Michael Ruhlman & Brian Polcyn

Charcuterie: The Craft of Salting, Smoking, and Curing

Name: Charcuterie: The Craft of Salting, Smoking, and Curing
Brand: Michael Ruhlman & Brian Polcyn
SKU: 9780393240054
Price: 40.0 USD
Availability: InStock

$40.00

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An essential update of the perennial bestseller.

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits.

Learn More About the Author(s)

Michael Ruhlman is the author or co-author of more than 25 books—non-fiction, fiction, and memoir—the majority of which are on food and cooking, including the bestselling "The Soul of a Chef," "The French Laundry Cookbook" with Thomas Keller, "Charcuterie" with Brian Polcyn, "Ruhlman's Twenty," which won both James Beard and IACP awards, and most recently, "Grocery: The Buying and Selling of Food in America." He lives in New York City.

Release Date: 2013

Condition: New

Language: English