Perfectly cooked fried chicken! Photo by Donna Turner Ruhlman.
I can already feel Donna rolling her eyes. I'm like that, um, ham, who runs out onto a Broadway stage and flings out his arms ... and then silence. Well, it is my theater here, and I don't exactly sell tickets, and at least it's not a political ad!
Brian Polcyn and I are very proud of our new book, Salumi: The Italian Craft of Dry Curing, about how to make your own pancetta, guanciale, coppa, and other dry-cured wonders in the grand and ancient tradition of Italy. There's a reason one of the oldest examples of early civilization still exists. Because everyone can do it, and because it's delicious. Granted, not everyone wants a piece of meat hanging from the chandelier for three weeks, but for those demented and wonderful souls who do, this book is for you. You ...
Clockwise from lower left, Deborah Jones, David Hughes, Dave Cruz, Jeff Cerciello, moi, Amy Vogler, Thomas (yes, first name only now), Susie Heller/Photo "by" Deborah Jones
Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.
