“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
About the Author
has written and coauthored many bestsellers, among them The French Laundry Cookbook
. He lives in Cleveland Heights, Ohio.Brian Polcyn
is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.