Michael Ruhlman started writing about the lives of chefs twenty years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef, and The Reach of a Chef, he has more recently taken his own skills in cooking to write innovative and successful food reference books including Egg, The Book of Schmaltz, Ratio, The Elements of Cooking, Charcuterie, and Ruhlman’s How to Roast. Ruhlman has also appeared on food television numerous times, notably as a judge on Iron Chef America and as a featured guest on Anthony Bourdain’s No Reservations. He lives in Cleveland with his wife, Donna Turner Ruhlman, who has done the photography for many of his books and is the sole photographer for his blog, Ruhlman.com.