Pig-free, gluten-free, and dairy-free, this home-cured prosciutto tastes beguilingly, deceptively complex–and who’d have thunk it’s as easy as heck to make?!
Geila Hocherman is a graduate of Le Cordon Bleu in Paris and the Institute of Culinary Education. She previously worked as a private kosher caterer and as a prep cook at the Food Network. Arthur Boehm is a cookbook contributor and editor and worked with celebrated chef Ming Tsai on Blue Ginger and Simply Ming. Kosher Revolution is Hocherman and Boehm's first book together.