| Salumi: The Craft of Italian Dry Curing |  | Authors: Michael Ruhlman, Brian Polcyn
Publisher: W. W. Norton & Company
Category: Book
List Price: $39.95
Buy New: $23.19
as of 5/20/2012 22:45 MYT details
You Save: $16.76 (42%)
Seller: Amazon.com
Sales Rank: 4,750
Languages: English (Unknown), English (Original Language), English (Published)
Media: Hardcover
Pages: 288
Number Of Items: 1
Shipping Weight (lbs): 0
Dimensions (in): 0 x 0 x 0
ISBN: 0393068595
EAN: 9780393068597
ASIN: 0393068595
Publication Date: August 27, 2012 (In 99 Days)
Shipping: Eligible for FREE Super Saver Shipping
Availability: Not yet published
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Product Description
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. 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 hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new. 100 illustrations; 16 pages of color photographs
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