Michael Ruhlman

Michael Ruhlman
Did you know?

Michael says he “lucked into” working with one of the world’s best chefs on his book and has been writing about food ever since. “I got carried away, and it’s made all the difference,” he says.

Michael Ruhlman
Michael's Featured Recipe
Home-Cured Sauerkraut

Click here for recipe

Michael Ruhlman is the author of a number of books, most of them about chefs and cooking, but a few on subjects as diverse as life at all-boys day school and building hand-crafted wooden boats.


Michael says he went “into a cooking school to write about what it means to be a chef, and instead I became a cook.” This book was The Making of a Chef and the cooking school was the Culinary Institute of America. Since then, he has written The Soul of a Chef; The French Laundry Cookbook (with Thomas Keller); A Return to Cooking (with Eric Ripert); The Reach of a Chef: Professional Cooks in the Age of Celebrity; Bouchon (with Keller); and Under Pressure, the first American cookbook to explore the possibilities of sous vide cooking. He was a contributor to Alinea by Grant Achatz. He wrote Charcuterie: The Craft of Salting, Smoking and Curing with Brian Polcyn.


More recent books are The Elements of Cooking: Translating the Craft for Every Kitchen; Ratio: The Simple Codes Behind the Craft of Everyday Cooking; Thomas Keller: At Home with Ad Hoc; and Symon Says: Live to Cook.


Other books include Boys Themselves; Wooden Boats: In Pursuit of the Perfect Craft at and American Boatyard; House: A Memoir, and Walk on Water.


Michael has been on Cooking Under Fire on PBS and was a judge on the Next Iron Chef. He also occasionally appears as a judge on Iron Chef America, and has been a featured guest on the Travel Channel’s Anthony Bourdain’s No Reservations, Las Vegas and Cleveland episodes.


Michael and his wife Donna live in Cleveland with their two children. His website is

Latest Recipes

Potato Kugel

This is simply hash browns given amazing flavor and crispness from the schmaltz. Potato kugel is no different from latkes, except that sc...

(1 Votes)

Maple-Cured Smoked Bacon

We're pretty fortunate in this day and age to not have to preserve our own meats every time we want a taste of bacon, but if you have the time, no store-bought variety tastes quite as good as this homemade bacon recipe. This Maple-Cured Smoked Bacon has a sweet and smoky taste that's mouthwatering on its own, and when paired with your Sunday typical breakfast it delivers a burst of flavor that you won't soon forget. Curing bacon takes several days so you'll need to prepare in advance, but it's well worth the wait for this maple bacon recipe that you need to try.

(0 Votes)

Home-Cured Sauerkraut

Do you have an abundance of fresh cabbage on your hands? Then this recipe for Home-Cured Sauerkraut will be just what you need to make the most of the bounty. You need only three ingredients to make the sauerkraut, which will then be ready to eat in about two weeks. This cured cabbage will be a delightful addition to a number of meals. While there's nothing wrong and everything right with eating sauerkraut on its own, you can pile it on a hot dog or serve it with sausages the recipe's author shares a few tips for serving it below, too.

(1 Votes)


Pancetta is an Italian bacon and a delicious ingredient used in many of that country’s dishes. It’s simply pork belly cured with salt and...

(1 Votes)

How to Make Schmaltz

Schmaltz can be made with any amount of skin and fat. The butcher farmer you buy your chicken from will often save skin and fat for you o...

(1 Votes)

Chicken with Schmaltz Dumplings

Chicken with dumplings is one of the most delicious and comforting meals I know, especially on a cold night. It’s also economical and eas...

(1 Votes)

The Basic Dry Cure

The following basic dry cure can be used to make any kind of cured product, but it is especially fine with pork. You can use either what’...

(1 Votes)

American-style Brown-Sugar-Glazed Holiday Ham

This is the classic American baked ham, like the honey-baked ham most are familiar with—as worthy a ham tradition as those of Europe. The...

(1 Votes)

Whiskey-Glazed Smoked Chicken

Here two techniques, glazing and smoking, result in a rich mahogany-colored skin and a sweet tangy flavor from the bourbon, sugar, and ca...

(1 Votes)

Corn Relish

Great color, vibrant on the plate, this relish works with virtually any sausage and meat terrine. Brian and I tend to make it September t...

(1 Votes)

Spicy Dry Rub for Pork

 This dry rub is excellent on just about any cut of pork, shoulder, loin or tenderloin, whether you plan to smoke it, roast it, or grill ...

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password