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Ruhlman has co-authored a bunch of books, with lots of good chefs. Thomas Keller, is one such chef that I've learned a lot from. What I had in mind was something along the lines of Bourdain's book, in tone. If you haven't read it, it's worth a read. Lots of books tell you what to do and some of them, like Thomas Keller's various books, tell you why you do certain things. Precious few tell you what not to do and how to judge if you are doing it right or not, and how to adjust if things go south. I'd like to see Tony B. do a cooking show along those lines.
JR
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