Podcast appearances and mentions of Michael Ruhlman

Hoje em dia é mais leitor de livros técnicos, mas partilhou ficções que o marcaram e foi tão generoso na partilha, que dá gozo conhecer este lado mais pessoal do conceituado e premiado chef de cozinha. Assim vale a pena.Os livros que escolheu:A morte de Ivan Ilitch, Liev Tolstói;O Filho de Mil Homens, Valter Hugo Mãe;The Soul of a Chef, Michael Ruhlman;O Amor nos Tempos de Cólera, Gabriel García Márquez.Outras referências:O Estrangeiro, Albert Camus;Mário Vargas Llosa:As travessuras da Menina Má;A Tia Júlia e o Escrevedor;Pantaleão e as Visitadoras.O livro que lançou recentemente:A Minha Cozinha Portuguesa - Uma Viagem Pela Tradição e Modernidade de Portugal. O que ofereci:Manteiga, Asako YuzukiA música que poderá ter novidades em breve: Fado da Vida.O filme que o José elogiou: Uma Pastelaria em Tóquio.Os livros aqui:www.wook.pt

On this episode of the Migration Waterfowl podcast, your host Brian Halbleib talks with award winning author, cook and food television personality Michael Ruhlman. Michael has written and co-written over 30 books, and is 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. He has received two James Beard Awards. His food television appearances include Anthony Bourdain's No Reservations & Parts Unknown and he's also appeared as a judge on Cooking Under Fire and Iron Chef. His book Charcuterie with Brian Polcyn fundamentally changed how Brian has handled and prepared a lot of his wild game over the last 20 years. They will be discussing that book, Charcuterie, and specifically how it can elevate your duck and goose preparations and preservation. Learn more about Michael here: https://ruhlman.com Takeaways: Michael Ruhlman has been a working writer for 30 years, authoring numerous cookbooks. Charcuterie originated as a preservation method, essential for survival. Duck confit is a prime example of a culinary preparation born out of necessity. The book 'Charcuterie' helped fuel a movement towards traditional cooking methods. Taste is the primary reason charcuterie remains relevant today. Making your own charcuterie allows for unique flavors not found in stores. Common sense is crucial when it comes to food safety in charcuterie. Sodium nitrite is safe when used correctly and is essential for curing. Charcuterie boards have become a popular trend in modern dining. Engaging with the community enhances the cooking experience. Feel free to reach out to us: migrationwaterfowl@gmail.com   Facebook, Instagram, YouTube & TikTok: @migrationwaterfowl  Migration Waterfowl Store https://tinyurl.com/MigrationWaterfowlStore   Migration Waterfowl is presented by:   Blue Bird Waterfowl https://bluebirdwaterfowl.com   And also brought to you by these fine partners:   The Duck Hole & Company https://m.facebook.com/duckholecompany   Rig'Em Right Outdoors https://rigemright.com   Flight Day Ammunition https://www.flightdayammo.com 10% off with code MW10   Aves Hunting https://aveshunting.com   CK Custom Calls https://m.facebook.com/100088485616501/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to Episode 299! Say congrats HERE : )  In this damn good conversation, acclaimed food writer and chef Michael Ruhlman joins me to explore the beauty of ratios in cooking and living a creative life. With over 30 books to his name, Michael shares insights on creativity, curiosity, and the joy of continuous learning. Don't Miss: • How understanding ratios can liberate you in the kitchen and life • The importance of being present and engaged in a world of constant information • Why Michael believes we don't have books inside us waiting to come out • The value of writing about what you don't know to fuel learning and growth • Michael's thoughts on the role of alcohol in enhancing life (when used responsibly) • His recommendations for must-watch food films Visit the new & improved damngoodconversations.com Key Takeaways: • Ratios reveal the essential elements of cooking, allowing for improvisation and creativity • Curiosity and engagement are crucial for personal growth and creative output • Writing generates material itself - it's not about transcribing pre-existing thoughts • Confidence comes from doing things you're afraid of and shattering self-doubt • The importance of sharp knives, proper cutting boards, and understanding salt in cooking Michael encourages all of us to: • Stay curious and engaged with the world around us • Write to learn and discover, not just to share what we already know • Find joy in the small pleasures of life, like a well-crafted cocktail or a good conversation • Continuously improve our skills, even if it's just 1% better each day Ready to dive deeper into the world of food writing and culinary exploration? Subscribe to Michael's Newsletter at ruhlman.substack.com for twice-monthly newsletters packed with insights, recommendations, and more. As always, thanks for listening to this episode of One Percent Better! --Joe PS: Our next milestone, Episode 300, is just around the corner! Stay tuned for something special.

