Salumi: The Craft of Italian Dry Curing

Salumi: The Craft of Italian Dry Curing

Hardback

By (author) Michael Ruhlman, By (author) Brian Polcyn

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  • Publisher: WW Norton & Co
  • Format: Hardback | 288 pages
  • Dimensions: 208mm x 254mm x 30mm | 953g
  • Publication date: 9 October 2012
  • Publication City/Country: New York
  • ISBN 10: 0393068595
  • ISBN 13: 9780393068597
  • Illustrations note: 75 Illustrations, 16 pages of colour photographs
  • Sales rank: 29,283

Product description

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.

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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.