Brian Polcyn and Michael Ruhlman on Why Failure Is the Key to Success episode artwork

EPISODE · Sep 1, 2016 · 54 MIN

Brian Polcyn and Michael Ruhlman on Why Failure Is the Key to Success

from Special Sauce with Ed Levine · host Ed Levine

The arts of making French charcuterie and its Italian cousin, salumi, are two of the highest forms of the craft of cooking. So when I heard that chef and cooking teacher Brian Polcyn and journalist Michael Ruhlman, the authors of the two definitive books on those subjects, had come out with an app for lovers of charcuterie and salumi everywhere - and there are a lot of them; their book Charcuterie has sold more than 200,000 copies - I knew they had to join me on Special Sauce. Learn about your ad choices: dovetail.prx.org/ad-choices

The arts of making French charcuterie and its Italian cousin, salumi, are two of the highest forms of the craft of cooking. So when I heard that chef and cooking teacher Brian Polcyn and journalist Michael Ruhlman, the authors of the two definitive books on those subjects, had come out with an app for lovers of charcuterie and salumi everywhere - and there are a lot of them; their book Charcuterie has sold more than 200,000 copies - I knew they had to join me on Special Sauce.

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Brian Polcyn and Michael Ruhlman on Why Failure Is the Key to Success

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This episode is 54 minutes long.

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This episode was published on September 1, 2016.

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The arts of making French charcuterie and its Italian cousin, salumi, are two of the highest forms of the craft of cooking. So when I heard that chef and cooking teacher Brian Polcyn and journalist Michael Ruhlman, the authors of the two definitive...

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