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Salumi: The Craft of Italian Dry Curing

Michael Ruhlman

0/5 ( ratings)

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.

Language: English

Pages: 302

Format: Kindle Edition

Publisher: W. W. Norton & Company

Release: August 27, 2012

Salumi: The Craft of Italian Dry Curing

Michael Ruhlman

0/5 ( ratings)

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.

Language: English

Pages: 302

Format: Kindle Edition

Publisher: W. W. Norton & Company

Release: August 27, 2012

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