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Salumi
The Craft of Italian Dry Curing
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Format: Hardback
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Salumi
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
You might enjoy this book if you have a passion for culinary arts and an interest in the craft of curing meats. With detailed techniques and recipes, it provides an in-depth exploration suitable for both curious home cooks and seasoned chefs looking to expand their skills in traditional and artisanal food preparation.
Salumi
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
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.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Salumi by Michael Ruhlman and Brian Polcyn is praised for being an engaging exploration of the traditional Italian art of dry-curing meat, appealing even to those who might not initially be drawn to the topic. The authors not only delve into the intricacies of salumi creation but also offer over 100 detailed recipes and provide valuable advice on equipment, preparation techniques, and ingredient sourcing.
Book Details
INFORMATION
ISBN: 9780393068597
Publisher: WW Norton & Co
Format: Hardback
Date Published: 09 October 2012
Country: United States
Imprint: WW Norton & Co
Illustration: 100 illustrations; 16 pages of color photographs
Audience: General / adult, Professional and scholarly
DIMENSIONS
Spine width: 25.0mm
Width: 211.0mm
Height: 262.0mm
Weight: 866g
Pages: 288
About the Author
Michael Ruhlman is one of the most highly regarded food writers today, having written and coauthored many bestsellers, including The Soul of a Chef, The French Laundry Cookbook, Ratio, The Book of Cocktail Ratios, and a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood. Brian Polcyn has owned and operated many of Detroit’s finest restaurants, namely Forest Grill and Five Lakes Grill. From 1997 to 2024, he served on the full-time faculty of the Culinary Arts program at Schoolcraft College in Livonia, Michigan, where he taught butchery and charcuterie. He is the co-author of a series of cookbooks on the art of charcuterie, including Charcuterie; Salumi; and Pâté, Confit, Rillette.
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