themselves perfection translating charcuterie

books:

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

21 reviews
Michael Ruhlman

Scribner, 2007

Elements
From stocks, sauces, salt, ghee to Nage- a court like bouillon or anromatic liquid. This book has all the facts and terms that you will come upon when looking at recipes. I learn about food sources I never knew about before picking up this book as well as some old ones that gave me new insights to my meal I prepare. Good for anyone who cooks.

Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard

14 reviews
Michael Ruhlman

Penguin (Non-Classics), 2002

Wooden Boats
As a wooden boat enthusiast and long time woodworker, I read Michael Ruhlman's book with enthusiasm. I found it to be a wonderful piece of work that portrays woodworking, and boat building in particular, as dying arts that are not art for arts sake, but an art with an end result in mind. The boatyard in question is the Gannon & Benjamin Marine Railway of Martha's Vineyard. This yard has been ...

House: A Memoir

5 reviews
Michael Ruhlman

Penguin (Non-Classics), 2006

Historic home revisited
Ruhlman's latest book focuses on his family's renovation of a hundred year old Victorian home in the Cleveland Heights section Cleveland. Ruhlman manages to weave a history of suburbia, and America's tense relationship with its very idea, with a personal remembrance of renovating something from the studs. His discussion of the history of the Cleveland Heights section as well as his own home's ...

Walk on Water: The Miracle of Saving Children's Lives

28 reviews
Michael Ruhlman

Penguin (Non-Classics), 2004

What it means to be the best
Imagine opening a newborn baby's chest and holding his plum-sized heart in your hands, confident that you can repair it and give the child a healthy life. Meet Dr. Roger Mee, one of the world's top pediatric heart surgeons. Dr. Mee and his team at the Cleveland Clinic in Ohio do just that, two or three times a day, five or six days a week. Author Michael Ruhlman spent a year as an embedded ...

The Soul of a Chef: The Journey Toward Perfection

65 reviews
Michael Ruhlman

Penguin (Non-Classics), 2001

An insider's peek at the CIA's Master Chef Certification exam
Here, Ruhlman returns to continue the journey that began with The Making of a Chef, albeit this time with a different set of people, attempting a different degree. In this book, he takes the reader along for a ride as several gifted chef alumni make a pilgrimage to the CIA, from their separate (and thriving) careers, in order to attempt an advanced culinary masters certification ... a very ...

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

2 reviews
Michael Ruhlman

Penguin (Non-Classics), 2007

Fame, money and identity in the land of famous chefs
This summer I finally got around to reading Michael Ruhlman's books on the art of cooking, and those who seek to do it professionally. Now I have reached the third book, which expands upon the idea, and takes a deep look at how the recent culinary boom is affecting how all of us eat today. Ruhlman looks at the current phenomena that surround cooking, one of the most mundane tasks around. ...

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

97 reviews
Michael Ruhlman

Holt Paperbacks, 1999

Deft, knowledgeable, and well written
Michael Ruhlman has found his true calling. He's one of the best authors currently out there who writes culinaryeese ... not about recipes, but about [i]the journey/experience itself[/i]. And he does it with the intimacy and sensitivity of someone who's been through the process himself. In this book, the author takes the reader on a ride though what it's like to attend the Culinary Institute ...

A Return to Cooking

15 reviews
Eric Ripert, Michael Ruhlman

Artisan, 2002

It's still a "chef's" book, but not inaccessibly so. Best for seafood.
This may be Ripert's return to the kitchen (ie., this is arguably not "restaurant" food), but it's still demanding of money, time, and skill (probably in that order). I say money and time first because he uses top-notch and/or esoteric ingredients, which will require some investment and shopping (eg: live pibales: I never heard of them anywhere else before or since. Even the book says they are ...

The Reach of a Chef: Beyond the Kitchen

19 reviews
Michael Ruhlman

Viking Adult, 2006

Mature writing on an ever-evolving subject
Michael Ruhlman has been our companion and guide as we've been the guides for our son, a recent graduate of the CIA's Culinary Program. Back when we were reading "The Making of a Chef," our son was working lowly jobs in local restaurants. By the time we were reading "The Soul of a Chef", he was working for his first CIA grad, Paul Trujillo, who just happens to have been in Ruhlman's first class ...

Charcuterie: The Craft of Salting, Smoking, and Curing

51 reviews
Michael Ruhlman, Brian Polcyn

W. W. Norton, 2005

Fantastic!
Have you ever wanted to cold smoke some salmon, make your own sausage, or cure your own pancetta? This book covers some way old school techniques for adding flavors to meats, fish and veggies through salting, curing and smoking. Be warned however, the recipes in this book are fatty and salty, but that's how they're supposed to be. If you're looking for low fat, reduced salt food, don't ...

The Soul of a Chef: The Journey Toward Perfection
Michael Ruhlman

Penguin (Non-Classics), 2001

Boys Themselves: A Return to Single-Sex Education

4 reviews
Michael Ruhlman

Owl Books, 1997

A realistic slice of life portrait of prep school life.
Ruhlman brings the complexities of prep school to life in a manner in which few writers have accomplished. I both attended and have worked within some of the country's most notable prep schools. After my first year as an Upper School Head, I sat down one day and read the book cover to cover. Ruhlman's protrait of the teachers and students is fascinating. He takes the time to develop ...

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