Well-known cookbook author Michael Ruhlman collaborates with chef Bryan Polcyn (Forest Grill, Birmingham, MI) for this new cookbook that's more than enough to give you a dose of the meat sweats.
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Seen & Read: September 5, 2013

Food Arts Staff - September 5th, 2013

Charcuterie: The Craft of Salting, Smoking & Curing by Michael Ruhlman & Brian Polcyn
Salt-cured, dry-cured, duck confit, sausages, pâté de campagne. The well-known cookbook author collaborates with chef Bryan Polcyn (Forest Grill, Birmingham, MI) for this new cookbook that's more than enough to give you a dose of the meat sweats. —Abbe Lewis, associate editor

Clawback, The New Yorker
What's up with the price of lobster? There's a lobster glut and prices off the boat are low. Yet restaurant prices are still high. This article contends that restaurants need to maintain higher prices to maintain lobster's luxury status. Funny but in Colonial Days the article notes lobster was a "low-class food…servants, as a condition of their employment, insisted on not being fed lobster more than three times a week." —Beverly Stephen, executive editor

Leaving a Tip: A Custom in Need of Changing?, New York Times
What's your take on the custom of tipping in restaurants? Should we do away with it altogether? —Philippa Riley, advertising & events coordinator

Shanghai Surprise, Harper’s Bazaar
French born chef Paul Pairet creates the ultimate "immersive dining" experience with sights, sounds, and scents at his 10 seat table in Shanghai. Even at $400 a guest, is this sustainable? —Beverly Stephen

Asia Eater
Welcome to Asia Eater, the Bangkok-based new quarterly print and digital magazine, whose inaugural issue features essays, interviews, recipes, and stunning photographs focus on the food culture throughout Asia. Until you find yourself a print issue, check the website to find chef Ken Hom's almond cookies, restaurateur David Thompson's durian memories, and chef Ian Kittichai on reinventing Thai desserts in New York City. —Meryle Evans, contributing editor

Next: Bocuse D’or, video trailer
A very quick and precise look at Grant Achatz’s latest menu, running through December. What is he trying to tell us? —Abbe Lewis