Michael Ruhlman
Michael Ruhlman is a food writer who has written extensively about the business and culture of professional cooking, examining the economics of restaurants, chef culture, and the supply chains behind American food. His books are widely used in culinary business programs.
Works
- The Soul of a ChefChef training, culinary philosophy, and pursuit of excellence in professional kitchens
- The Making of a ChefTraining experiences and lessons from culinary school and professional kitchens
- Ruhlman's TwentyTwenty essential cooking techniques and principles for home and professional cooks
- RatioMathematical ratios and formulas fundamental to cooking and recipe development
- The Book on Writing