ALSO BY MICHAEL RUHLMAN
NONFICTION
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
The Reach of a Chef: Professional Cooks in the Age of Celebrity
The Soul of a Chef: The Journey Toward Perfection
The Making of a Chef: Mastering Heat at the Culinary Institute of America
COOKBOOKS
Ruhlman's How to Sauté: Foolproof Techniques and Recipes for the Home Cook
Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook
Ruhlman's How to Roast: Foolproof Techniques and Recipes for the Home Cook
Egg: A Culinary Exploration of the World's Most Versatile Ingredient
The Book of Schmaltz: Love Song to a Forgotten Fat
Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto
Salumi: The Craft of Italian Dry Curing (with Brian Polcyn)
Charcuterie: The Craft of Salting, Smoking, and Curing (with Brian Polcyn)
Bouchon Bakery (with Thomas Keller and Sebastien Rouxel) Ad Hoc at Home (with Thomas Keller)
Under Pressure: Cooking Sous Vide (with Thomas Keller)
Bouchon (with Thomas Keller)
The French Laundry Cookbook (with Thomas Keller)
A Return to Cooking (with Eric Ripert)
Michael Symon's Live to Cook (with Michael Symon)
