Taste of the NFL Congratulates Detroit Chef Representative, Brian Polycn On New Cooking Guide
  • Judith Kostroski

Taste of the NFL Congratulates Detroit Chef Representative, Brian Polycn On New Cooking Guide


Celebrated and bestselling authors of Charcuterie—Brian Polcyn and Michael Ruhlman—bring you Salumi: The Craft of Italian Dry Curing [W.W. Norton; August 27, 2012; $39.95 cloth], the first accessible and comprehensive guide to the age-old craft of Italian salumi (pronounced sah-LOO-me), the Italian word for salted and cured meats.

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