Michael Ruhlman attended the Culinary Institute of America as a journalist in whites in order to write a book about what youneed to know in order to be a chef. He came out with the ability to cook and it redirected his life. Since The Making of a Chef, Ruhlman has written more than twenty-five books of non-fiction, fiction, memoir and cookbooks, the latter both on his own and as a collaborator with chefs such as Thomas Keller and Eric Ripert. He’s best known for his writing about food and cooking, both at home (Ratio, Ruhlman’s Twenty: Twenty Techniques, 100 Recipes, a Cook’s Manifesto) and in professional kitchens (the trilogy Making of a Chef, Soul of a Chef, Reach of a Chef), and for writing about the craft of Charcuterie in three books (Pâté, Rillette, Confit, in 2019, all with chef Brian Polcyn). A contributor to The New York Times, The Wall Street Journal and other publications, his most recent books are Grocery: The buying and Selling of Food in America and From Scratch: 10 Meals, 150 Recipes, and. Techniques You Will Use Over and Over, October 2019. He lives in Providence, RI, and New York City with his wife, the writer Ann Hood.

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