SummaryIn this episode, Chris LeBeau, the founder of Decoding Cocktails, shares his journey from working in strategic planning to becoming a full-time mixologist. He discusses how he simplifies cocktail-making and teaches others how to make delicious drinks at home. Chris also recommends books for beginners and shares his favorite tips and techniques.Guest• Chris LeBeau: Founder of Decoding CocktailsLinks• Chris LeBeau on the blog• Yummy chocolate cocktail recipes for Chocolate Happy HourTopics discussed• Chris's journey from strategic planning to mixologist• The inspiration behind Decoding Cocktails• The importance of understanding ratios and basic techniques in cocktail-making• Recommended books for beginners in cocktail-making• Tips for simplifying complex cocktail recipes• The art of making cocktails for othersKey takeaways• Cocktails can be simplified by understanding ratios and basic techniques.• The Book of Cocktail Ratios by Michael Ruhlman is a great resource for beginners.• The Bar Book by Jeffrey Morgenthaler is recommended for those who want to improve their bartending skills.• Start with simple cocktail recipes and focus on the mood and occasion when choosing drinks.• The process of milk clarification can be used to create unique and flavorful cocktails.Notable quotes• “If suddenly you didn't look at every cocktail as an iterative one-off, but as belonging to a family, now suddenly the universe of creating this becomes a lot more like cooking.” - Chris LeBeau• “Making a cocktail and it feeling hard or expensive or then it not even going right, that is an absolute perfect recipe to make sure you make fewer cocktails.” - Chris LeBeau• “The advantage that a cocktail has over wine and beer is that you get to say to someone, ‘Come over, let me make something for you.'” - Chris LeBeauEntities mentioned• Decoding Cocktails• The Cocktail Codex• The Four Hour Chef• In Toxicology• Michael Ruhlman• The Book of Cocktail Ratios• Jeffrey Morgenthaler• The Bar BookKeywordscocktails, bartending, mixology, ratios, techniques, beginner's guide to bartending, cocktail recipes, virtual classes, milk clarification, bartending booksDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

Join Ocean House owner, actor, and bestselling author Deborah Goodrich Royce for a conversation with New York Times best-selling authors Ann Hood and Michael Ruhlman. Ann Hood is the author of eleven books, including the best-selling novels The Book That Matters Most and The Knitting Circle, and the memoirs Comfort: A Journey Through Grief and Kitchen Yarns: Notes on Life, Love, and Food. She lives in Providence, Rhode Island, and New York City. Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller's seminal The French Laundry Cookbook and the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He attended the Culinary Institute of America and is the author of eighteen books about food and cooking and such wide-ranging subjects as pediatric heart surgery and building wooden boats. Michael lives with his family in New York City and Providence, Rhode Island. For more information on Ann Hood, please visit www.annhood.us, and for Michael Ruhlman, visit www.ruhlman.com. Deborah Goodrich Royce and the Ocean House Author Series, visit deborahgoodrichroyce.com.

On a balmy, window-opened February night in New York City, we got the great fortune to sit down with Michael Ruhlman and Ann Hood: Dear friends, incredibly accomplished writers, and husband and wife.  And a love story for the ages.  So pour yourself something pink and let's celebrate Queensentines! --- Send in a voice message: https://podcasters.spotify.com/pod/show/qotrt/message

It's launch day for Cleveland Noir, an anthology offering a twisty, duplicitous, and sometimes murderous view of Cleveland. Anthology editors Michael Ruhlman and Miesha Wilson Headen discuss the noir genre, why Cleveland is an apt city for this work, the process of curating and editing the anthology, the diverse range of voices and geographic locations represented, tips for new writers, and more.   Michael Ruhlman is the award-winning bestselling author of nine nonfiction books, nine cookbooks, and a collection of novellas, as well as a coauthor of many additional cookbooks. Subscribe to his Substack newsletter here.   Miesha Wilson Headen is a journalist, the recipient of Best Minority Issues Reporting from the Society of Professional Journalists, has worked as a bookseller, and has organized multiple books fairs in Ohio. She is a former mayor of Richmond Heights.   Cleveland Noir contributing writers: Paula McLain, Susan Petrone, Mary Grimm, Dana McSwain, Abby L. Vandiver, Sam Conrad, Angela Crook, D.M. Pulley, Miesha Wilson Headen, Alex DiFrancesco, J.D. Belcher, Jill Bialosky, Thrity Umrigar, Michael Ruhlman, and Daniel Stashower.   Finally, as mentioned in this episode, Loganberry Books still has a few remaining Author Alley events this summer: August 12 is Fiction Showcase, and September 9 is the Children's & Illustrated Lit Showcase. Visit the 2023 Author Alley page for details.   Page Count is produced by Ohio Center for the Book at Cleveland Public Library. For full show notes and a transcript of this episode, visit the episode page. To get in touch, email ohiocenterforthebook@cpl.org (put “podcast” in the subject line) or follow us on Twitter or on Facebook.

