Michael Ruhlman is the author of more than 20 books — mostly about food and cooking — the most recent of which is Grocery: The Buying and Selling of Food in America. In Grocery, Ruhlman proposes that the best practices for consuming food wisely could be hiding in plain sight — in the aisles of the local supermarket.
For Ruhlman’s second book, The Making of a Chef, he enrolled in the Culinary Institute of America, completing the course, to produce a first-person account — of the techniques, personalities, and mindsets — of culinary education at the prestigious chef's school. The success of this book produced two follow-ups, The Soul of a Chef, and The Reach of a Chef. Ruhlman has also collaborated with chef Thomas Keller to produce the cookbooks The French Laundry Cookbook and Bouchon; with French chef Eric Ripert and Colombian artist Valentino Cortazar to produce the coffee-table book A Return to Cooking; and with Michigan chef Brian Polcyn to produce Charcuterie: The Craft of Salting, Smoking and Curing.
Among his multiple TV appearances, Ruhlman has acted as a judge on the PBS reality show “Cooking Under Fire” and on “The Next Iron Chef.” He has also made several appearances in shows hosted by Anthony Bourdain, including “A Cook’s Tour,” “Anthony Bourdain: No Reservations” and “Parts Unknown.”
Ruhlman is a graduate of Duke University.