Michael Ruhlman has written and coauthored many cookbooks, including The Book of Cocktail Ratios. He lives in New York City and Providence, Rhode Island. Brian Polcyn has owned and operated many of Detroit’s finest restaurants. He has served on the full-time faculty of the Schoolcraft College Culinary Arts program since 1997.
"Good food writing, like good travel writing, ought to be
interesting enough to be enjoyed for its own sake, even if the
subject turns out not to be some misty romantic destination or some
fabulously exotic cuisine. ...Thus anyone who has ever enjoyed a
really good slice of salami, prosciutto, sopressata, mortadella or
capocola will thoroughly appreciate Salumi, Michael Ruhlman and
Brian Polcyn's comprehensive guide to the ancient Italian art of
dry-curing meat. ...The authors unravel... many...culinary
mysteries and—along with giving detailed, from-scratch recipes for
more 100 varieties of salumi—include helpful information on
equipment, prep techniques and ingredient sources."
*Aram Bakshian Jr. - Wall Street Journal*
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