CURED CUISINE
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
“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.
Charcuterie is an important and definitive work which deserves to stand proudly and forever in every serious cook's kitchen. -- Anthony Bourdain, author of Kitchen Confidential.
Michael Ruhlman & Brian Polcyn
“How can I not love a book that explains how to make my own lardo, guanciale, and pancetta? Salumi, with its clear, precise, and illustrated recipes, will encourage all curious cooks into the world of Italian curing. Thank you Brian and Michael for another excellent and essential cookery book.”
Jennifer McLagan, author of Bones, Fat, and Odd Bits
“Salumi is an essential book for anyone who wants to learn the craft of dry curing and preserving meats. This deeply researched work provides a wealth of practical advice, indispensable techniques, and authentic recipes. It’s destined to inspire and inform both professional and amateur cooks for years to come.”
Molly Stevens, author of All About Roasting and All About Braising
“Michael and Brian have accurately captured the fine art of Italian dry curing for the home and professional chef. Authentic salami and sausage making is a craft I was immersed in from childhood and for which I never lost my passion and desire to perfect. It pleases me to see that Michael and Brian share the passion for what once was a dying art and have given it new life through this informative, instructional work.”
Marc Buzzio, Salumeria Biellese
“In our kitchen, Polcyn and Ruhlman’s Charcuterie is the most tattered and beloved book on a shelf of hundreds. The recipes work! After reading Salumi, I know that it is destined to a similar fate. A bona-fide road map to understanding and perfecting the art of curing meats for home cooks and professionals alike.”
Paul Kahan, executive chef/partner of Blackbird, avec, The Publican, Big Star, and Publican Quality Meats
“Until now, the craft of Charcuterie has been an art form restricted to a few masters. Michael Ruhlman and Brian Polcyn have opened the door for cooks everywhere to experience the thrill of making charcuterie.” -- Mario Batali
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