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Salumi the craft of Italian dry curing

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Main Author: Ruhlman, Michael, 1963-
Corporate Author: Gentl & Hyers
Other Authors: Polcyn, Brian, Witschonke, Alan, 1953-
Format: Books Print Book
Language:English
Published: New York : Norton, c2012.
Edition:1st ed.
Subjects:
Dried meat > Italy.
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Physical Description:285 p., [16] p. of plates : ill. (some col.) ; 27 cm.
Bibliography:Includes bibliographical references and index.
ISBN:9780393068597 (hardcover)
0393068595 (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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