Ruhlman, Michael, 1963-
Ruhlman, Michael
רולמן, מייקל, 1963-
Michael Ruhlman American author
VIAF ID: 26324207 ( Personal )
Permalink: http://viaf.org/viaf/26324207
Preferred Forms
- 100 0 _ ‡a Michael Ruhlman ‡c American author
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- 100 1 _ ‡a Ruhlman, Michael
- 100 1 _ ‡a Ruhlman, Michael
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- 100 1 _ ‡a Ruhlman, Michael ‡d 1963-
- 100 1 _ ‡a Ruhlman, Michael ‡d 1963-
- 100 1 _ ‡a Ruhlman, Michael ‡d 1963-
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- 100 1 _ ‡a Ruhlman, Michael, ‡d 1963-
- 100 1 _ ‡a Ruhlman, Michael, ‡d 1963-
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4xx's: Alternate Name Forms (13)
Works
Title | Sources |
---|---|
2011 | |
Ad Hoc at home | |
A alma de um chef : viagem para a perfeição | |
The book of cocktail ratios : the surprising simplicity of classic cocktails | |
The book of schmaltz : love song to a forgotten fat | |
Boys themselves, 1996: | |
Charcuterie : the craft of salting, smoking, and curing | |
Cleveland noir | |
Egg : a culinary exploration of the world's most versatile ingredient | |
Elementos da culinária de A a Z : técnicas, ingredientes e utensílios : a arte do chef traduzida para a cozinha da sua casa | |
Elements of cooking : translating the chef's craft for every kitchen | |
Food & drink infographics | |
The French Laundry cookbook | |
From scratch : 10 meals, 175 recipes and dozens of techniques you will use over and over | |
Grocery, 2017: | |
Grocery : the buying and selling of food in America | |
House : a memoir | |
How to roast | |
How tro braise | |
Jean-Georges Vongerichten, a life in twelve recipes | |
The making of a chef : mastering heat at the Culinary Institute of America | |
Michael Symon's live to cook : recipes and techniques to rock your kitchen | |
n96033284 | |
Pâté, confit, rillette : recipes from the craft of charcuterie | |
Ratio. | |
Ratio : the simple codes behind the craft of everyday cooking | |
The reach of a chef : beyond the kitchen | |
A return to cooking | |
Ruhlman's how to sauté : foolproof techniques and recipes for the home cook | |
Ruhlman's twenty : 20 techniques 100 recipes a cook' s manifesto | |
Ruhlman's twenty : the ideas and techniques that will make you a better cook | |
Ryōrinin tanjō : Beikoku ryōri gakuin CIA no himitsu | |
Salumi : the craft of Italian dry curing | |
Seiyo ryori no ogonhi. | |
The soul of a chef. | |
Spirit of Alsace : a cookbook | |
Walk on water : inside an elite pediatric surgical unit | |
על יחסים, חומרים ואהבה : כל מה שצריך לדעת כדי לבשל /נ | |
料理人誕生 : 米国料理学院(CIA)の秘密 | |
西洋料理の黄金比 |