Keith is joined by Michael Ruhlman, who has simplified the making of classic cocktails in his new book, The Book of Cocktail Ratios. They discuss the evolution of cocktails, what you need for your home bar, and how you can very easily make exceptional cocktails at home. Follow Keith on Twitter: @keithlaw Follow Jonathan on Twitter: @ruhlman Check out our sponsors: Head to factormeals.com/law50 and use code LAW50 to get 50% off your first box Learn more about your ad choices. Visit megaphone.fm/adchoices

We're talking cocktails! We're Bruce Weinstein and Mark Scarbrough. We've got the details on the history of the word "cocktail." And Bruce interviews the legendary Michael Ruhlman about his new book, THE BOOK OF COCKTAIL RATIOS. We're so glad you're with us on culinary journey. If you'd like to get our newsletter, sign up on our website, bruceandmark.com.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:15] Our quick history of the word "cocktail"[13:02] Our one-minute cooking tip: Buy a bunch of plastic takeout containers for storing leftovers and prepped ingredients.[14:52] Bruce's interview with Michael Ruhlman about his brand-new cookbook, THE BOOK OF COCKTAIL RATIOS.[27:14] What's making us happy in food this week? Potato chips and pinto beans.

The internet holds a seemingly endless number of cocktail recipes, but most drinks are created by following just a handful of basic formulas. Once you know the key ratios, you can unlock a whole world of possibilities. On this episode of Fix Me a Drink, hosts David Wondrich and Noah Rothbaum welcome award-winning author Michael Ruhlman to discuss his new book, “The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails.” The trio chats about recipe families and the similarities (and differences) between bartending and cooking. So mix yourself a cocktail and listen to this new episode of Fix Me a Drink. Cheers! Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. Please drink responsibly. Podcast Editor: Alex Skjong

Get a copy of The Book of Cocktail RatiosBooks mentioned: The Bar Book, The Cocktail Codex, The Oxford Companion to Spirits and CocktailsWe discussed his first book on Ratios focused and his book on the egg (book page on his site)People cited: Phil Ward, Thomas Keller, Harold McGee, J. Kenji López-Alt Ingredients noted: Absinthe, Maraschino liqueur, Lustau, Drambuie, home-made lime cordial, lactic acidHow Michael takes his martini, 6:1 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Michael Ruhlman is an acclaimed fiction and culinary nonfiction writer, as well as a TV personality. In this New Year episode, he breaks down the importance of the fictional restaurant, Gusteau's, in Pixar's film, Ratatouille.  

Michael Ruhlman is an acclaimed writer both in fiction and culinary nonfiction, as well as a TV personality. In this special end-of-the-year episode he breaks down the importance of the fictional restaurant, Gusteau's, in Pixar's film, Ratatouille.  

This week's episode is sponsored by:   I want you to start living a happier life today. As a listener, you'll get 10% off your first month by visiting our sponsor at BetterHelp dot com slash knitmore Join over 1 million people who have taken charge of their mental health. Again, that's BetterHelp.com/knitmore  Carry your creativity with Erin Lane Bags! Whether you show your fiber fandom with the woolly wonder Sheepleverse, or dive into history with the Curiosities collection, our project bags, totes, and hook and needle organizers are at the ready to keep your hobby happy.     Have you ever had to frog because you forgot a step several rows back? Or lost your spot because you dropped your magnet board or lost track with your highlighter tape? Instead of wrestling with paper, use the knitCompanion app. It keeps you on track so you can knit more and frog less. knitCompanion works with ALL your patterns and is available for Apple, Android, and Kindle Fire Devices Are you feeling dis-GRUNT-eled about your stash? Are you browsing Insta-HAM looking for knitting inspiration? Is color "kind of a PIG deal" in your life? Oink Pigments offers over one hundred forty PIG-ture perfect colorways to make you SQUEAL with delight. For a limited time only, bring home the bacon with code KNITMORE and get fifteen percent off in-stock yarns and fibers at oinkpigments dot com. Shop soon, because these pigs will FLY!   On the Needles: (1:57) Gigi : Andrew's sock at Jasmin's. Cuff of #2 Jasmin's Halloween Heart pullover (in Oink Pigments Targhee Sock) is finished-finished  Gigi Working on another pair of socks for Andrew for knitting at my house. Heel flap Gigi: thinking about casting on a cardigan  looked at yarn  Jasmin: super political embroidered art project, swatching and final. The political part is done; carefully stitching the phoenix patch to the back of the jacket  Gigi pulled yarn for her next cardigan Jasmin picked up her Pumpkin Patch sweater and is making progress. She mentions Tess Yarns   Events:(15:24)         Election discussion, Donuts and Democracy! Grinch-along December 1st ,Michael Ruhlman's eggnog receipe Here's where Jasmin made eggnog and talked about forced apologies    In Stitches:(23:40) Gigi: Orenburg shawl Galina, Skaska Designs, Frost Flowers, Aeolian, Knitmore cowl, wool socks  Jasmin: purple Resistance hat,  Han and Chewie: sweaters Genevieve :Anna cardigan, red and yellow scarf   Mother Knows Best:(27:30) Don't wait for someone else! Just Do It!   When Knitting Attacks:(35:43) Gigi; broke my bamboo flexi flip needle  Having a terrible time with the weaving assignment   Knit more, know more:(39:29) A segment about Persian culture, history, or just generally cool stuff about Persian people. Demonstrations are continuing all over IRAN.  We stand with you WOMEN, LIFE, FREEDOM Persian Instagram Influencers we follow:   https://www.instagram.com/nazaninboniadi/ https://www.instagram.com/ninaansary/ And Sew on:(42:28) Knitting workshop  Excellent turn out  We discussed Crocking in class. Knitting in the evening. Crock all over my fingers  ReDuran Dye Remover (Now under the brand "Kresto") Jasmin is going to use Gigi's dressmaker curves for adjusting her pattern. 

