Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller's seminal The French Laundry Cookbook as well as the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He has attended the Culinary Institute of America and is the author of eighteen books--about food and cooking, and also such wide ranging subjects as a pediatric heart surgeon and building wooden boats. Michael lives with his wife in New York City and Providence, Rhode Island.
"A useful, well-thought-out, clear, and precise collection of
cooking terms, The Elements of Cooking is essential for cook
apprentices and necessary and enjoyable for seasoned chefs." --
Jacques Pépin, author of Chez Jacques: Traditions and Rituals of a
Cook
The combination of content and size makes The Elements of Cooking
simply the best reference book and educational tool available for
anyone interested in the basics of the culinary arts." -- Eric
Ripert, chef, Le Bernardin, and coauthor of A Return to Cooking
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