Kate Hill is a teacher, coach, cook, mentor and author with more than 40 years of experience in the food world. He has authored or co-authored more than a dozen books about food and cooking, including Ruhlman’s Twenty, which won both a James Beard Foundation award and an IACP award. Michael Ruhlman is a well-known author, food blogger, cook and journalist whose mission is to translate the chef’s craft for every kitchen. Both Brian and this book have been nominated for James Beard awards. He and Michael Ruhlman were co-authors of the 2005 book, Charcuterie, considered by many to be one of the most accessible books available on the topic. In addition to running two of Michigan’s best restaurants, he is also a chef instructor at Schoolcraft College in Livonia. Chef Brian Polcyn is an award-winning chef and nationally recognized charcuterie expert.
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