This appeared in the November 2010 Food Issue. The photograph in the link is skewed so I didn't copy it here.
"Charcuterie is a very old culinary art that has been brought back into vogue in a big way, thanks in large part to Detroit’s own Brian Polcyn, chef/owner of the Forest Grill in Birmingham and Cinco Lagos in Milford.
''The whole idea of preserving food before refrigeration, I did not invent that,' Polcyn says. But thanks to his seminal book on the subject, Charcuterie: The Craft of Salting, Smoking and Curing, Polcyn has been credited with almost single-handedly re-popularizing the forgotten art.
'The term 'charcuterie' refers to the processes of preserving various meat products sans refrigeration..."
Read the rest of the article here.
Friday, May 13, 2011
944 Detroit: The Art of Charcuterie
Posted on 5:45 AM by Unknown
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment