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Salumi: The Craft of Italian Dry Curing
The craft of Italian salumi, now accessible to the American cook, from the authors of the...

Brian Polcyn

Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan, and a professor of charcuterie at SchoolCraft College in Livonia, Michigan.

Books by Brian Polcyn

  1. Book CoverCharcuterie: The Craft of Salting, Smoking, and Curing


    The only book for home cooks offering a complete introduction to the craft.More

  2. Book CoverCharcuterie: The Craft of Salting, Smoking, and Curing

    Revised and Updated

    An essential update of the perennial bestseller.More

  3. Book CoverSalumi: The Craft of Italian Dry Curing


    The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.More