Michael Ruhlman has collaborated on several bestselling cookbooks, including The French Laundry Cookbook, Bouchon, and Alinea. He is the author of critically acclaimed books including The Soul of a Chef, The Elements of Cooking, Ratio, and Ruhlman's Twenty. Ruhlman has written about food and cooking for the New York Times, Gourmet, Food Arts, and other publications. He lives in New York City.
