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Salumi: The Craft of Italian Dry Curing (Hardcover)

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ITEM# 13907595
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    Salumi: The Craft of Italian Dry Curing (Hardcover)
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    ITEM#: 13907595

    Michael Ruhlman and BrianPolcyn inspired a revival of artisanal sausage making and bacon curing withtheir surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes andtechniques of dry curing meats. As the sources and methods of making our foodhave become a national discussion, an increasing number of cooks andprofessional chefs long to learn fundamental methods of preparing meats in thetraditional way. Ruhlman and Polcyn give recipes for the eight basic productsin Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza,pancetta, prosciutto, and salami, and they even show us how to butcher a hog inthe Italian and American ways. This book provides a thorough understanding ofsalumi, with 100 recipes and illustrations of the art of ancient methods mademodern and new.


    ISBN 9780393068597
    Genre COOKING / Methods / Canning & Preserving
    Format Hardcover
    Pages 285
    Publisher Date 2012-08-27 00:00:00.0
    Publisher W W Norton & Co Inc
    Copyright Year 2012
    Height 10.25 in
    Wdth 8.5 in
    Thickness 1.0 in
    Unit weight 2.15 lb
    Language English
    Subtitle The Craft of Italian Dry Curing
    Audience General/trade
    Authors Ruhlman, Michael

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