Michael Ruhlman
| Michael Ruhlman | |
|---|---|
 |
|
| Born |
July 28, 1963 (age 53) Cleveland, Ohio, United States |
| Occupation | Author |
| Language | English |
| Nationality | American |
| Genre | Non-fiction, food writing |
Michael Carl Ruhlman (born July 28, 1963) is an American author, home cook and entrepreneur.
He has written 21 books of mostly non-fiction, the best known of which have been in collaboration with American chefs.
Michael Carl Ruhlman was born in Cleveland, Ohio, and was educated at University School, a private boys' day school in Cleveland's suburbs, and at Duke University, from which he graduated in 1985.
Ruhlman worked a series of odd jobs (including a brief stint at The New York Times) and traveled before returning to his hometown in 1991, to work for a local magazine.
While working at the magazine, Ruhlman wrote an article about his old high school and its new headmaster, which he expanded into his first book, Boys Themselves: A Return to Single-Sex Education (1996).
For his second book, The Making of a Chef (1997), Ruhlman enrolled in the Culinary Institute of America, taking a variety of classes but not graduating, to produce a first-person account—of the techniques, personalities, and mindsets—of culinary education at the prestigious chef's school. The success of this book produced two follow-ups, The Soul of a Chef (2000) and The Reach of a Chef (2006).
Ruhlman has also collaborated with chef Thomas Keller to produce the cookbooks The French Laundry Cookbook (1999), Bouchon (2004), Under Pressure (2008), and Ad Hoc At Home (2009); with French chef Eric Ripert and Colombian artist Valentino Cortazar to produce the lavish coffee-table book A Return to Cooking (2002); and with Michigan chef Brian Polcyn to produce Charcuterie: The Craft of Salting, Smoking and Curing (2005). In 2009 Ruhlman also collaborated with fellow Clevelander and Iron Chef Michael Symon on Symon's first cookbook Live to Cook.
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