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Salumi

The Craft of Italian Dry Curing
Ruhlman, Michael (Book - 2012)
Average Rating: 3.5 stars out of 5.
Salumi
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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.
Authors: Ruhlman, Michael, 1963-
Title: Salumi
the craft of Italian dry curing
Publisher: New York : Norton, c2012.
Edition: 1st ed.
Characteristics: 285 p., [16] p. of plates :,ill. (some col.) ;,27 cm.
Local Note: 15 16 35 53 133 188 210 211 216 250
Additional Contributors: Polcyn, Brian
ISBN: 9780393068597
0393068595
Statement of Responsibility: Michael Ruhlman and Brian Polcyn ; photographs by Gentl & Hyers/Edge ; styling by Andrea Gentl ; drawings by Alan Witschonke
Bibliography: Includes bibliographical references and index.
Subject Headings: Dried meat Italy.
Genre/Form: Cookbooks.
Topical Term: Dried meat
LCCN: 2012008184
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app04 Version Arkelstorp Last updated 2014/10/23 09:41