Description
About the Author Michael Ruhlman is the author of The Making of a Chef , The Soul of a Chef , and Charcuterie . He has also collaborated with Thomas Keller on two cookbooks, The French Laundry Cookbook and Bouchon . Additionally, Ruhlman has written for The New York Times , Gourmet , Saveur , and Food Arts magazine, as well as being featured on the PBS series Cooking Under Fire .
Features & Highlights
- Described by one surgeon as “soul-crushing, diamond-making stress,” surgery on congenital heart defects is arguably the most difficult of all surgical specialties. Drawing back the hospital curtain for a unique and captivating look at the extraordinary skill and dangerous politics of critical surgery in a pediatric heart center, Michael Ruhlman focuses on the world-renowned Cleveland Clinic, where a team of medical specialists—led by idiosyncratic virtuoso Dr. Roger Mee—work on the edge of disaster on a daily basis.
- Walk on Water
- offers a rare and dramatic glimpse into a world where the health of innocent children and the hopes of white-knuckled families rest in the hands of all-too-human doctors.





