Michael Ruhlman attended the Culinary Institute of America as a journalist in whites in order to write a book about what you need to know in order to be a chef. He came out with the ability to cook and it redirected his life. Since The Making of a Chef, Ruhlman has written more than twenty-five books of non-fiction, fiction, memoir and cookbooks, the latter both on his own and as a collaborator with chefs such as Thomas Keller and Eric Ripert. He’s best known for his writing about food and cooking, both at home (Ratio, Ruhlman’s Twenty: Twenty Techniques, 100 Recipes, a Cook’s Manifesto) and in professional kitchens (the trilogy Making of a Chef, Soul of a Chef, Reach of a Chef), and for writing about the craft of Charcuterie in three books (Pate, Rillette, Confit will be published in May 2019). A contributor to The New York Times, The Wall Street Journal and other publications, his most recent book is Grocery: The Buying and Selling of Food in America. He lives in Providence, RI, and New York City.