Charcuterie by Michael Ruhlman
The Craft of Salting, Smoking, and Curing

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For home cooks offering a complete introduction to the craft.

About Michael Ruhlman

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Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan. Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.
Published November 17, 2005 by W. W. Norton & Company. 416 pages
Genres: Cooking. Non-fiction

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On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat."

Sep 05 2005 | Read Full Review of Charcuterie: The Craft of Sal...

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