Title
Salumi: The Craft of Italian Dry Curing,Used
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The craft of Italian salumi, now accessible to the American cook, from the authors of the bestselling 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 Italys 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
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of the book 'Salumi: The Craft of Italian Dry Curing'? A: The book focuses on the craft of Italian salumi, offering recipes and techniques for dry curing meats, inspired by traditional Italian methods.
- Q: Who are the authors of 'Salumi'? A: The book is authored by Michael Ruhlman and Brian Polcyn, known for their expertise in charcuterie and sausage making.
- Q: How many recipes are included in 'Salumi: The Craft of Italian Dry Curing'? A: The book contains 100 recipes that cover various traditional Italian salumi products.
- Q: What types of salumi are covered in this book? A: The book includes recipes for eight basic salumi products: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami.
- Q: What kind of illustrations can I expect in 'Salumi'? A: The book features 100 illustrations along with 16 pages of color photographs that depict the art of salumi making.
- Q: Is there a section on butchering in the book? A: Yes, 'Salumi' includes guidance on how to butcher a hog using both Italian and American methods.
- Q: What is the binding type of the book? A: The book is bound in hardcover, making it durable for frequent use.
- Q: What is the publication date of 'Salumi: The Craft of Italian Dry Curing'? A: The book was published on August 27, 2012.
- Q: How many pages does the book have? A: The book consists of 288 pages.
- Q: Is 'Salumi' suitable for beginners in meat curing? A: Yes, the book simplifies traditional techniques and recipes, making it accessible for both beginners and experienced cooks.