ANN HOOD is is an American novelist and short story writer; she has also written nonfiction. She is the author of fourteen novels, four memoirs, a short story collection, a ten book series for middle readers and one young adult novel. Her essays and short stories have appeared in many journals, magazines, and anthologies, including The Paris Review and Tin House. Ann is a regular contributor to The New York Times' Op-Ed page, Home Economics column. Her most recent work is "Fly Girl: A Memoir," She is a faculty member in the Creative Writing program at The New School in New York City. Hood was born in West Warwick, Rhode Island. She now lives with her husband Michael Ruhlman and their children.

Class is in session! Shawn and Simon go back to explain some of the basics of kitchen technique and share some recipes, plus lots of love for Jamie Oliver, Neil Gaiman and the new Prey movie. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Runge's Deli in Courtenay: https://www.facebook.com/RungesDeli/ Burrfection: https://burrfectionstore.com/ Michael Ruhlman's book Soul of A Chef: https://www.amazon.ca/Soul-Chef-Journey-Toward-Perfection/dp/0141001895 Jamie Oliver's book Jamie's Dinners: https://www.amazon.ca/Jamies-Dinners-Jamie-Oliver-2004-10-07/dp/B000YFEDJU Neil Gaiman's Sandman on Netflix: https://www.netflix.com/ca/title/81150303 Prey on Disney Plus: https://www.disneyplus.com/movies/prey/5Y0VIrKjUDWm  

Podcast Shownotes at https://redemptionpermaculture.com/food-preservation-methods-past-and-present/ On this episode of the Modern Homesteading Podcast, Harold and Rachel Have A Conversation About A Variety of Food Preservation Methods From The Past and Modern Methods. The Modern Homesteading Podcast, Episode 150 – August 10, 2022 – Food Preservation Methods (Past and Present). Topic of Discussion Food Preservation Methods (Past and Present) Minimal Processing – Root Cellars, Cool Storage, Room Temperature Storage, and in-ground storage. Drying/Dehydrating/smoking Canning – Water Bath Canning, Steam Canning, Pressure Canning, and Retort canning, Freezing. Freeze Drying. Fermentation. Preserving in Salt and Sugar. Immersion in alcohol. (Liqueurs) Preserving in Fat (larding) Listener Questions and Feedback: Who's planting (or planted) what for their fall garden? https://www.facebook.com/groups/HomesteadFrontPorch/posts/5214736995246749/ Resources Mentioned On This Podcast Episode Ball Complete Book of Home Preserving – https://amzn.to/3zGlIA7 Excalibur Food Dehydrator – https://amzn.to/3bHDhHZ Presto 23-Quart Pressure Canner and Cooker – https://amzn.to/3p1B3pJ National Centers for Home Canning – https://nchfp.uga.edu/ MSU Food Preservation Classes and Information – https://www.canr.msu.edu/food_preservation/programs Recipe for dried candied citrus peels (amazing) – https://www.marthastewart.com/313211/candied-citrus-peels Root Cellaring: Natural Cold Storage of Fruits & Vegetables by Mike Bubel – https://amzn.to/3JPsx6T My Ultimate EXCALIBUR Food Dehydrator Recipe Book – https://amzn.to/3dbQqt6 Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman – https://amzn.to/3bPN2nC Townsend's Amazon Page – https://amzn.to/3SG0z1u Townsends – YouTube Potted Meat Townsends – https://www.youtube.com/user/jastownsendandson/search?query=potted%20meat

Thrilled to welcome the incomparable Michael Ruhlman for a free-wheeling conversation about cooking and life!

