Brian Polcyn
Brian Polcyn has owned and operated many of Detroit’s finest restaurants and is the coauthor, with Michael Ruhlman, of Charcuterie; Salumi; and Pâté, Confit, Rillette. He has served on the full-time faculty of the Schoolcraft College Culinary Arts program since 1997.
Brian Polcyn
Brian Polcyn has owned and operated many of Detroit’s finest restaurants and is the coauthor, with Michael Ruhlman, of Charcuterie; Salumi; and Pâté, Confit, Rillette. He has served on the full-time faculty of the Schoolcraft College Culinary Arts program since 1997.
Books by Brian Polcyn
Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn, Michael Ruhlman
Hardback, 2019
The best-selling team behind Charcuterie deepens our understanding of an ancient craft.Pâté, Confit, Rillette: Recipes from the Craft of Charcuterie
Brian Polcyn, Michael Ruhlman
E Book, 2019
The best-selling team behind Charcuterie deepens our understanding of an ancient craft.Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Revised And Updated, Hardback, 2013
An essential update of the perennial bestseller.Salumi: The Craft of Italian Dry Curing
Michael Ruhlman, Brian Polcyn
Hardback, 2012
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.Salumi: The Craft of Italian Dry Curing
Michael Ruhlman, Brian Polcyn
E Book, 2012
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman, Brian Polcyn, Yevgenity Solovyev
Revised And Updated, E Book, 2013
An essential update of the perennial bestseller.