Charcuterie: The Craft of Salting, Smoking, and Curing

Brian Polcyn (Author) Michael Ruhlman (Author)
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Product Details

Price
$40.00  $36.80
Publisher
W. W. Norton & Company
Publish Date
September 03, 2013
Pages
320
Dimensions
8.3 X 10.1 X 1.3 inches | 2.1 pounds
Language
English
Type
Hardcover
EAN/UPC
9780393240054

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About the Author

Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and he is a professor of charcuterie at Schoolcraft College in Michigan.
Michael Ruhlman is the author of twelve books, including the bestselling The Making of a Chef and The French Laundry Cookbook. He lives in Cleveland with his wife, daughter, and son and is a frequent contributor to The New York Times and Gourmet as well as his highly popular blog at Ruhlman.com.

Reviews

Charcuterie surpasses my most extravagant hopes for what such a book could be. It will inspire droves of cooks. If it doesn't tell you everything you need to know about making charcuterie, it certainly establishes a gold standard for how to say it.--Judy Rodgers, author of The Zuni Café Cookbook