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Michael Ruhlman

About the Author

Michael Ruhlman is the bestselling and James Beard Award-winning author of many classic culinary books, including The Making of a Chef, Egg, Ratio, The Elements of Cooking, and Charcuterie. He lives in Cleveland, Ohio.

By the Author

The Fat Kitchen
The Fat Kitchen

The Fat Kitchen

by Andrea Chesman, Foreword by Michael Ruhlman

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Ruhlman’s How to Saute
Ruhlman’s How to Saute

Ruhlman’s How to Saute

by Michael Ruhlman

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Ruhlman’s How to Braise
Ruhlman’s How to Braise

Ruhlman’s How to Braise

by Michael Ruhlman

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Ruhlman’s How to Roast
Ruhlman’s How to Roast

Ruhlman’s How to Roast

by Michael Ruhlman

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Melt
Melt

Melt

by Stephanie Stiavetti, by Garrett McCord, Foreword by Michael Ruhlman

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The Book of Schmaltz
The Book of Schmaltz

The Book of Schmaltz

by Michael Ruhlman, Photographs by Donna Turner Ruhlman

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Bouchon
Bouchon

Bouchon

With Jeffrey Cerciello, With Susie Heller, by Thomas Keller, Photographs by Deborah Jones, With Michael Ruhlman

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