Do This: An Afternoon With Michael Ruhlman At Balena

By Chuck Sudo in Food on Sep 15, 2013 6:00PM

Most serious home cooks own at least one book by Michael Ruhlman, whose skills in the kitchen rival his ability to craft engrossing narratives. Ruhlman's most popular book is arguably 2005's Charcuterie
The Craft of Salting, Smoking and Curing, which has given home cooks and some professional chefs a handy guide to make everything from bacon and sausages to pâtés and confits. We've used Charcuterie in our own explorations curing meats and have found the book vital to the growth of our own kitchen skills

A revised edition of Charcuterie was released earlier this month featuring new recipes and and revised sections to reflect today's curing equipment, and 75 detailed line drawings guiding readers through every technique described in the book. Ruhlman will be in Chicago Tuesday, Sept. 17, from noon until 2 p.m. Ruhlman will take part in a Q&A session moderated by Plate magazine editor Chandra Ram while guests nosh on an assortment of fresh baked breads, cured meats, and salumi. Signed copies of the revised book will be available for purchase.

Purchase tickets to the event here.

Balena is located at 1633 N. Halsted St..