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.
“Leave it to Ruhlman, a relentlessly helpful and smart food writer,
to give us a relentlessly smart and helpful primer for cocktails.”
—Esquire
“Making a good drink is just a matter of proportions... The
recipes for the variations on each drink are straightforward, very
doable and delicious.” —Wall Street Journal
“Ruhlman’s writing is funny, engaging, extremely informative, and
is peppered with a ton of great info... The Book of Cocktail
Ratios is a home bar essential, and overall, an extremely
interesting book offering a deep grasp of the basics of a ton of
classic cocktails. It will leave you feeling empowered to pull them
out of your pocket at any moment, or to work to come up with your
own interesting variations.” —Vice
“If memorizing dozens of cocktail recipes seems a daunting task, do
not fear! In The Book of
Cocktail Ratios, Michael Ruhlman distills dozens of
classic drinks to their basics and shows us that by learning five
simple formulas and a few techniques, you can simultaneously
simplify your thinking of cocktails while vastly expanding your
repertoire. It’s as essential to the home bartender as his
book Ratio was to home cooks.”
—J. Kenji López-Alt, author of Food Lab
“Once again, Michael Ruhlman brings order and reason to a culinary
realm once ruled by confusion, and madness. The Book of
Cocktail Ratios is the cocktail book most of us never
knew we needed.” —Alton Brown, author of Good Eats
“Michael Ruhlman is wickedly smart, engaging and eternally curious,
sure in his opinions but not too dogmatic to learn. The same holds
true for this book: it's so pleasantly conversational; so easy to
get sucked into, that it almost makes you forget how unfailingly
useful and instructive it is.” —David Wondrich, Editor in
Chief, Oxford Companion to Spirits and Cocktails
“Like much of what Michael has written, it makes other books on the
subject redundant. Filled with history, information and great
recipes, it will definitely improve your parties.” —Ruth Reichl
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