The author of THE MAKING OF A CHEF writes about three young master chefs, taking the reader behind the scenes and into the kitchens to explore the creativity and professionalism that go into a superb meal at a major restaurant. A New ...

Described by one surgeon as "soul-crushing, diamond-making stress," surgery on congenital heart defects is arguably the most difficult of all surgical specialties. Drawing back the hospital curtain for a unique and captivati...

In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it—the grocery store. In a culture obsessed with food—how it l...

WHEN YOU KNOW A RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND. In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef's craft for both home cooks and culinary professionals,...

In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ...