Salumi: The Craft Of Italian Dry Curing

August 28, 2012|
Salumi: The Craft Of Italian Dry Curing by Michael Ruhlman
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Hardcover
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The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.

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.
Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.Brian Polcyn is the former chef/owner of Forest Grill and Five Lakes Grill, among other Detroit-area restaurants...
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Title:Salumi: The Craft Of Italian Dry CuringFormat:HardcoverProduct dimensions:288 pages, 10.29 X 8.28 X 0.9 inShipping dimensions:288 pages, 10.29 X 8.28 X 0.9 inPublished:August 28, 2012Publisher:WW NortonLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0393068595

ISBN - 13:9780393068597

Appropriate for ages: All ages

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