Reading order
| # | Title | Published | Author | Buy on Amazon |
|---|---|---|---|---|
| 1 | The French Laundry Cookbook | 1999 | Thomas Keller | Buy |
| 2 | A Return to Cooking | 2002 | Thomas Keller | Buy |
| 3 | Bouchon | 2004 | Thomas Keller | Buy |
| 4 | Charcuterie: The Craft of Salting, Smoking, and Curing | 2005 | Thomas Keller | Buy |
| 5 | The Elements of Cooking | 2007 | Thomas Keller | Buy |
| 6 | Under Pressure | 2008 | Thomas Keller | Buy |
| 7 | Ad Hoc at Home | 2009 | Thomas Keller | Buy |
| 8 | Ruhlman’s Twenty | 2011 | Thomas Keller | Buy |
| 9 | Salumi | 2012 | Thomas Keller | Buy |
| 10 | The Main Dish | 2012 | Thomas Keller | Buy |
| 11 | Bouchon Bakery | 2012 | Thomas Keller | Buy |
| 12 | The Book of Schmaltz | 2013 | Thomas Keller | Buy |
| 13 | Egg | 2014 | Thomas Keller | Buy |
| 14 | Pâté, Confit, Rillette | 2019 | Thomas Keller | Buy |
| 15 | From Scratch | 2019 | Thomas Keller | Buy |
| 16 | Gabriel Kreuther | 2021 | Thomas Keller | Buy |
Michael Ruhlman is a food writer who became well known for his collaborations with Thomas Keller on several landmark cookbooks. Their partnership produced The French Laundry Cookbook and Bouchon, both widely regarded as some of the best culinary reference books available.
Beyond his Keller collaborations, Ruhlman has written extensively about cooking technique and food traditions. Charcuterie, co-authored with Brian Polczynski, helped spark a revival of home curing and sausage-making. Ruhlman’s Twenty breaks cooking down to twenty core techniques, making it a practical reference for cooks at any level. His solo work tends to be more relaxed and personal than the Keller projects.