Anthony Bourdain travels to Las Vegas, a city known for over-indulgence, with food author Michael Ruhlman and visits locales that include Huntridge Tavern, in the shadow of the strip, and famed restauranté by Jose Andres. Original airdate: 2014, Season 3 To learn more about how CNN protects listener privacy, visit cnn.com/privacy

Vick Mickunas takes us back to 2003 when he interviewed authorMichael Ruhlman.

You can find and follow Micheal Ruhlman and buy his books here: https://ruhlman.com/ And you can find and follow Brian Polcyn, book his classes and buy his books here: https://chefbrianpolcyn.com/ 

Hi all! This is just a quick one, recorded at the end of our last session. It's all about how to think laterally with dishes, and how to manipulate the components, rather than to be a slave to a recipe. Time Stamps 1:07 On Following Recipes 2:22 Jesse's Rant on Formula 3:00 The Formula of Vinaigrette 5:27 The Formula of Ramen 7:12 The Formula of Grilled Cheese 11:53 A Shout-Out to Jordan, and a Funny Jordan Story 18:30 Nate's Roman Pasta Formula 19:30 Jesse's Soda Jerk Formula 20:38 Spitballing on the Omelet Formula 23:08 The Relation Between Formula and Ratio 23:55 Michael Ruhlman's Ratio Book 26:10 The Guys Wax Philosophical 32:30 The Music Analogy

Episode NotesKate Hill wrote the book called Cassoulet, a French Obsession which is part recipe book, part history book, part charcuterie advice, part orientation to the southwest of France where Kate can drive to Bordeaux for delicious wine and to Armagnac for the premium regional spirit that competes with Cognac.  Hill breaks down the assembly of cassoulet and walks readers through each of the ingredients and provides detailed instruction on how to assemble and a cassoulet. Her advice about confit stems from her first-hand experience of the ancient art of curing protein in salt, slow cooking in fat, and storage in fat.You can  follow Kate Hill on Instagram@katedecamont or check out her wonderful website at  https://kitchen-at-camont.com/ where you can sign up for her newsletter and book some excellent French culinary training by online course. You will quickly become a fan.You can find more detailed information about Confit in Michael Ruhlman and Brian Polcyn's book entitled Charcuterie, where Michael talks about what he learned from Kate while visiting her in France.  And you will want to highlight whatever confit you end up making in a cassoulet. A BIG Thank you to Kate Hill for helping us Elevate Your Game.   And, a hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead 

Check out Michael Ruhlman on his website at: https://ruhlman.com/ where you can check out his latest blog, buy his books, and subscribe to his newsletter. You will learn stuff, great stuff!Follow along on Instagram@ruhlman

We're giving the full field guide treatment to something that's been a core element of professional restaurant operations for over 135 years. We're looking at Escoffier's Big Idea, the brigade system - the military-style hierarchy that serves to organize kitchen work into distinct stations. and sets up a leadership system responsible for making it all work efficiently. For a lot of reasons, the ongoing need for this foundational piece of modern restaurant culture is being questioned, mostly as to its value and relevance to the state of our industry in 2021. But can we overhaul it, or should it simply be replaced? Are there any viable alternatives?Just a few of the questions host Robert Belcham will put to author Michael Ruhlman, chef/educator Julian Bond, industry activist Hassel Aviles and chef/operator Dave Gunawan.  Grab your toque, take your station and tune in.

Kate Hill wrote the book called Cassoulet, a French Obsession which is part recipe book, part history book, part charcuterie advice, part orientation to the southwest of France where Kate can drive to Bordeaux for delicious wine and to Armagnac for the premium regional spirit.  She breaks down the assembly of cassoulet and how to make confit. Her advice about confit stems from her first-hand experience of the ancient art of curing protein in salt, slow cooking in fat, and storage in fat.Kate uses a simple weight ratio of 3% salt  added to whatever protein to be confit'd. That meat sits in the fridge overnight, is rinsed well, dried, covered in fat, and simmered until fork-tender. The classic confit was stored in an earthenware crock and kept in the back of a cool barn for 1-2 years. Safely.You can find more detailed information about Confit in Michael Ruhlman and Brian Polcyn's book entitled Charcuterie, where Michael talks about what he learned from Kate while visiting her in France. Sign up for Kate's French cooking classes, get her newsletter and order her books. Kate has a lovely approach to teaching and writing. You will quickly become a fan. I appreciate her helping us Elevate Your Game.   A hearty thank you and manly slap on the back to Kolby Morehead, Producer, Sound Engineer, and expert Podcast Advisor. Kolby makes the podcast easier on your ears. And he makes me sound better than I do live.  DM or Follow Kolby on Insta@kolby_morehead 

Join bestselling author Caroline Leavitt for a fun conversation with the husband-and-wife duo of Ann Hood and Michael Ruhlman, both superstars in their own right. Ann is the author of 10 novels and 4 memoirs, while her husband Michael is a world-renowned chef and the author of nine bestselling cookbooks. Time to talk food! Hosted by Trisha Blanchet.

