Michael Ruhlman
Michael Ruhlman was born in Cleveland, Ohio, United States on July 28th, 1963 and is the Non-Fiction Author. At the age of 60, Michael Ruhlman biography, profession, age, height, weight, eye color, hair color, build, measurements, education, career, dating/affair, family, news updates, and networth are available.
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Michael Carl Ruhlman (born July 28, 1963) is an American author, home cook and entrepreneur.He has written or co-authored more than two dozen books, including non-fiction, fiction, memoir, and books on cooking.
He has co-authored many books with American chefs, such as Thomas Keller, Eric Riper, Michael Symon and Jean-Georges Vongerichten.
Early life
Michael Carl Ruhlman was born in Cleveland, Ohio. He attended University School, a private, independent all-boys' day school in Cleveland's suburbs, and completed his undergraduate education at Duke University.
Personal life
Ruhlman married writer Ann Hood in 2017 in Abingdon Square Park in New York. He has two children from his previous marriage to photographer Donna Turner, with whom he collaborated on many publications. He currently splits his time between New York and Providence, RI.
Career
Ruhlman held a variety of odd jobs (his first job at The New York Times was as a copy boy) and travelled to return to work for a local newspaper in 1991.
Ruhlman wrote an article about his high school and its new headmaster, which he expanded into his first book, Boys Themselves: A Return to Single-Sex Education (1996) while working at the magazine.
Ruhlman's second book, The Making of a Chef (1997), was enrolled in the Culinary Institute of America, taking a number of classes but not graduating to produce a first-person account of the culinary education at the prestigious chef's academy. The popularity of this book led to two sequels, The Soul of a Chef (2000) and The Reach of a Chef (2006).
Ruhlman has also collaborated with chef Thomas Keller on the cookbooks The French Laundry Cookbook (1999), Under Pressure (2008), and Ad Hoc At Home (2006); and Bouchon Bakery, the Craft of Italian Dry Curing (2005). Ruhlman collaborated with fellow Clevelander and Iron Chef Michael Symon on Symon's first cookbook Live to Cook in 2009.
Ruhlman is the winner of two James Beard Awards, both for magazine feature writing and the 2012 general cooking award for his book Ruhlman's Twenty, and he has been selected seven times by the foundation.
He produced The Elements of Cooking in 2007, based on the style of the classic grammar book The Elements of Style. The book includes essays on the benefits of cooking basics such as heat, salt, and stock, as well as a detailed guide to cooking terms. The book is based on his previous food-related experiences at the Culinary Institute of America and spent time with celebrity chefs.
Ratio: The Simple Codes Behind Everyday Cooking, a book that delves into basic recipes, pie dough, custards, and more, he says that knowing the proportions of the ingredients by weight would liberate users from rigid adhesion to recipes.
Ruhlman has embraced social media in his efforts to inspire more people to cook food for themselves and their families and families. With digital media specialist Will Turnage, the Ratio App for smart phones, and Bread Baking Basics for the iPad and Kindle Fire, Ruhlman has excitedly adopted social media.
Twenty: 20 Techniques, 109 Recipes, a Cook's Manifesto, a book distilling cooking to its 20 basic techniques, was released by Ruhlman in 2011. Twenty: The Ideas and Techniques That Will Make You a Better Cook received the 2012 James Beard Foundation Award in the general cooking category and the International Association of Culinary Professionals cookbook award in the Food and Beverage Reference/Technical category.
Ruhlman's book Salumi, a follow-up to Charcuterie's Italian dry-cured Italian meats, was published in mid-2012, by Brian Polcyn. In the fall of 2012, Bouchon Bakery, Thomas Keller's second collaboration with the TKRG team, was published. Ruhlman's first Kindle single book, "The Good Dish" about his long road to becoming a food writer, followed by "The Book of Schmaltz: A Love Song to a Forgotten Fat," a single-subject cookbook dedicated to the ingredient schmaltz; rendered chicken fat is also popular in Jewish cuisine. In December 2012, "Schmaltz" was launched as an app and was published as a hardcover book in August 2013.
Egg was released by Ruhlman in Spring 2014 as the world's Most Versatile Ingredient. He published How to Roast: Foolproof Techniques and Recipes for the Home Cook in late 2014, the first in a series of short books dedicated to cooking technique rather than recipes. In the spring of 2015, How To Braise, the second book, was released. In the spring of 2016, "How To Saute" was published.
In the fall of 2015, he released his first fiction, In Short Measures: Three Novellas, stories about middle age, and his first non-food-related work since his 2005 memoir.
Grocery: The Buying and Selling of Food in America, a May 2017 Ruhlman book.
From Scratch: ten Essential Recipes, 150 Recipes, and Techniques You Will Use Over and Over, a book that looks at ten common dishes and explores all that can be learned from each.
Michael Ruhlman collaborated with Gabriel Kreuther for Gabriel Kreuther's book The Spirit of Alsace in 2021. With a foreword by Jean-Georges Vongerichten, the book is about the chef and his eponymous restaurant as well as Alsatian cuisine staples.
Ruhlman has served as a judge on the PBS reality show Cooking Under Fire and on The Next Iron Chef.