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Charcuterie: the craft of salting, smoking, and curing Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Publisher: W. W. Norton

It has recently gone back into vogue, and not only are restaurants serving charcuterie platter -they are making it themselves. I've pulled the ingredient list and steps from the book I mentioned previously, Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlmann & Brian Polcyn, which contains some additional tips and details. Charcuterie: The Craft of Salting, Smoking, and Curing: Michael Ruhlman, Brian Polcyn, Thomas Keller: Books. Charcuterie: The Craft of Salting, Smoking, and Curing List Price: $35.00 ISBN13: 9780393058291 Condition: New Notes: BUY WITH CONFIDENCE, Over one million books sold! Well, it is payday again, and that means that I will be reviewing another cookbook: Charcuterie: The Craft of Salting, Smoking, and Curing by Michael Ruhlman and Brian Polcyn. Dry-cured bacon is more concentrated, more flavorful. Folks, if there was a book that I wished I had. 4) Charcuterie, The Craft of Salting, Smoking and Curing by Michael Ruhlman & Brian Polcyn • This is the modern book on making charcuterie at home. Charcuterie is the old art of curing pork, and making preserves. From Publishers Weekly Starred Review. That's what LaLonde's family graduated to.