Michael Ruhlman is the author of nine non-fiction books, one collection of novellas, and nine cookbooks (most recently The Book of Cocktail Ratios) and co-author with various chefs of ten other cookbooks. Best known for writing about food, chefs and the work of professional cooking, he has also written for The New York Times, The New York Times Sunday Magazine, The Wall Street Journal, Gourmet magazine, and other publications.
