Item Number: BKSALUMI
The craft of Italian salumi, now accessible to the American cook, from the authors Michael Ruhlman and Brian Polcyn . Their best-selling book, Charcuterie, inspired a revival of artisanal sausage making
and bacon curing ..
This book, Salumi, delves
deep into the Italian side of the craft, exploring and simplifing recipes and the techniques of dry curing meats. As people have become more aware of the
sources and methods of making our food, an
increasing number of those home and professional chefs long to learn fundamental
methods of preparing meats in the traditional way.
recipes for the eight basic products in Italy’s pork salumi repertoire:
And they even show how to butcher a hog in the Italian and American ways.
- This book provides a thorough understanding of salumi
- 100 recipes and illustrations of the art of ancient methods made modern and new
- 100 illustrations
- 16 pages of color photographs