ALSO BY MICHAEL RUHLMAN

Ruhlman’s How to Braise: Foolproof Techniques and Recipes for the Home Cook

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient

The Book of Schmaltz: Love Song to a Forgotten Fat

Ratio: The Simple Codes Behind the Craft of Everyday Cooking

The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen

The Reach of a Chef: Professional Cooks in the Age of Celebrity

The Soul of a Chef: The Journey Toward Perfection

The Making of a Chef: Mastering Heat at the Culinary Institute of America

Salumi: The Craft of Italian Dry Curing (with Brian Polcyn)

Charcuterie: The Craft of Salting, Smoking, and Curing (with Brian Polcyn)

Bouchon Bakery (with Thomas Keller and Sebastien Rouxel)

Ad Hoc at Home (with Thomas Keller)

Under Pressure: Cooking Sous Vide (with Thomas Keller)

Bouchon (with Thomas Keller)

The French Laundry Cookbook (with Thomas Keller)

A Return to Cooking (with Eric Ripert)

Michael Symon’s Live to Cook (with Michael Symon)