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.
"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
pâté 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 Café Cookbook*
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