Michael Ruhlman | |
|---|---|
 Michael Ruhlman | |
| Born | July 28, 1963 (age 60) Cleveland, Ohio, United States |
| Occupation | Author |
| Language | English |
| Nationality | American |
| Genre | Non-fiction, food writing |
| Spouse | |
Michael Carl Ruhlman (born July 28, 1963) is an American author, home cook and entrepreneur.[1][2][3]
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 Ripert, Michael Symon and Jean-Georges Vongerichten.
YouTube Encyclopedic
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1/2Views:57 2147 445
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Why Cure Meat? A Conversation with Steven Rinella and Michael Ruhlman
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TEDxCLE - Michael Ruhlman - 2/26/10
Transcription
I'm sitting here right now with Michael Ruhlman who is accidentally author of the best wild game cookbook I've ever encountered. And I say accidentally only because I don't think you probably had wild game in mind when you wrote Charcuterie.That's right, no I had no idea. But you're right there are so many game hunters who say give us more, give us more, give us more. It was more and more people hunting their meat. I think that I heard the word 'charcuterie' for the first time based from it being on the the cover of Charcuterie. When did that book come out? Wow- 2005. Really? Yeah. We all used to call it like making sausage and making jerky, like I never knew there was this all- encompassing word for meat preservation. But can you in a clean soort of sentence-like way say what a charcuterie is? Charcuterie- it's a french term and it basically means cooked meat. And the term is a way, cooking is a way of preserving it, whether you're drying it, whether your salting it uh... whether you're cooking it so you can eat it later. It's how we stayed alive it's how we preserved our food. So 'char' means meat and 'cuit' means cooked. Uh, charcuterie, that's where the word comes from. charcuterie, that's where the word comes from. From cooking the meat. Cooked meat. Under that like umbrella term would be sausage making, jerky. Jerky. Pemmincan would be like an ancient form of that maybe. All the stuff we did before refrigeration with our meat was charcuterie. Duck Confit, anything that you poach and preserve in fat. sausages uh... That's the thing, like a great example of the the people call this summer sausage and legend has it that it meant that it was a sausage that would last all summer. Or it was made in the summer because they had certain meats that they would prepare and yes it would last all summer. When I first started to find out about this like I wound up, this is going to piss you off probably, cause I almost had your entire book in photo copy form because everyone i know that hunts, right, would always be making stuff, and they're always like oh there's this book you can just take all these recipes and just turn them into game recipes so they're doing like your American-style ham with black bear. Absolutely. Or summer sausage which is venison. And everything. Cutting in buffalo fat instead of pork fat where it called for. And I would call people and say hey man can you send me that one thing again for like the ginger sage breakfast sausage, and they would like fax me or somehow I pretty soon had your book like a stack like that, and eventually someone bought it for me for Christmas but that doesn't piss me off that, thats great I mean. Cause I bought in the end. Exactly It spreads, but things are spreading- you're spreading how to really cook our food, how to handle our food, which we've completely forgotten in America so you're doing, I mean you're doing god's work, this is great. I feel like that too because one of the I like about making cured meats and cured sausages is I think that if your interested in hunting and interested in the history of hunting and the methodology of hunting you can't really hold those interests without relating it to food. It's hard to hunt even with modern equipment without keeping in mind like the great span of human history which all we do is hunt. So even though now you just take stuff home and just pu it in your freezer there's something really rewarding for me that comes from understanding other ways, other times when you had to do things and now that you can make sausages put them in your freezer and not really understand what it means, but in the wild, like doing it, you start to grasp old tricks in in ways that people overcame problems and also really teaches you to appreciate flavors that you just like anyways but where they came from, like that smoking was used as the way to preserve, keep bugs off various things and now we've forgot what smoking was even for and we just buy something called liquid smoke and pour it in because we think we're familiar with the smoke taste without even knowing that the smoke was secondary to some other primary thing. When we do this, we're connecting to our past, we're connecting to humanity, The whole continuum of humanity, we're keeping it going we we we became human because we started cooking our food and eating meat. um... and by doing that we are we are ensuring that we stay human we've become more human by doing this, we've become less human by adding liquid smoke.
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.[4]
Career
Ruhlman worked a series of odd jobs (his first job after college was copy boy 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.[5] 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), Bouchon Bakery (2012); 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) and Salumi: The Craft of Italian Dry Curing (2012). In 2009 Ruhlman also collaborated with fellow Clevelander and Iron Chef Michael Symon on Symon's first cookbook Live to Cook.
Ruhlman is the winner of two James Beard Awards, the 1999 award for magazine feature writing and the 2012 general cooking award for his book Ruhlman's Twenty, and has been nominated seven other times by the foundation.
2007, he produced The Elements of Cooking based on the structure of the classic grammar book The Elements of Style. The book includes essays about the importance of fundamentals in cooking such as heat, salt and stock, along with a reference guide to cooking terms. Much of the insight in the book is based on his previous food-related experiences at the Culinary Institute of America and from working with celebrity chefs.[citation needed]
2009, he published Ratio: The Simple Codes Behind the Craft of Everyday Cooking, a book that explores basic preparations—bread, pie dough, custards—and explains that knowing the proportions of the ingredients by weight can free users from strict adherence to recipes.[6]
Ruhlman has eagerly embraced social and digital media in his mission to encourage more people to cook food for themselves and their friends and family, creating, with digital media expert Will Turnage, the Ratio App for smart phones, and Bread Baking Basics for the iPad and Kindle Fire.
