Coupon
Salumi : The Craft of Italian Dry Curing
by Michael Ruhlman and Brian Polcyn


Overview - 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.  Read more...

 
In Stock.

FREE Shipping for Club Members
 
> Check In-Store Availability

In-Store pricing may vary

 
 
New & Used Marketplace 34 copies from $17.42
 
 
 

More About Salumi by Michael Ruhlman; Brian Polcyn
 
 
 
Overview
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."

 
Details
  • ISBN-13: 9780393068597
  • ISBN-10: 0393068595
  • Publisher: W. W. Norton & Company
  • Publish Date: August 2012
  • Page Count: 285
  • Dimensions: 9.9 x 8.3 x 1.1 inches
  • Shipping Weight: 1.9 pounds


Related Categories

Books > Cooking > Methods - Canning & Preserving
Books > Cooking > Regional & Ethnic - Italian

 
BAM Customer Reviews