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Charcuterie - a book by Ruhlman, Michael


The Craft of Salting, Smoking, and Curing

Charcuterie( )
Author: Ruhlman, Michael
Polcyn, Brian
Illustrator: Solovyev, Yevgenity
Foreword by: Keller, Thomas
Publication Date:Sep 2013
Publisher:W. W. Norton & Company, Incorporated
Book Format:Hardback
List Price:USD $35.00
Book Description:

An essential update of the perennial bestseller.

Book Details
Detailed Subjects: Technology & Engineering / Food Science
Cooking / Methods / General
Physical Dimensions (W X L X H):8.19 x 10.179 x 1.17 Inches
Book Weight:0.002 Pounds
Author Biography
Ruhlman, Michael (Author)
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.


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