Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood. Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants, and he is a professor of charcuterie at Schoolcraft College in Michigan.
"This book reminds me what a hopeful time it is for cooking in this
country. In fact, this may be the most exciting time ever to be a
cook and a chef in America. And Charcuterie is a perfect
example of why." -- from the foreword by Thomas Keller, chef /owner
of The French Laundry and Per Se Restaurants
"Michael Ruhlman and Brian Polcyn are doing God's work: making the
noble art of charcuterie accessible and easily understood.
Charcuterie is an important and definitive work that
deserves to stand proudly and forever in every serious cook's
kitchen." -- Anthony Bourdain
"Good charcuterie recipes are as closely guarded as family secrets.
As a young cook in Moissac, France, I had to spy and even
participate in the killing of my neighbor's pig just to get his
pate recipe. In Charcuterie, Michael Ruhlman and Brian
Polcyn demystify all of this and share with us the best techniques
to cure, smoke, and preserve meat in the tradition of the best
charcutiers out there." -- Eric Ripert, chef/co-owner of Le
Bernardin Restaurant, New York
"Chock-full of sound practical advice and a wide range of recipes
that cross cultures and traditions, Charcuterie provides
an open window on the delicious possibilities available to the home
cook and professional chef alike." -- Paul Bertolli, founder, Fra'
Mani Handrafted Salumi
"Charcuterie surpasses my most extravagant hopes for what
such a book could be. It will inspire droves of cooks. If it
doesn't tell you everything you need to know about making
charcuterie, it certainly establishes a gold standard for how to
say it." -- Judy Rodgers, author of The Zuni Cafe Cookbook
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