Salumi: The Craft of Italian Dry Curing (Hardback)
$33.01 - Save $6.94 17% off - RRP $39.95 Free shipping worldwide (to United States and
all these other countries) Usually dispatched within 24 hours | |Short Description for Salumi The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.
Full description- Publisher: WW Norton & Co
- Published: 09 October 2012
- Format: Hardback 285 pages
- See: Full bibliographic data
- Categories: Hotel & Catering Trades | National & Regional Cuisine | Cooking With Meat & Game | Preserving & Freezing
- ISBN 13: 9780393068597 ISBN 10: 0393068595
- Sales rank: 27,193
Other books
Full description for Salumi
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage-making and bacon-curing with their surprise hit, the "excellent" (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Now they delve deep into the Italian side of the craft with Salumi. 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 pig. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.
