Michael Ruhlman - Translating the Chef’s Craft for Every Kitchen
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Blogs and Books

by Michael Ruhlman | May 30, 2008
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What Does Molecular Gastronomy Mean?

by Michael Ruhlman | May 27, 2008
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yolk, lemon juice, salt, oil

by Michael Ruhlman | May 21, 2008
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Food Notes May 19

by Michael Ruhlman | May 19, 2008
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Chicago Repeals Foie Gras Ban

by Michael Ruhlman | May 14, 2008
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Photographs by Donna Turner-Ruhlman Photography

© Michael Ruhlman