Charcuterie

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	Non disponible
ISBN 13	9780393058291
ISBN 10	0393058298
Titre	Charcuterie
Auteur	Brian Polcyn
État	Non disponible
Type de reliure	Hardback
Éditeur	WW Norton & Co
Année de publication	2005-11-15
Nombre de pages	416
Prix	Short-listed for James Beard Foundation Book Awards (Single Subject) 2006
Note de couverture	La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier.
Note	Non disponible