Detroit Free Press :
Not that he does. Or would. But he could.
an accomplishment largely unrecognized here, where restaurant goers and
serious cooks have known his name and patronized his restaurants --
from Pike Street to Five Lakes Grill to Forest Grill -- for more than
But as he and co-author Michael Ruhlman mark the
release this month of "Salumi: The Art of Italian Dry Curing," their
second book on cured meats, it's an appropriate time to step back for a
broader view of Polcyn and what he has contributed to cooking in
As much as anyone in this country, he has helped ignite a
renaissance in the artisanal crafts of French charcuterie and Italian
salumi -- the traditional, Old World methods of preserving meats to make
everything from prosciutto and salami to country patés and smoky bacon."