Cooking with Cool Cleveland

Michael Ruhlman has worked for over a decade with the best chefs in the country. From his first best-selling food book, The Making of a Chef, and his next one, The Soul of a Chef, which focused on Cleveland's Michael Symon among others, Ruhlman's groundbreaking work has exposed, celebrated and delineated the shadowy backstage world of America's greatest kitchens and the chefs who run them. His previous book, The Reach of a Chef, zeroed in on the increasing popularity of food culture and celebrity chefs, tracing the lives of master chefs and showing what happens when they leave the kitchen for the TV studio and best sellers lists. His new book The Elements of Cooking, is an opinionated food glossary patterned after Strunk & White's Elements of Style, jam-packed not only with key cooking terms, but definitions towards an understanding of how good cooks become great. The book is designed for anyone from the beginner to the experienced chef. Cool Cleveland's Thomas Mulready spent time in Michael's own Cleveland Heights kitchen as he prepared a meal of roasted chicken, fingerling potatoes fresh from the local farmer's market, green beans with toasted almonds, all topped off with a nice jus made from the scrapings on the bottom of the pan. He talks with Mulready about how America has become the center of the food universe, the secret code of the kitchen, and the eight indispensable fundamentals of cooking.