Salumi: The Craft of Italian Dry Curing (Hardcover)
 
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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 simplifi......more

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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.

Author:
Ruhlman, Michael
Genre:
COOKING / Methods / Canning & Preserving
Audience:
General/trade
Format:
Hardcover
Pages:
285
Language:
English
Publisher:
W W Norton & Co Inc
Publish Date:
08/27/2012
Copyright Year:
2012
ISBN:
9780393068597
Height:
10.25 in
Wdth:
8.5 in
Thickness:
1.0 in
Unit weight:
2.15 lb
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