Making of a Chef, an account of his experiences as a student at the Culinary Institute of America. He’s also co-authored cookbooks with some of the nation’s most acclaimed chefs.

Polcyn creates wonderful sausages and other charcuterie at his restaurant, Five Lakes Grill, in suburban Detroit, where last summer I enjoyed a fantastic meal. Atlantic Monthly’s Corby Kummer says of Polcyn’s charcuterie: “[It’s] the best I’ve had in years — anywhere, even in southwestern France.”

If you’ve ever enjoyed sausages with new fangled ingredients such as sun-dried tomatoes, or shitake mushrooms, thank Bruce Aidells. Part of the Berkeley, Calif, food revolution of the 60s and 70s, his contribution was innovative sausages. His Complete Sausage Book has not only recipes for (mostly fresh) sausages but also preparations that utilize them.

For more sausage-making equipment and supplies than you ever thought existed, visit www.sausagemaker.com.

Contact Julianne Glatz at [email protected].