Why no love for Polcyn?


 

JRPfeff

TVWBB Guru
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.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">True. Brian is quiet. The mouth gets the attention. </div></BLOCKQUOTE>

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.
 

 

Back
Top