Charcuterie: The Craft of Salting, Smoking, and Curing

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Product Details

Price
$40.00  $37.20
Publisher
W. W. Norton & Company
Publish Date
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 has owned and operated many of Detroit's finest restaurants. He has served on the full-time faculty of the Schoolcraft College Culinary Arts program since 1997.
Michael Ruhlman is the author of more than a dozen books, including The Making of a Chef, The Elements of Cooking 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.

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