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Charcuterie the craft of salting, smoking, and curing

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Main Author: Ruhlman, Michael, 1963-
Other Authors: Polcyn, Brian
Format: Books Print Book
Language:English
Published: New York : W.W. Norton, c2005.
Edition:1st ed.
Subjects:
Smoked meat.
Food > Preservation.
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Physical Description:320 p. : ill. ; 26 cm.
Bibliography:Includes bibliographical references and index.
ISBN:0393058298 (hardcover)
9780393058291 (hardcover)
Author Notes:Michael Ruhlman was born in 1963 in Cleveland and graduated Duke in 1985 with a BA in literature. His first book, Boy's Themselves (1996), revealed life at an all-boy day school. His second, the Making of a Chef came in 1997 and was re-released in 2009 in a new paperback edition. Michael's other published works include The Soul of a Chef (2000), Wooden Boats: In Pursuit of the Perfect Craft at an American Boatyard (2001), and Walk on Water (2003). He co-wrote The French Laundry Cookbook (1999) with Thomas Keller and A Return to Cooking (2002) with Eric Ripert, chef-owner of Le Bernardin. His latest works include Charcuterie: The Craft of Salting, Smoking and Curing (2011) and Salumi: The Craft of Italian Dry Curing (2012), both with Brian Polcyn.

(Bowker Author Biography)

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