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Salumi: The Craft of Italian Dry Curing
A book that explores and simplifies the recipes and techniques of dry curing and preserving meats. Practical advice, indispensable techniques and authentic recipes.
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 Italys 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 colour photographs
By: Michael Ruhlman & Brian Polcyn
Publisher: Norton, 2012
Pages: 285
Dimensions: ± 26 cm x 21 cm
Hardcover with dust jacket. Condition Good.
