Pretty soon I’m going to start promoting the new book, The Elements of Cooking—actually, I’ve already started; here’s an essay about why I wrote the book on Amazon. But, having been recently enthralled by the 127 excellent comments on the cookbook post and so much hunger for fundamentals, I want to link to Bob del Grosso, who has given an early appraisal of my new book that is so resounding—“clearly the work of someone who has spent many years cooking,” Bob writes, “thinking about cooking and synthesizing what he experienced into a coherent philosophical outlook”—that I want to link to it here. Bob was one of my first chefs at the CIA who taught me ways of thinking about food, so his words are especially gratifying. I respect Bob so much, in fact, I gave him an early draft of elements and asked him to comment. He helped me to refine many of the definitions and terms. While we’ve become friends, as he notes at the end of the review, I don’t think he’d have offered this on his blog had he not believed what he was writing.
But Bob, am I really thought of as Jimmy Olsen in an Apron? I’m not sure how to feel about this.
Welcome to Ruhlman.com
I'm an author and journalist who writes primarily about food and cooking. On this site you'll find cooking techniques, recipes, and opinion on food issues.
Notable PostsMacaroni and Beef with Cheese — Childhood Love
How To Brine Chicken (Quick Brine Recipe)
Corned Beef: How to Cure Your Own
How To Make Beef Brisket Pastrami At Home
Friday Grilling: Easy Bearnaise Sauce
How To Prepare and Cook Beef Heart
Pan-Fried Chicken Thighs
The “No Nitrites Added” Hoax
So You Wanna Be a Chef — by Bourdain
Interviews & PressMy Wikipedia page
New York Times Profile
Egg basics in The Wall Street Journal
Egg on NPR Morning Edition
The Splendid Table: How To Make Schmaltz
The Boston Globe reviews Ruhlman's Twenty
Publisher's Weekly reviews Charcuterie
Publisher's weekly review of Walk On Water
Anthony Bourdain reviews Soul of a Chef
NYTimes Book Review reviews Boys Themselves
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