IT’S NOT LIKE KNOWING A SINGLE RECIPE, IT’S INSTANTLY KNOWING A THOUSAND. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier ju… more

This is not the sanitized look at school spoon fed to us by the likes of The Food Network. Written by a culinary school student, this is the searingly honest story of what really goes on behind closed culinary school doors.From what is is l… more

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. Twenty distills Ruhlman’s decades of cooking, writing, and working… more

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 coo… more

The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bour… more

Americans are on a roll in the kitchen — we’ve never been better or smarter about cooking. But how does a beginning cook become good, a good cook great? Modeled on Strunk and White’s The Elements of Style, The Elements of Cooking is an o… more

“Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession.”—The New York Times Book ReviewJust over a decade ago, journalist Michael Ruhlman donned a chef’s jacket and hound… more

Michael Ruhlman, author of best-selling books about professional cooking and chefs, and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter’s eye and engaging style on himself to answe… more

The only book for home cooks offering a complete introduction to the craft.CHARCUTERIE—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the … more

There are fewer than 10,000 wooden boats in America, but the circulation of WoodenBoat magazine exceeds 180,000. What is it about these boats that has captured the popular imagination? With his “lively blend of reportage [and] reflection” … more

Lovers of the printed book, arise! Thirty of today’s top writers are here to tell you you’re not alone. In Bound to Last,an amazing array of authors comes to the passionate defense of the printed book with spirited, never-before-published e… more

Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaha… more

Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book”Our life centers on the farm and the field. We eat what we grow.” —Nancy Singleton Hachisu,Japanese Farm Food offers a unique window into life on a Japanese farm t… more

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.Michael Ruhlman and BrianPolcyn inspired a revival of artisanal sausage making and bacon curing withtheir surprise hit, Charc… more

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 e… more

The Making of a Chef: Mastering Heat at the Culinary Institute of America Study Guide consists of approx. 29 pages of summaries and analysis on The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman. Th… more

When Lisa Fain, a seventh-generation Texan, moved to New York City, she missed the big sky, the bluebonnets in spring, Friday night football, and her family’s farm. But most of all, she missed the foods she’d grown up with. After a fruitles… more