Charcuterie
Charcuterie
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Summary
The only book for home cooks offering a complete introduction to the craft.
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Charcuterie by Brian Polcyn
The only book for home cooks offering a complete introduction to the craft.
Brian Polcyn has owned and operated many of Detroit’s 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. 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.
| SKU | Unavailable |
| ISBN 13 | 9780393058291 |
| ISBN 10 | 0393058298 |
| Title | Charcuterie |
| Author | Brian Polcyn |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | WW Norton & Co |
| Year published | 2005-11-15 |
| Number of pages | 416 |
| Prizes | Short-listed for James Beard Foundation Book Awards (Single Subject) 2006 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |