Michael Ruhlman’s Books Worth Reading & Using

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.

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4 Comments

  1. Saw Ruhlman’s recommendation and immediately placed an order on amazon. Looks like you wrote exactly the book I’m looking for!

    Good luck and thanks for writing what is destined to be wedged on my kitchen bookshelf between McGee’s “On Food and Cooking” and Pepin’s “La Technique”.

    All the best,
    Christian

  2. Just read “Edge”. Concise, easy to follow, very sound advice. I’ve read a lot of instruction books/pamphlets/tip sheets on sharpening one’s own knives and you have nailed it! The only thing missing from your book that I would have found useful is a chart for the major good brands of knives listing Rockwell ratings, weight, balance point, blade dimensions and shape, and handle style.

    I’ve been on eGullet for over a year and have been following some of the discussion there and find this book to be an excellent distillation of the commentary there. Ruhlman’s endorsement, based on his sound judgment and excellent writing is great, as his books should be required reading for every cook, professional or just a home cook.

    Well done, Chad!

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