I’ve enjoyed Michael Ruhlman since I first saw him in an episode of Bourdain’s first show.
I’ve heard folks say they find him arrogant, but I can’t agree; to me, arrogance is attitude without substance, and whereas Ruhlman has plenty of attitude, he certainly does not lack substance.
I loved his Chef series of books, found them fascinating page turners in fact.
Now he has turned his attention to sharing more of what he’s learned, as opposed to profiling others.
I use his Ratios application a lot; it’s a good common sense 21st century tool.
I’ve just finished reading his latest book, Ruhlman’s 20, and again, this is a great book, full of sound, practical advice and some great recipes as well. No matter how much or how little you cook, you’ll find useful stuff here. Probably the best synopsis of what makes pro chefs better than us, in a format that makes what they know and do very accessible for you and I.
Right now, you can get the Kindle version of the book for three bucks and change; that’s stupid good. Go grab a copy and dig in!