Salumi: The Craft of Italian Dry Curing Book Reviews
Salumi: The Craft of Italian Dry Curing by Michael Ruhlman & Brian Polcyn Book Summary
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.
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| Book Name | Salumi: The Craft of Italian Dry Curing |
| Genre | Methods |
| Author | Michael Ruhlman & Brian Polcyn |
| Published | 27 August 2012, Monday |
| Language | English |
| E-Book Size | 15.93 MB |
Salumi: The Craft of Italian Dry Curing (Michael Ruhlman & Brian Polcyn) Book Reviews 2024
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Summary of Salumi: The Craft of Italian Dry Curing by Michael Ruhlman & Brian Polcyn
The Salumi: The Craft of Italian Dry Curing book written by Michael Ruhlman & Brian Polcyn was published on 27 August 2012, Monday in the Methods category. A total of 122 readers of the book gave the book 3 points out of 5.
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