Chef & Best-Selling Author
Michael Ruhlman: Biography at a Glance
- Collaborated on the best-selling books “The French Laundry Cookbook,” “Ad Hoc at Home,” “Live to Cook,” “Bouchon” and “Alinea”
- Author of “The Soul of a Chef,” “The Elements of Cooking,” “Ratio,” “How to Roast,” “How to Braise,” “How to Sauté” and “Grocery: The Buying and Selling of Food in America”
- Won a James Beard Award for “Ruhlman's Twenty”
- Frequently published in The New York Times and Food Arts
- Has appeared as a judge on Food Network’s “Next Iron Chef” and “Iron Chef America”
Biography
When world-renowned chefs such as Thomas Keller, Anthony Bourdain, Eric Ripert, Grant Achatz, and Michael Symon need an author to help translate their craft for every kitchen, they call Michael Ruhlman.
He has collaborated on best-selling books such as The French Laundry Cookbook, Ad Hoc at Home, Live to Cook, Bouchon and Alinea, and he has independently authored books such as The Soul of a Chef, The Elements of Cooking, Ratio, How to Roast, How to Braise, How to Sauté, the James Beard Award-winning Ruhlman's Twenty and the James Beard Award-nominated Egg. His latest book, Grocery: The Buying and Selling of Food in America, was released in May 2017.
Evolving from cookbooks and memoirs, Ruhlman continues to write about food and the work of the professional chef for The New York Times, Gourmet, Food Arts and other publications. He also runs Ruhlman.com, where he blogs about food, cooking, recipes and technique while encouraging people to cook for themselves.
He has served as a judge on Food Network’s Next Iron Chef and Iron Chef America, has been a guest alongside his friend Anthony Bourdain on Travel Channel’s No Reservations, and has appeared on PBS’s Cooking Under Fire.
