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. 100 illustrations; 16 pages of color photographs
“Good food writing, like good travel writing, ought to be interesting enough to be enjoyed for its own sake, even if the subject turns out not to be some misty romantic destination or some fabulously exotic cuisine. …Thus anyone who has ever enjoyed a really good slice of salami, prosciutto, sopressata, mortadella or capocola will thoroughly appreciate Salumi, Michael Ruhlman and Brian Polcyn’s comprehensive guide to the ancient Italian art of dry-curing meat. …The authors unravel… many…culinary mysteries and―along with giving detailed, from-scratch recipes for more 100 varieties of salumi―include helpful information on equipment, prep techniques and ingredient sources.” – Aram Bakshian Jr., Wall Street Journal
About the Author
Michael Ruhlman has written and coauthored many bestsellers, among them The French Laundry Cookbook and Ratio. He lives in Cleveland Heights, Ohio.
EXCELLENT !! ITS VERY PLAIN AND SIMPLE TO READ AND THE HAND DRAWN ILLUSTRATIONS IN THE BOOK ARE SUPREME! THE QUALITY OF THE PAPER COULD HAVE BEEN A GLOSS FINISH AND A MEDIUM THICKNESS, BUT THAT WOULD HAVE MADE THE BOOK COST 2 OR 3 TIMES WHAT IT IS HERE. SO THIS IS VERY GOOD BOOK, IT SHOWS AND TELLS THE ENTIRE STORY STEP BY STEP.
- Title: Salumi: The Craft of Italian Dry Curing
- Autor: Michael Ruhlman
- Publisher (Publication Date): W. W. Norton & Company; 1st edition (August 27, 2012)
- Language: English
- Download File Format: PDF, EPUB, MOBI, AZW3 (Kindle)