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Michael Ruhlman has written 32 work(s)
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Hardcover:
9780316254151 | Little Brown & Co, May 3, 2016, cover price $20.00
Hardcover:
9780316213370 | Little Brown & Co, October 22, 2013, cover price $30.00
Paperback:
9780316268370 | Little Brown & Co, February 9, 2016, cover price $17.99 | About this edition: A cookbook that reinvents the American classic, macaroni and cheese, with gourmet ingredients, handcrafted artisan cheeses, and unique flavor combinations.
Hardcover:
9781634502252 | Skyhorse Pub Co Inc, October 6, 2015, cover price $24.99 | About this edition: A propulsively well-written trio of novellas linked by a sense of loss and an inquiry into the impossible past.
Paperback:
9780440200161, titled "Caribbean Blood Moon" | Dell Pub Co, August 1, 1988, cover price $3.50 | also contains Caribbean Blood Moon | About this edition: Ninja master Scott Waylon McKenna becomes the target of a Cuban death squad when he tries to protect a cargo of gold in a sunken Spanish galleon off the coast of Florida
Hardcover:
9780316254137 | Little Brown & Co, February 10, 2015, cover price $25.00
Hardcover:
9780316254106 | Little Brown & Co, October 21, 2014, cover price $25.00
CD/Spoken Word:
9781483002033 | Mp3 una edition (Blackstone Audio Inc, May 13, 2014), cover price $29.95
CD/Spoken Word:
9781483002026, titled "The Soul of a Chef: The Journey Toward Perfection: Library Edition" | Com/cdr un edition (Blackstone Audio Inc, May 13, 2014), cover price $105.00 | About this edition: In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession.
Paperback:
9780141001890 | Reissue edition (Penguin USA, August 1, 2001), cover price $18.00 | About this edition: The author explores the lives of the men and women whose goal is to serve perfect food, drawing on the collective experiences of three talented young chefs to reveal the dreams, goals, and ideas of great chefs.
CD/Spoken Word:
9781483002040 | Com/cdr un edition (Blackstone Audio Inc, May 13, 2014), cover price $34.95
Hardcover:
9780316254069 | Har/chrt edition (Little Brown & Co, April 8, 2014), cover price $40.00
Hardcover:
9780393240054 | Rev upd edition (W W Norton & Co Inc, September 3, 2013), cover price $35.00
9780393058291 | W W Norton & Co Inc, November 1, 2005, cover price $35.00 | About this edition: An introduction to the creation of pork salami, sausages, and prosciutto outlines key techniques in the areas of preserving, cooking, and smoking, in a volume complemented by 125 recipes including Maryland crab, scallop, and saffron terrine; Da Bomb breakfast sausage; and spicy smoked almonds.
Hardcover:
9780316254083 | Little Brown & Co, August 13, 2013, cover price $25.00
Hardcover:
9780393068597 | W W Norton & Co Inc, August 27, 2012, cover price $39.95
Hardcover:
9780811876438 | Chronicle Books Llc, September 14, 2011, cover price $40.00
Hardcover:
9781579654375 | Slp edition (Artisan, October 1, 2010), cover price $100.00
Hardcover:
9780307453655 | Clarkson Potter, November 3, 2009, cover price $35.00
Hardcover:
9781416566113 | Scribner, April 7, 2009, cover price $27.00
Paperback:
9781416571728 | Reprint edition (Scribner, September 7, 2010), cover price $16.00
Hardcover:
9781579651879 | Artisan, November 4, 2002, cover price $50.00 | About this edition: Essays on topics ranging from the handling of raw fish and the power of vinaigrette to the virtues of Tabasco highlight this cookbook which features more than 125 recipes reflecting the various seasons in four different locales.
Paperback:
9781579653934 | Artisan, May 1, 2009, cover price $25.95
Hardcover:
9780805046748 | Henry Holt & Co, November 1, 1997, cover price $27.50 | About this edition: Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant
Paperback:
9780805089394 | Original edition (Henry Holt & Co, March 31, 2009), cover price $18.99
9780805061734 | Owl Books, October 1, 1999, cover price $17.00 | About this edition: Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant.
CD/Spoken Word:
9781470888688 | Unabridged edition (Blackstone Audio Inc, June 1, 2013), cover price $32.95
Cassette/Spoken Word:
9780786114146 | Unabridged edition (Blackstone Audio Inc, October 1, 1998), cover price $62.95 | About this edition: Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant.
Hardcover:
9780743299787 | Scribner, November 6, 2007, cover price $24.00 | About this edition: A succinct resource to the basics of good cooking, presented in an A-to-Z format, contains eight brief essays on such topics as making stock, using the right tools, and understanding heat, in a culinary guide that features a single recipe for veal stock.
Paperback:
9781439172520 | 1 edition (Scribner, May 4, 2010), cover price $16.00
Paperback:
9780143112075 | Reprint edition (Penguin USA, May 29, 2007), cover price $17.00 | About this edition: The James Beard Award-finalist author of The Soul of a Chef traces the allure of celebrity chefs in America, touring some of the nation's most prestigious and innovative restaurants to explore the latest trends, in an account that profiles such locales as The French Laundry, Le Bernardin, and Las Vegas's most recent additions to the Strip.
Hardcover:
9780670037636 | Viking Pr, May 18, 2006, cover price $27.95 | About this edition: The James Beard Award-finalist author of The Soul of a Chef traces the allure of celebrity chefs in America, touring some of the nation's most prestigious and innovative restaurants to explore the latest trends, in an account that profiles such locales as The French Laundry, Le Bernardin, and Las Vegas's most recent additions to the Strip.
Hardcover:
9780670033836 | Viking Pr, March 17, 2005, cover price $24.95 | About this edition: The author documents the history of his home, describing its first owners at the turn of the twentieth century and his own family's acquisition of the house, and presents his perspectives on how a house reflects the American dream.
Paperback:
9780143036647 | Reprint edition (Penguin USA, March 7, 2006), cover price $15.00 | About this edition: The author of Walk on Water documents the history of his home, describing its first owners at the turn of the twentieth century, his own family's acquisition of the house at a time when it was in need of considerable renovations, and the author's perspectives on how a house reflects the American dream.
Hardcover:
9781579652395 | Artisan, November 15, 2004, cover price $50.00 | About this edition: Introduces nearly 150 recipes that emphasize a variety of emblematic bistro dishes, including soupe áa l'oignon grantinâee, steamed mussels, steak frites, confit of duck, and country-style pãatâes.
Paperback:
9780142004111 | Reprint edition (Penguin USA, March 1, 2004), cover price $16.00 | About this edition: The author of The Soul of a Chef documents the environment of a pediatric heart center that specializes in neonatal open-heart surgery, profiling Cleveland Clinic's renowned Dr.
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