Wed, 05/14/2008 - 17:10
Sunday, September 14 4:50PM—5:35PMThe Role of a Chef Main Stage Presentation
BiographyA Cleveland-based freelance journalist and writer, Michael Ruhlman is the author of over a dozen books, many of which are devoted to cooking. His most recent works are Under Pressure, a sous vide-focused collaboration with Thomas Keller, and The Elements of Cooking: Translating the Chef’s Craft For Every Kitchen (Scribner, 2007), an opinionated glossary of cooking terms modeled on the Strunk & White classic, The Elements of Style. He is the author of The Making of a Chef, The Soul of a Chef, and The Reach of a Chef (and his biographical essay of Grant Achatz will appear in the upcoming Alinea Cookbook, released in October 2008). Ruhlman is also the co-author of The French Laundry Cookbook and Bouchon (with Thomas Keller and Susie Heller), A Return to Cooking (with Eric Ripert), and Charcuterie: The Craft of Salting, Smoking and Curing (with Brian Polcyn). His other non-fiction books include Boys Themselves, about an all-boys school; Wooden Boats, about life at a New England boatyard; Walk On Water, about a surgical team specializing in the repair of neonatal and infant hearts; and House: A Memoir, a story about the importance of house and home. His work has appeared in The New York Times, the Los Angeles Times, Gourmet, Saveur, and Food Arts, and has received several IACP awards and a James Beard Award.