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Salumi: The Craft of Italian Dry Curing
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A01=Brian Polcyn
A01=Michael Ruhlman
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Author_Brian Polcyn
Author_Michael Ruhlman
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Category1=Non-Fiction
Category=TTVC
Category=WBW
COP=United States
Delivery_Delivery within 10-20 working days
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Language_English
PA=Available
Price_€20 to €50
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Product details
- ISBN 9780393068597
- Weight: 880g
- Dimensions: 211 x 264mm
- Publication Date: 09 Oct 2012
- Publisher: WW Norton & Co
- Publication City/Country: United States
- Language: English
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Michael Ruhlman is one of the most highly regarded food writers today having written and coauthored many bestsellers including The Soul of a Chef The French Laundry Cookbook Ratio The Book of Cocktail Ratios and a series of cookbooks on the art of charcuterie including Charcuterie; Salumi; and Pâté Confit Rillette. He lives in New York City and Providence Rhode Island with his wife Ann Hood. Brian Polcyn has owned and operated many of Detroits finest restaurants namely Forest Grill and Five Lakes Grill. From 1997 to 2024 he served on the full-time faculty of the Culinary Arts program at Schoolcraft College in Livonia Michigan where he taught butchery and charcuterie. He is the co-author of a series of cookbooks on the art of charcuterie including Charcuterie; Salumi; and Pâté Confit Rillette.
