egg

Think Spring: Asparagus, Pasta, and Egg

Friday Cocktail Hour: Ramos Gin Fizz

Pasta, Asparagus, and an Egg

Hi, I'm Michael Ruhlman, an award-winning author and cook who writes about chefs, food and cooking, among other things.

More about me →

Ratio App for iPhone

After I wrote my book Ratio: The Simple Codes Behind the Craft of Everyday Cooking, I and a colleague built a ratio calculator for iPhones that allows you to cook without recipes. For doughs, batters, custards, sauces, stocks and more, simply plug in the amount of one ingredient and the amounts of the other ingredients are instantly calculated. It's also a handy reference for dozens of our most common preparations. ($4.99 in the app store.)

Collaborate

I’ve collaborated on a dozen books, including cookbooks, but also a memoir. I’ve written many nonfiction books and and two works of fiction. If you'd like to collaborate on a project, pleasecontact my agent, Gail Hochman, [email protected], at Brandt & Hochman Literary Agents, Inc.

For speaking engagements contact, Kip Ludwig, [email protected].

Please, Consider the Egg

Key Lime Tart

My Books

Deviled Eggs

Think Spring: Asparagus, Pasta, and Egg

Annie's Caviar Pie

Chawanmushi

Potato and Onion Frittata

Friday Cocktail Hour: Ramos Gin Fizz

Pasta, Asparagus, and an Egg