Michael Ruhlman is one of America’s most influential food writers, acclaimed for his insightful exploration of the culinary arts, professional kitchens, and the cultural significance of food. Over a distinguished career spanning more than three decades, he has authored over twenty books of nonfiction, memoir, fiction, and cookbooks, earning an international reputation for making the craft and philosophy of cooking accessible to readers everywhere.
Ruhlman’s celebrated works include The Making of a Chef, The Soul of a Chef, The Reach of a Chef, Ratio, Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto, and Grocery: The Buying and Selling of Food in America, an acclaimed examination of the American food system and the social, cultural, and economic forces that shape the way we eat. He has also collaborated on landmark cookbooks with some of the world’s most renowned chefs, including Thomas Keller and Eric Ripert.
A longtime contributor to The New York Times, The Wall Street Journal, and numerous other publications, Ruhlman’s writing combines meticulous research with compelling storytelling, illuminating the relationship between food, craft, culture, and everyday life.
At the heart of his work is a simple but powerful belief: cooking is fundamental to our humanity. As he often says, “When we cook for ourselves and our families and friends, our bodies are healthier, our families are healthier, our communities are healthier, and our environment is healthier.” Through his books, essays, and public conversations, he continues to inspire people to embrace cooking not merely as a skill but as an essential human practice.
Michael Ruhlman lives between New York City and Providence, Rhode Island, with his wife, the acclaimed novelist Ann Hood.