Salumi : The Craft of Italian Dry Curing (Hardcover)

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Product Overview

The craft of Italian salumi, now accessible to the American cook, from the authors of the bestselling "Charcuterie."

Specifications

Publisher W W Norton & Co Inc
Mfg Part# 9780393068597
SKU 225013615
Format Hardcover
ISBN10 0393068595
Release Date 8/1/2012
Sales Rank 4846
Physical
Dimensions (in Inches) 10.25H x 8.5L x 1T
From the Publisher
Editors Note 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.
Product Attributes
eBooks Kobo
Book Format Hardcover
Number of Pages 0285
Publisher W. W. Norton & Company

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