Charcuterie: The Craft of Salting, Smoking and Curing is a book by Michael Ruhlman and Brian Polcyn about using the process of charcuterie to cure various meats, including bacon, pastrami, and sausage.

Michael Ruhlman is a well-known author, food blogger, cook, and journalist whose mission is to translate the chef's craft for every kitchen. In addition to CHARCUTERIE: The Craft of Salting, Smoking, and Curing, he has authored or co-authored more than a dozen books about food and cooking, including Ruhlman's Twenty, which won both a James Beard Foundation award and an International Association of Culinary Professionals award.

We talked about re-opening FAMMS (the Financial Aid Multi-Media Showcase) for an open call for entries.  More info to be posted on the CCCSFAAA website. We discussed future interview subjects (including a guest from Irvine Valley College this coming Friday), how to avoid receiving foreign gifts, the 2021 NASFAA Leadership Symposium, and the Top 10 Ask Regs questions and answers on the NASFAA website. Dennis's "I Dare You To Read" selection is Grocery: The Buying and Selling of Food in America by Michael Ruhlman.   Find out more about CCCSFAAA at cccsfaaa.org. Follow CCCSFAAA on Twitter at @CCCSFinaidAssoc. Find this and future WBC podcast episodes at What's Brewing, CCCSFAAA (WBC) podcasts.  Find us also in Google Podcasts, the Apple Podcasts app, and on Spotify. Have feedback for Dennis and Dana?  Got a topic you want us to discuss?  Email us at wbcccsfaaa@gmail.com.   "What's Brewing, CCCSFAAA?" is a Studio 1051 production.  Studio 1051 is a creative collaboration of Dennis Schroeder and Dana Yarbrough.

This week on OFR we talk with Michael Ruhlman, best selling author of the book "Grocery: The Buying and Selling of Food in America". We talk grocery store history, America's romance with food and Supermarkets, Agriculture and the American consumer, the future of food shopping and the American farmer.

Salting, smoking, curing...Amy chats with the incomparable Michael Ruhlman.

On this episode, we had the pleasure of interviewing the very well-known, and overly humble, Chef Cory Barrett. We truly enjoyed the conversation and look forward to hearing from him in the future. Chef Cory Barrett is currently a Pastry and Baking Instructor at Kalamazoo Valley Community College. He has worked alongside celebrity Chef Michael Symon, as both Executive and Pastry Chef at Lola, Symon's celebrated Cleveland restaurant, as well as competing as Symon's sous chef for more than 15 episodes of Iron Chef America on the Food Network. He was the Pastry Chef at the former Tribute in Farmington Hills, Michigan, and at the Wynn Las Vegas' Okada. He is a 3 times James Beard Award Semifinalist, an ACF Central Region Pastry Chef of the Year and ACF National Pastry Chef of the Year Runner Up, as well as the winner of the fifth season of the Spring Baking Championship also on the Food Network. He has been featured in Michael Symon's “Live To Cook” and Michael Ruhlman's “Ratio”, as well as in Food & Wine Magazine, O Magazine, & Bon Appetit, among other publications. If you're interested in supporting our podcast and helping to fund future episodes, please consider heading to https://anchor.fm/while-the-cookies-cool/support; thank you! --- Support this podcast: https://podcasters.spotify.com/pod/show/while-the-cookies-cool/support

On this week’s podcast I speak with chef Hari Cameron. Hari is the chef consultant at Arcobaleno, as well as the chef partner at Grandpa Mac. I met Hari a few years ago when he was the chef and owner of a(MUSE.) restaurant in Rehoboth, Deleware, a restaurant that he closed on New Year’s Eve 2019. We discuss the move from fine dining to fast casual, as well as his new position with Arcobaleno. Arcobaleno makes kitchen equipment, and have become known for their pasta extruders. Hari’s extensive use of these extruders is what led to his chef consultant job with them. We also talk about content creation and being a brand ambassador for a company, as well as his spirit collaboration with Dogfish Head.=========================== Hari Cameron =========================== The Grandpa Mac Facebook page https://www.facebook.com/followthenoodle/Hari’s Instagram https://www.instagram.com/haricam/Grandpa Mac’s Instagram https://www.instagram.com/_grandpa__mac/The Grandpa Mac Website https://www.grandpamac.com/Arcobaleno’s Instagram https://www.instagram.com/arcobalenopasta/The Arcobaleno Website https://arcobalenollc.com/Some of his favorite culinary resources are: Art Culinaire Magazine and Michael Ruhlman’s book Ratio=========================== CONNECT WITH US =========================== Check out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsJoin the conversation on Twitter https://twitter.com/ChefsWoRestosCheck our Insta pics https://www.instagram.com/chefswithoutrestaurants/Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTube https://www.youtube.com/channel/UCHXxixMxjf05XxUIbz6ER-QIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions. Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)Intro Music: District Four by Kevin MacLeodhttps://incompetech.filmmusic.io/song/3662-district-fourLicense: http://creativecommons.org/licenses/by/4.0/

