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

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Taste News

Taste News

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

September 26, 2012

 

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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