By: Home-Cured Duck ‘Prosciutto’ - Liposuction Cusmetic Surgery
[...] and cured at home following the technique recommended in Michael Ruhlman and Brian Polcyn’s Charcuterie, with some spices (black pepper, red pepper flake, rosemary, and thyme) added to the cure....
View ArticleBy: Coconut Pound Cake and Ratio Cooking | The Rambling Epicure
[...] Ratio: The Simple Codes Behind the Craft of Everyday Cooking Michael Ruhlman’s Ratio book [...]
View ArticleBy: Blue Moon Acres – The Chefs’ Bookshelf- Part 2
[…] Fitterman Executive Chef, Aretsky’s Patroon, New York Recommended Cookbook: Charcuterie: The Craft of Salting, Smoking, and Curing ( Michael Ruhlman and Brian Polcyn) Chef Aaron recommends...
View ArticleBy: Interview with Chef Michael Ruhlman
[…] a dozen books on everything from chefs and cookbooks to nonfiction. (Take a look at all of them here!) He’s also appeared on such television shows as Cooking Under Fire, The Next Iron Chef , […]
View ArticleBy: Michael Ruhlman and Macroons | Cheftell
[…] Michael Ruhlman and macaroons….needless to say it’s been a pretty good week here at the CIA! This week I had the opportunity to meet my idol in the realm of food writing, Michael Ruhlman. He came...
View ArticleBy: Michael Ruhlman: Food Blogger Spotlight
[…] and others that aren’t about food at all. In fact, the Michael Ruhlman catalog is hovering at somewhere around 16 books as of this posting. Holy prolific writing career, […]
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