Received a very kind mention on Michael Ruhlman’s blog. He lists An Edge in the Kitchen as one of his Books Worth Reading and Using. For those who don’t know, Ruhlman is the author of The Elements of Cooking, The Making of a Chef and several other books which offer keen insights into the mind of a chef and the business of commercial cooking. He is also the co-authored The French Laundry Cookbook with Thomas Keller and the utterly brilliant Charcuterie: The Craft of Salting, Smoking and Curing with Brian Polcyn. To say I’m flattered would be a grave understatement.