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Charcuterie: The Craft of Salting, Smoking, and Curing is a 2005 handbook by Michael Ruhlman and chef Brian Polcyn. It explains traditional meat-preservation methods and provides recipes for sausages, cured whole cuts, pâtés, terrines, confits, and smoked foods. Written for serious home cooks and cu...
Ruhlman's Twenty is a 2011 instructional cookbook by American food writer Michael Ruhlman. It structures its recipes and explanations around twenty foundational ideas and techniques, including salt, heat, water, sauce, roasting, and frying, showing how each principle affects cooking rather than trea...
"Ratio: The Simple Codes Behind the Craft of Everyday Cooking" is a 2009 instructional book by Michael Ruhlman that advocates for cooking by proportional relationships rather than following strict recipes. The book details specific mathematical ratios for foundational culinary components, such as br...
The Elements of Cooking is a 2007 culinary reference book by American food writer Michael Ruhlman. Modeled conceptually on compact guides to the essential elements of a discipline, it explains foundational cooking ideas and defines terminology used in professional kitchens. The book is written for h...
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