Author Michael Ruhlman stopped by Café Presse for lunch today, and was kind enough to pose for this photo with Café Presse chef de cuisine Dre Neeley. Michael is in Seattle to discuss and sign his new book Egg: A Culinary Exploration of the World’s Most Versatile Ingredient at an event this evening at Elliot Bay Books.
I first met Michael at Le Pichet in 2004, when he was in Seattle doing research for his book Charcuterie: The Craft of Salting, Smoking and Curing . This book, which is perhaps one of his most loved (its one of my favorites, that is sure), was published in 2005 and featured Le Pichet’s recipe for “Rillons Tourangelles” or crispy cured pork belly.