Salumi The Craft of Italian Dry Curing

Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy's pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.

ISBN:	9780393068597
Publisher:	W. W. Norton & Company
Imprint:	W.W. Norton and Company
Published date:	27 Aug 2012
DEWEY:	641.44
DEWEY edition:	23
Language:	English
Number of pages:	285
Weight:	876g
Height:	262mm
Width:	205mm
Spine width:	28mm

Write a review

Your Name:

Your Review: Note: HTML is not translated!

Rating: Bad           Good

Enter the code in the box below: