Salumi: The Craft of Italian Dry Curing
Michael Ruhlman & Brian Polcyn
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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.
From Publishers Weekly
© Publishers Weekly
I want to like it
The book is backwards, literally, and not in a cool Pulp Fiction way. The index references do not match. I really hope they do a usable update. I bought it because Charcuterie said that it was a good reference. Please fix this.
- Category: Methods
- Published: Aug 27, 2012
- Publisher: W. W. Norton & Company
- Seller: W. W. Norton
- Print Length: 288 Pages
- Language: English