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    Salumi: The Craft of Italian Dry Curing (Hardback) By (author) Michael Ruhlman, By (author) Brian Polcyn

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    DescriptionMichael 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.


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  • Full bibliographic data for Salumi

    Title
    Salumi
    Subtitle
    The Craft of Italian Dry Curing
    Authors and contributors
    By (author) Michael Ruhlman, By (author) Brian Polcyn
    Physical properties
    Format: Hardback
    Number of pages: 288
    Width: 213 mm
    Height: 264 mm
    Thickness: 27 mm
    Weight: 960 g
    Language
    English
    ISBN
    ISBN 13: 9780393068597
    ISBN 10: 0393068595
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    B&T Modifier: Subject Development: 06
    B&T Modifier: Geographic Designator: 05
    Ingram Theme: CULT/ITALY
    BIC subject category V2: TTVC
    B&T Modifier: Geographic Designator: 22
    BISAC V2.8: CKB015000
    B&T Approval Code: A97406025
    BISAC V2.8: CKB054000, CKB047000
    B&T Approval Code: A97406041
    DC22: 641.4/4
    BIC subject category V2: WBW
    B&T Approval Code: A97401700
    DC22: 641.44
    DC23: 641.46
    LC classification: TX609 .R844 2012
    LC subject heading:
    BISAC region code: 1.5.3.0.0.0.0
    LC subject heading: , ,
    Illustrations note
    75 Illustrations, 16 pages of colour photographs
    Publisher
    WW Norton & Co
    Imprint name
    WW Norton & Co
    Publication date
    09 October 2012
    Publication City/Country
    New York
    Author Information
    Michael Ruhlman has written and co-authored many best-sellers, among them The French Laundry Cookbook. Brian Polcyn is the chef/owner of Forest Grill in Birmingham, Michigan and a professor of charcuterie at SchoolCraft College, Michigan.
    Review quote
    Good food writing, like good travel writing, ought to be interesting enough to be enjoyed for its own sake, even if the subject turns out not to be some misty romantic destination or some fabulously exotic cuisine. ...Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate Salumi, Michael Ruhlman and Brian Polcyn's comprehensive guide to the ancient Italian art of dry-curing meat. ...The authors unravel... many...culinary mysteries and--along with giving detailed, from-scratch recipes for more 100 varieties of salumi--include helpful information on equipment, prep techniques and ingredient sources. --Aram Bakshian Jr.