When Charcuterie: The Craft of Salting, Smoking, and Curing is referenced in this forum, it is typically called "Ruhlman" as a shortcut. I'm guilty of this myself, but was recently better informed in the recent No Reservations when Bourdain visited coauthor Brian Polcyn. Polcyn is the real charcuterie genius, Ruhlman is more a writer and chef.

Let's start giving Polcyn some credit.

True. Brian is quiet. The mouth gets the attention.

Second.

quote:

True. Brian is quiet. The mouth gets the attention.

amen.

Ruhlman does support the book through his online presence keeping the text "live."

Keep in mind that the two are working on a follow up book.

Yeah, he mentioned that some time ago. Some revisions to the first are necessary - some things that don't work so well - which he mentioned, back then, in a discussion. Not sure if Charcuterie will be revised (or has it?) or if they'll include revisions in the next.