In this, the penultimate episode of Wrong, But Useful, we're joined by @karenshancock (who is Karen Hancock in real life). We discuss: A scoring system for an online quiz round. The Big Mathoff What is a surd? Currently reading Ratio by Michael Ruhlman - a cookery book that starts from the principles Some Noughts and Crosses variants https://twitter.com/mburnsmath/status/1248330254281662464 www.marilynburnsmathblog.com/five-twists-on-tic-tac-toe/ nrich.maths.org/1199 Core maths festival (via @mathsTechnology/Tom Button) For any given cubic if a line intersects it at three points then the sum of the x-coordinates of these points will be constant. An infinite monkey music bot A fractal Odds and Evenings […] The post Wrong, But Useful: Episode 79 appeared first on Flying Colours Maths.

10/2/13: Michael Ruhlman, From Keller to Schmaltz • Great Chicago Charcuterie • Road Trip to the Kentucky Ham Lady, Nancy Newsom Mahaffey • Matthias Merges Gets Not Serious

Michael Ruhlman wrote the book on Charcuterie and discusses how you can make your own homemade bacon.

Master the craft of salting, smoking and curing meats.

Welcome to Splendid Table Selects, our spin-off podcast that highlights interviews and stories that we find particularly important to our larger discussions about food. This episode, we're focusing on fat. Fat is one of those ingredients that tends to get a pretty bad rap, but it really shouldn't. Fat is essentially responsible for the flavor, appearance and texture of many of the dishes we love to cook and eat.  Celebrity chef Andrew Zimmern defends fat.  He says it's not an evil word; it's a vastly overlooked and underappreciated ingredient.  He joined his friend, food writer Michael Ruhlman, for a conversation about their mutual love of fat.Thanks to our presenting sponsor Bob's Red Mill for their support of this Splendid Table Selects podcast series.Broadcast dates for this episode:March 20, 2018

This week we have a conversation between Michael Ruhlman, author of The Book of Schmaltz, and celebrity chef Andrew Zimmern about cooking with fat, the Sterns join us with their take on the best regional American pizza, Bon Appétit's Adam Rapoport teaches us a simplified duck confit recipe, and travel and food writer Anya Von Bremzen talks about her memoir, Mastering the Art of Soviet Cooking.Broadcast dates for this episode:October 4, 2013 (originally aired)October 10, 2014 (rebroadcast)October 7, 2016 (rebroadcast)

This week we talk to Kat Kinsman, editor in chief of Tasting Table, about the ethics of food journalism. We turn to Michael Ruhlman, author of Ruhlman's How to Roast, about the essentials of that cooking technique, and meet Azalina Eusope, a fifth-generation street vendor from Malaysia who is setting San Francisco's food scene on fire.Broadcast dates for this episode:January 30, 2015 (originally aired)January 29, 2016 (rebroadcast)

I recently finished reading Michael Ruhlman's The Soul of a Chef: The Journey Toward Perfection and I have to say, its a MUST READ for any restaurant professional seeking success. There is absolutely no questioning why so many of my past guest have suggested this book to you, my listeners. In this book Ruhlman uncovers many of the "secrets" to success in the restaurant industry. Here at restaurant unstoppable we call these secrets "IT FACTORS!" Hit play and discover the it factors three of our industries most successful chefs (Brian Polcyn, Michael Simon, and Thomas Keller) have and the one it factor they all share.  

This week Alton interviews Michael Ruhlman about freeing people from recipes, the future of cookbooks, and what sets the great chefs apart. They try to predict the future of food and get excited about eggs.

This week chef and journalist, Michael Ruhlman joins us with his new book Ruhlman's Twenty, 20 Techniques, 100 Recipes, A Cook's Manifesto. Jane and Michael Stern are at Steve's Pig and Ox Roast in Lackawanna, N.Y., and Diana Henry, author of Plenty: Good Uncomplicated Food for the Sustainable Kitchen brings us the latest in vegetable cookery from the British Isles.Broadcast dates for this episode:November 12, 2011 (originally aired)November 24, 2012 (rebroadcast)

