Tag Archives: Ad Hoc at Home
By Michael Ruhlman | Published: November 27, 2012
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 ...
By Michael Ruhlman | Published: April 25, 2012
Julia Moskin dropped on the cookbook world in her bitter account of chefs not writing their own books (or sometimes not even reading them). Then there was the dustup that followed—Paltrow histrionic with the Times, Regina Schrambling (indefatigable NYTimes gadfly) calling bullshit on it all, time.com weighing in decorously. So this is for my friends who asked. In Michael Symon’s book, Live to Cook, he includes a recipe of mine (naturally fermented pickles), and I wrote the headnote in his voice. How meta! The above photograph is by Deborah Jones, a ...A lot of friends emailed me last month asking what I thought about the stink bomb