In 2011, he published Ruhlman's Twenty: 20 Techniques, 109 Recipes, a Cook's Manifesto, a book distilling cooking to its 20 basic techniques. Ruhlman's Twenty: The Ideas and Techniques that Will Make You a Better Cook won 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.[7]
In the mid-2012, Ruhlman published Salumi, a follow-up to Charcuterie about Italian dry-cured Italian meats, which he wrote with Brian Polcyn. The Bouchon Bakery cookbook, another collaboration with Thomas Keller and the TKRG team, was released in the fall of 2012. Ruhlman also released his first Kindle single book called "The Main Dish" which is about his long journey to become a food writer and then "The Book of Schmaltz: A Love Song to a Forgotten Fat" a single-subject cookbook devoted to the ingredient called schmaltz; rendered chicken fat flavored with onion which is popular in Jewish cuisine. "Schmaltz" was released as an app in December 2012 and was published as a hardcover book in August 2013.
Spring, 2014, Ruhlman published Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. In late 2014, he published Ruhlman's How To Roast: Foolproof Techniques and Recipes for the Home Cook, the first in a series of short books devoted to cooking technique rather than recipes.[citation needed] The second, How To Braise, was published in the spring of 2015. How To Saute", was published in the spring of 2016.
In the fall of 2015, he published his first fiction, In Short Measures: Three Novellas, stories about love in middle age and his first non-food-related work since his 2005 memoir.
May 2017 Ruhlman released his book Grocery: The Buying and Selling of Food in America.
In October, he published From Scratch: 10 Meals, 150 Recipes and Techniques You Will Use Over and Over, a book that looks at ten staple meals and explores all that can be learned from each.
In 2021, Michael Ruhlman collaborated with Gabriel Kreuther for Gabriel Kreuther: The Spirit of Alsace, a Cookbook. The book is about the chef and his eponymous restaurant along with classics from Alsatian cuisine with a foreword by Jean-Georges Vongerichten.[8]
Television
Ruhlman has acted as a judge on the PBS reality show Cooking Under Fire and on The Next Iron Chef.[citation needed]
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.[9] He currently splits his time between New York and Providence, RI.[10]
Bibliography
- Boys Themselves (1996)
- The Making of a Chef (1997)
- The French Laundry Cookbook (1999) by Thomas Keller, with Susie Heller and Michael Ruhlman
- The Soul of a Chef (2000)
- Wooden Boats (2001)
- A Return to Cooking (2002), with Eric Ripert and Valentino Cortazar
- Walk On Water: Inside an Elite Pediatric Surgical Unit (2003)
- Bouchon (2004) by Thomas Keller and Jeffrey Cerciello, with Susie Heller and Michael Ruhlman
- Charcuterie: The Craft of Salting, Smoking and Curing (2005) by Michael Ruhlman and Brian Polcyn
- House: A Memoir (2005)
- The Reach of a Chef: Beyond the Kitchen (2006)
- The Elements of Cooking (2007)
- Under Pressure: Cooking Sous Vide (2008)
- Ratio: The Simple Codes Behind the Craft of Everyday Cooking (2009)
- Ad Hoc at Home (2009) by Thomas Keller, Michael Ruhlman
- Live to Cook (2009) by Michael Symon, with Michael Ruhlman
- Ruhlman's Twenty (2011)
- Salumi: The Craft of Italian Dry Curing (2012) by Michael Ruhlman and Brian Polcyn
- Bouchon Bakery (2012) by Thomas Keller, Sebastian Rouxel, Michael Ruhlman
- The Main Dish (2012)
- The Book of Schmaltz: A Love Song to a Forgotten Fat (2012)
- Egg: A Culinary Exploration of the World's Most Versatile Ingredient (2014)
- How To Roast : foolproof techniques and recipes for the home cook (2014)
- How To Braise (2015)
- In Short Measures: Three Novellas (2015)
- How To Sauté (2016)
- Grocery: The Buying and Selling of Food in America (2017)
- From Scratch: 10 Meals, 150 Recipes and Techniques You Will Use Over and Over (2019)
- Gabriel Kreuther: The Spirit of Alsace, a Cookbook (2021)
- The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails (2023)
References
- ^ The New York Times
- ^ The New York Times
- ^ The New York Times
- ^ "Michael Ruhlman Collection of Reynolds Price, 1986-2006 - Archives & Manuscripts at Duke University Libraries".
- ^ The New York Times
- ^ Brion, Raphael (December 8, 2009). "Michael Ruhlman's Ratio iPhone App". EatMeDaily.com.
- ^ "Michael Ruhlman | James Beard Foundation". James Beard Foundation. James Beard Foundation. Retrieved 2019-10-25.
- ^ Ruhlman, Michael; Kreuther, Gabriel (2021). Gabriel Kreuther: The Spirit of Alsace, A Cookbook. New York: Abrams The Art of Books (Harry N. Abrams). ISBN 978-1419747823.
- ^ For Two Writers, the Road Not Taken Beckons Anew, The New York Times, April 27, 2017
- ^ About Michael, ruhlman.com
External links
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This page was last edited on 29 January 2024, at 02:49