We're in Lynne's kitchen to learn about one of our most elusive immigrant cuisines, that of the Hmong people of Southeast Asia. Our guides are the authors of Cooking From the Heart: the Hmong Kitchen in America. Jane and Michael Stern are eating pancakes near the fountain of youth at the Old Spanish Sugar Mill in De Leon Springs, FL, and we get the perfect summer sauce from Michael Ruhlman, author of Ratio: The Simple Codes Behiond the Craft of Everyday Cooking.Broadcast dates for this episode:July 11, 2009 (originally aired)July 10, 2010 (rebroadcast)

This week it's Bryant Terry, author of Vegan Soul Kitchen, Jane and Michael Stern are at M & M Cigar Store in Butte, MT, Michael Ruhlman explains the culinary codes behind every successful recipe. He is the author of Ratio: The Simple Codes Behind the Craft of Everyday Cooking, and we hear a story of grieving and revival at the farmer's market with Suzanne Pirret, author of The Pleasure is All Mine.Broadcast dates for this episode:May 2, 2009 (originally aired)April 17, 2010 (rebroadcast)

This week it's the one recipe that can make all the difference: stock. Author Michael Ruhlman guides us through the steps to creating that essential elixir that, when well made, can turn a new cook into a good cook, or a good cook into a great one. His recipe for Basic Brown Veal Stock gets us started. Michael's new book is The Elements of Cooking: Translating the Chef's Craft for Every Kitchen.  Jane and Michael Stern chomp down on the "Pastraminator" at the All-Star Sandwich Bar in Cambridge, Massachusetts. One person says yams, another says sweet potatoes, one of them is wrong. Los Angeles Times food and wine journalist Russ Parsons, author of How to Pick a Peach cracks the confusing codes behind yams and sweet potatoes and leaves us his recipe for Sweet Potato Puree with Hazelnut Soufflé Top. Historian Ken Albala talks beans-all 18,000 varieties in all their confounding glory. Ken is the author of Beans: A History. Zak Rosen celebrates 100 years of Faygo pop, the beloved quirky beverage from Motown. Susanna Short, author of Bundt Cake Bliss, talks the come-back gâteau and shares her recipe for Pine Nut and Chili Bundt with Chili Glaze.Broadcast dates for this episode:January 26, 2008 (originally aired)January 31, 2009 (rebroadcast)

Natural scent expert Mandy Aftel, co-author with Chef Daniel Patterson of Aroma, The Magic of Essential Oils in Food and Fragrance, joins us this week to talk about perfuming our food. With scent accounting for most of what we taste, the idea seems logical. A delicious example of scent meets taste is Rose and Ginger Soufflé.Jane and Michael Stern experience the outrageous sandwiches at Blue Ash Chili in Cincinnati, Ohio.We'll hear the story of two chefs, an exalted restaurant, and a trial by tragedy from Chef Eric Ripert of the famed Le Bernardin in New York. Chef Ripert shares the recipe for Warm Snapper with Ginger Oil from A Return to Cooking, his book with co-author Michael Ruhlman.When a lab geek takes on liquid nitrogen and ice cream something is bound to happen. We have the story. Washington Post Bureau Chief T. R. Reid has advice for eating cheap in Japan, and we'll hear about eating out in our jammies at Cereality.Broadcast dates for this episode:January 22, 2005 (originally aired)February 11, 2006 (rebroadcast)February 3, 2007 (rebroadcast)

This week we're talking all things salted, cured and smoked with food writer Michael Ruhlman, co-author of Charcuterie. In Europe, charcuterie is high craft, done by masters. Here, it's the latest thing in the artisan food movement. Michael has tips for making your own home-cured meats and seafood and shares his recipe for the ultimate party food: Pâté de Campagne.The Sterns are at Becky's Diner, beloved by locals in Portland, Maine. The food is delicious and Becky makes you feel like you've come home to mom.Wine wit Joshua Wesson suggests wines to sip with fruitcake. Can they redeem the much-maligned gateau? Dorie Greenspan brings a French twist to the holiday cookie exchange with Anise Cookies and Lemon Butter Cookies from her wonderful book, Paris Sweets: Great Desserts from the City's Best Pastry ShopsOur New York food guy Mike Colamecco returns to talk pure romance: Christmas in New York. He names restaurants and food shops that serve up holiday magic along with great food.Robert Tinnell, author of Feast of the Seven Fishes, tells the story of the comic strip inspired by a Christmas Eve date, and, as always, the phone lines will be open for your calls.Broadcast dates for this episode:December 17, 2005

Chez Panisse in Berkeley, California, is considered one of the top restaurants in the world, and today we've a conversation with its creator Alice Waters about how she runs a dream restaurant. Naturalist Diane Ackerman, author of A Natural History of the Senses, talks truffles, wine wit Joshua Wesson is back with his wine bargains, and Michael Ruhlman, author of The Making of a Chef, tells us what he learned went he went undercover in the CIA (Culinary Institute of America!).Broadcast dates for this episode:September 18, 1999 (originally aired)September 23, 2000 (rebroadcast)