Chef Brian's books, co-authored by renowned food writer Michael Ruhlman, have been seen as helping bring about the revitalization of Charcuterie and it's many forms across the United States and World over the past decade. Paired with Ruhlman’s thorough and comprehensive writing, these books are sought after because the recipes work and they work well. What more could you ask for from a cook book? Click the links below the text to purchase one for yourself.
Charcuterie: The Craft of Salting, Smoking, and Curing
Charcuterie: The Craft of Salting, Smoking, and Curing encompasses a broad array of meticuously tested dishes. Whether you are a beginner or seasoned professional, this beautifully written book will challenge and inspire you.
Salumi: The Craft of Italian Dry Curing
Coppa, prosicutto, lardo, spalla; this is Salumi. An ancient craft, this book takes these time honored dry-cured meats and adapts them for the modern American kitchen. Complete with photos on performing European seam and USDA butchery, this book is thorough.
May 2019 - Pâté, Confit, Rillette
This book will showcase a facet of Charcuterie that is rapidly growing in popularity around the country. The Pâté and Terrine revolution is upon us, and it begins with the release of this book in Spring of 2019.