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 ...
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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.
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Add this copy of Salumi: the Craft of Italian Dry Curing to cart. $25.93, new condition, Sold by 50CentsBooks rated 4.0 out of 5 stars, ships from Scranton, PA, UNITED STATES, published 2012 by WW Norton & Co.
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New. No dust jacket. BRAND NEW! US Standard Edition. We will ship same day or next day with trackable delivery method. Expedited Shipping Available. We do not ship to PO Box, APO/FPO address and internationally.
Add this copy of Salumi: the Craft of Italian Dry Curing Format: to cart. $28.72, new condition, Sold by indoo rated 4.0 out of 5 stars, ships from Avenel, NJ, UNITED STATES, published 2012 by WW Norton & Co.
