Category Archives: Elements of Cooking

Elements: String (aka Butcher’s Twine)

By ruhlman | Published: March 11, 2009

Also posted in Food Photography, Kitchen Tools | Comments closed

Elements of Cooking: Scale, Scaling

By ruhlman | Published: January 29, 2009

Also posted in Food Photography | Comments closed

Curing

By ruhlman | Published: January 28, 2009

Also posted in Books, Food Photography | Comments closed

Brine

By ruhlman | Published: January 27, 2009

Also posted in Food Photography | Comments closed

Brown Butter

By ruhlman | Published: January 24, 2009

Also posted in Food Photography | Comments closed

Welcome to Ruhlman.com where I write about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting—hope you’ll join the conversation.
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Side Notes

Cheever Bio Wins NBCC Award
Congrats to my dear friend Blake Bailey, whose bio of John Cheever, won best bio of 2009 from the National Book Critics Circle on Thursday. I mentioned this bio when it came out. It’s fabulous, highly recommended. Blake also wrote a bio of Richard Yates, which is every bit as good, if not better. I have no doubt his Charles Jackson bio (which he talks about on the WSJ blog) will be the same, even if Jackson is all but forgotten. (0)
Michael Symon and I At Jo-Beth Legacy Thurs at 7
Michael Symon and I will be at Joseph-Beth Booksellers at Legacy Thursday from 7 to 9. He no-doubt wants help flogging that damned book of his. I’ll be out front selling out of my van. If it’s good enough for Bourdain, it’s good enough for me. (0)
Cleveland Converts Mall into Farm
Cleveland’s Galleria mall has turned indoor vacant retail space into farmland. Great idea more cities can adopt! (1)
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